Mango Souffle Easy Recipe

The baked caked along with the mango puree having a sweet, glossy taste is referred to as a mango souffle. It can be either served as a main dish or as a dessert. The gelatin and lemon juice are also added to it for a good pinch of flavors.

Mango souffle is in the hearts of people nowadays and they often demand it at restaurants especially. The mango pulp added to it gives a divine taste to it that no one can stop his hands from having more and more.

INGREDIENTS

  • 1 1/4 cup cream, cooled or chilled
  • 1 1/2 cup pureed mangoes
  • 1 tbsp gelatin
  • 2 tbsp lemon juice
  • 1 cup powdered sugar
  • 1/2 cup water
  • 2 separated eggs
  • 1 tbsp vanilla essence

Steps for making a delicious and Easy Mango Souffle

  1. First of all to begin your cooking process, separate the egg yolks from egg whites.
  2. Add the egg yolks in the double boiler while the egg white should remain in a separate clean bowl.
  3. After sprinkling gelatin in half a cup of water, let the mixture soak.
  4. Then in the next step, add sugar in the egg yolks and beat the mixture ell using a hand beater. Blend until the mixture gains a cream-like texture.
  5. Now put the double boiler on low flame. Then pour the mango puree into it. Also, add the sugar and yolk mixture to it.
  6. Stir the mixture all the time.
  7. Hence, the custard for your mango souffle is ready.
  8. Once you are done with your custard, add the soaked gelatin to the custard while it is warm.
  9. Continue to stir until the required consistency is obtained.
  10. Now turn off the heat and remove your cooked mixture from the stovetop.
  11. Squeeze the lemon juice in the dish and then let the mixture cool.
  12. In this time span while your mixture is getting cool, beat the egg white in a separate container using an electric beater as it really functions well.
  13. Also, beat the chilled cream until it is thickened. Put a part of cream aside to dress your souffle. Mix the remaining cream in the custard by making folds.
  14. Also, add the beaten egg whites to it.
  15. Pour the prepared mixture into the serving bowl. Dress the top in cream and other toppings and then chill it in the refrigerator. Do not freeze it.

FAQs?

Which ingredient has prime importance in the souffle?

Beaten egg whites when are folded with the mixture before the final touch has prime importance while making a mango souffle.

Why the souffle does not rise enough?

The error is might be because of the overly beaten egg whites. Another reason is might be the longer stay period of the mixture.

Mango Souffle Easy Recipe
Print Recipe

Mango Souffle Easy Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dessert
Cuisine: French
Servings: 6

Ingredients

  • 1 1/4 cup cream cooled or chilled
  • 1 1/2 cup pureed mangoes
  • 1 tbsp gelatin
  • 2 tbsp lemon juice
  • 1 cup powdered sugar
  • 1/2 cup water
  • 2 separated eggs
  • 1 tbsp vanilla essence

Instructions

  • First of all to begin your cooking process, separate the egg yolks from egg whites.
  • Add the egg yolks in the double boiler while the egg white should remain in a separate clean bowl.
  • After sprinkling gelatin in half a cup of water, let the mixture soak.
  • Then in the next step, add sugar in the egg yolks and beat the mixture ell using a hand beater. Blend until the mixture gains a cream-like texture.
  • Now put the double boiler on low flame. Then pour the mango puree into it. Also, add the sugar and yolk mixture to it.
  • Stir the mixture all the time.
  • Hence, the custard for your mango souffle is ready.
  • Once you are done with your custard, add the soaked gelatin to the custard while it is warm.
  • Continue to stir until the required consistency is obtained.
  • Now turn off the heat and remove your cooked mixture from the stovetop.
  • Squeeze the lemon juice in the dish and then let the mixture cool.
  • In this time span while your mixture is getting cool, beat the egg white in a separate container using an electric beater as it really functions well.
  • Also, beat the chilled cream until it is thickened. Put a part of cream aside to dress your souffle. Mix the remaining cream in the custard by making folds.
  • Also, add the beaten egg whites to it.
  • Pour the prepared mixture into the serving bowl. Dress the top in cream and other toppings and then chill it in the refrigerator. Do not freeze it.

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