Mango souffle

Mango souffle


300 g mango puree
5 eggs
80 g butter
2 tbsp. rum
2 tbsp. flour
150 ml (one cup) milk
80 g sugar
20 g sugar powder
20 g butter
For the caramel sauce:
5 tbsp. mango puree
100 g sugar
3 tbsp. water
5 tbsp. 30% cream

​1. In a saucepan, combine mango puree with butter & rum and heat over medium heat for about 3-4 minutes; do not let the mixture boil. Remove from heat, let it cool down. Meanwhile, heat the oven to 180° C. Grease souffle forms in which you will bake the souffle with butter and sprinkle with powdered sugar, reserve those in the fridge.​

2. Take two large bowls, we use them to divide eggs – one bowl for egg yolks and the other for egg whites. Wipe the bowl for egg whites with a cloth soaked in apple cider vinegar.

3. Add 40 grams of sugar and 2 tablespoons flour in the bowl with the yolks, whisking until the mixture becomes white (well, light yellow, very light yellow) and lush. Heat milk in a saucepan, do not boil. Gradually add warm milk to the yolks, while whisking them. Doing this will prevent yolks from getting cooked. When the mass is smooth, pour it into the pan, where the heated milk is kept and cook for another minute or so, stirring well with a paddle until it turns into a thick cream. Remove from the heat and pour into a clean bowl, mix cream with mango puree. This will be your base for the souffle.

​4. Whip egg whites in mixer at high speed. Do not forget to wipe whisk with vinegar to de-grease, because as we know, grease is the enemy of lush whipped egg whites. When the foam begins to thicken, add 40 g of sugar and whisk till its shiny and thick, to hard peaks.

5. Carefully stir egg whites in mango-yolk mixture in three portions. Remove the baking dish from refrigerator and arrange them in a tablespoon of souffle. Bake at 180 ° C for about 15 minutes.

6. While souffle is baking, prepare caramel-mango sauce. In a heavy-bottomed saucepan, heat sugar with water, it should be dissolved, boiled and should darken until it gets a walnut shade. It is not advisable to stir the caramel during these three metamorphoses. Next, pour in the cream, add mango puree and stir; the mixture will foam up and this is normal. Let the sauce boil for two minutes, stir it. You will notice that the sauce thickens and darkens, remove it from the heat and pour into a gravy boat.

​Serve souffle immediately.

Alphonso Mango Pulp - Now on