Queen’s Mango Soufflé
Preparation Time: 1 hour 30 minutes (including chilling time)
Cooking Time: 16 minutes
Total Time: 1 hour 46 minutes
Yield: 4 servings
Description:
A tropical delight, Queen’s Mango Soufflé is a luscious and elegant dessert that brings a burst of sunshine to your table. The smooth mango puree combines with airy beaten egg whites to create a soufflé that’s both light and decadent. Perfect for a special occasion or a sophisticated end to any meal, this recipe is sure to impress with its delicate sweetness and vibrant flavor.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 1/4 cups mango puree
- 2 tablespoons cornstarch
- 1 tablespoon white rum
- 5 – 6 large egg whites
- 1/4 teaspoon lemon juice
- 1/4 cup confectioners’ sugar
Instructions:
-
Prepare the Ramekins:
Begin by generously buttering four 3 to 4-inch soufflé ramekins. Ensure that the butter covers all inner surfaces thoroughly. Next, add granulated sugar to the ramekins and roll them around so that the sugar coats every part of the buttered surfaces. This step helps the soufflés rise beautifully and prevents sticking. Set the prepared ramekins aside. -
Cook the Mango Puree:
Pour the mango puree into a heavy-bottomed saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium. Dissolve the cornstarch in the white rum, then stir the mixture into the boiling mango puree. Continue cooking for about 2 minutes, stirring gently until the mixture thickens. -
Chill the Mango Mixture:
Place a bowl in a larger bowl filled with ice water. Strain the thickened mango puree through a fine-meshed sieve into the inner bowl. Stir occasionally to speed up the cooling process, ensuring the puree chills quickly and evenly. Once chilled, lift the bowl out of the ice water and dry the sides. Set the bowl aside. -
Prepare the Egg Whites:
Combine the egg whites, granulated sugar, and lemon juice in the top part of a double boiler over barely simmering water. Heat the mixture to 125°F (52°C), stirring gently. Transfer the warm mixture to the bowl of an electric mixer fitted with a balloon whisk. Whisk the egg whites on high speed until firm peaks form. -
Incorporate the Egg Whites:
Gently fold a large spoonful of the beaten egg whites into the chilled mango mixture to lighten it. Carefully fold in the remaining beaten egg whites in three additions, preserving as much volume as possible. Be cautious to maintain the airy texture. -
Fill and Freeze the Ramekins:
Spoon the mango mixture into each ramekin, filling them to the rim. Smooth the tops with the back of a knife. Place the filled ramekins in the freezer and freeze for at least 1 hour. -
Bake the Soufflés:
Preheat your oven to 350°F (175°C). Place a rack in a large baking pan and fill the pan halfway with hot water. Carefully place the frozen soufflés on the rack, ensuring they do not touch the water. Bake for 16 to 17 minutes, or until the soufflés are puffed up and just set. -
Serve:
Once baked, remove the soufflés from the oven. Dust the tops with confectioners’ sugar. For an elegant presentation, place each ramekin on a doily on a dessert plate.
Nutritional Information (per serving):
- Calories: 204.8
- Fat: 6g
- Saturated Fat: 3.7g
- Cholesterol: 15.3mg
- Sodium: 110.9mg
- Carbohydrates: 32.5g
- Fiber: 1g
- Sugar: 27g
- Protein: 4.9g
Indulge in the delightful blend of tropical mango and airy soufflé, and enjoy this refreshing dessert that brings a touch of luxury to your dining experience! 🌟🍑✨
