We have been mango spoilt! The mangoes in Angola are beautiful.. big, juicy, sweet, red – yellow – green mangoes:). For the last one month we have been having them in all forms – just plain cut or in shakes and in ice-creams and in rice puddings. The only other mango recipe I was left to try was a souffle!
The difference between soufflé and mousse is that a mousse is a lot thicker and dense as compared to a souffle.
I don’t like the taste of gelatine and the best part is this mango souffle recipe uses eggs to get ‘gelling’ effect. The beaten egg white makes the soufflé very fluffy and light. It also tastes great frozen as an ice-cream. Instead of chilling it in the refrigerator just freeze it and enjoy!
Back home I couldn’t even think of mangoes in January! but well the little pleasures of living in the southern hemisphere 🙂 and I am planning to spend summers in India ensuring I can have fresh mangoes all through the year!
Mango Souffle Recipe
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 10
3 cup fresh mango pulp
1/2 cup castor sugar (more if you like it sweeter or if the mangoes are not naturally sweet enough)
200 ml full fat cream
2 tsp vanilla essence
4 egg whites
4 egg yolks
2 tsp cardamom powder
10 pistachios, finely chopped
- In a bowl whip together cream, vanilla essence and sugar.
- Add in mango pulp and cardamom powder and whip together again until well combined.
- Separate the eggs. Put the yolks in the mango mixture and whites in a separate bowl. Whip the egg whites until they form stiff peaks. Takes about 3-4 minutes. (here I did a mistake the first time. I was using the same beater for mixing mango puree and without washing it first I put it straight in the egg whites to beat and they didn’t stiffen even after 10 mins! Then I figured it has to have nothing but the egg whites. So if you are also using the same beater, just wash it first :))
- Whip the mango puree with egg yolks for about 3 minutes.
- Now fold in the mango puree mixture into the foamy egg white. Take care to just combine them with a spatula and not to whip them with the beater.
- That’s it. Pour into ramekins or any dish you want and set in fridge for about 4-5 hours or best overnight.
- To serve, add some chopped pistachios and enjoy them chilled.