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.
¼cup castor sugar , more if you like it sweeter or if the mangoes are not naturally sweet enough
100mlmilk cream
1tsp vanilla essence
2 egg whites
2 egg yolks
1tsp green cardamom powder
for garnish
8-10pistachios
rose petals
Instructions
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.
Notes
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.