Light and fluffy, this no-bake mango soufflé is a delightful dessert. It is so feathery light that as soon as you put it in your mouth, it almost immediately disappears.
Really! I am not joking. You have to try it. This recipe is super easy. The base for the soufflé is mango pulp and milk cream beaten with egg yolks. The fluffiness comes from perfectly beaten egg whites. I give my soufflé an Indian twist by adding some green cardamom powder. With pistachios and rose petals as garnishing, it looks like a royal dessert!
This is a no-bake soufflé recipe. I sometimes get asked if it is safe to egg whites raw. Well, for one, it totally is and two, in this recipe, the egg whites are beaten until they form stiff peaks, which actually kind of cooks them.
Also, unlike a no-bake mousse, I don’t use gelatine in the recipe. I beat the egg yolks with the mango pulp and milk cream which gives it a firm gelatinous base. You can also use chia seeds to get a gelatinous base.
Since we are currently in Angola, our mango season has reversed and we have fresh mangoes in January! What a blessing! I can enjoy them in India in May-June-July and in Dec-Jan-Feb here. It’s not like we have a short season of mango but there are so many ways to enjoy a mango that it feels short even when you have TWO mango seasons! 🙂 As the season starts, first comes the raw mango, which is great as a summer cooler and then comes the king of all fruits the ripe mango! While they are still new, they are great for mango shakes as they aren’t very sweet yet. In peak season, they are at their best — sweet, fleshy, and just so sinful. You can never stop at one mango.
While mango is a summer fruit, it produces heat in the body. In Ayurveda, mango is said to have a “hot taseer” which loosely will translate to property. An old Indian kitchen trick to correct that is to soak the mango in water for 6-8 hours before feasting on them. During summers, I remember, mummy would soak some 15-20 mangoes each day in a bucket full of water for us to enjoy after coming back from school and after dinner!
For last one month I’ve been enjoying them in all forms — just as is, in drinks, in desserts, and also in savoury dishes. I am also planning to freeze some mango pulp to enjoy some of these recipes in winters too. If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
This easy no-bake mango soufflé recipe without gelatine is perfect to enjoy the mango season. Feathery light and fluffy, it melts in the mouth. Mango flavor is further enhanced with cardamom powder and pistachios. The fluffiness comes from perfectly beaten egg whites.
- 2 cups fresh mango pulp
- ¼ cup castor sugar , more if you like it sweeter or if the mangoes are not naturally sweet enough
- 100 ml milk cream
- 1 tsp vanilla essence
- 2 egg whites
- 2 egg yolks
- 1 tsp green cardamom powder
- 8-10 pistachios
- rose petals
In a bowl mix and 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.
Whip the mango puree with egg yolks until well combined.
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 6 hours or best overnight.
To serve, add some chopped pistachios and/or rose petals. Enjoy them chilled.
- As an alternative to milk cream, use coconut cream. It will also add a tropical flavour to the soufflé.
- To have the perfectly beaten egg whites, make sure your blender and bowl are clean. The first time I was trying to beat egg whites, I used the beater straight after using it to make mango pulp and nothing happened to egg whites even after 10 mins.
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