Mango souffle also referred to as mango mousse has to be one of the yummiest desserts for summer. I won’t be exaggerating if I said that mangoes are the reason that I await summers the most. Amongst all the summer fruits, I am sure many of you find mangoes the most delicious, luscious, juicy, sweet and heavenly. The many adjectives that I have just used still cannot express my liking for the fruit. So come summers and I am all waiting to use mangoes in as many delectable recipes as I can. While mangoes taste amazing in their raw form they taste equally yummy when used in summer desserts. Let me share my favorite summer dessert recipe with you with the assurance that this dessert will not only satiate your taste buds but will bring your family together.
Summer Dessert: Mango Souffle Recipe
Mango Mousse Ingredients:
1 cup pureed mangoes
1-1/4 cup chilled cream
2 tbsp lemon juice
1 tbsp gelatine
1 cup sugar
1/2 cup water (at room temperature)
3 eggs (separated)
Mango Souffle Directions:
- First you will need two saucepans, a smaller one and a larger one. The smaller should fit in the larger one containing water.
- Put the egg whites in a clean glass bowl and the yolks in the smaller saucepan.
- In another bowl soak gelatin in half cup water.
- Add sugar to the egg yolks and beat till the mixture becomes light and creamy.
- Now place the larger saucepan containing water on a low heat. Place the smaller saucepan containing the egg mix over it and add pureed mangoes to it. Stir continuously.
- Now you have the custard ready.
- Add soaked gelatin to the custard while it is still warm. Mix well.
- Now take off from heat and add lemon juice. Keep it aside and leave it to cool and set partially.
- Separately beat egg whites so that they form stiff peaks.
- Beat the cream to a smooth consistency and fold it carefully into the partially set custard.
- Next fold in egg whites and keep folding till no lumps remain.
- Empty the contents into a nice serving bowl and allow it to set in the refrigerator.
- The mango soufflé is ready.
If you like the presentation of an angled souffle consider placing souffle in glasses tilted in a muffin pan. Let the souffle set and then add whipped topping.
It is important to note that the soufflé needs to set in the fridge and not the freezer. Secondly, you can keep some cream apart for decorating the soufflé. You might also like to set the soufflé in smaller pudding bowls and garnish them with fresh mango cubes and cream. Do share your views on this recipe and let us know if you can think of any interesting twists.
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