I've always shied away from souffles, as they are notoriously tricky to make. But a blog devoted to sugary goodness wouldn't be complete with out at least an attempt. I'm happy to report that the souffles were a success! They came at the end of an Indian meal (shout out to Susan, who made an awesome dinner!), so the mango souffle was the next best thing to a mango lassi. Enjoy!
Mango Souffles
Ingredients:
2 tablespoons butter. Plus more for the ramekins
7 tablespoons sugar (1 tablespoons for the Mango puree and 5 for the batter). Plus more for the ramekins.
1 large mango, peeled, pitted, and chopped (about 3-4 cups)
2 teaspoons fresh lemon juice
1 teaspoon baking powder
3 large egg yolks, room temperature
4 large egg whites, room temperature
Pinch of salt
Directions:
This recipe has a lot more notes than usual, simply because the technique is absolutely integral to the end result. Sorry in advance for all the interruptions.
Generously butter the ramekins. Coat each buttered ramekin with sugar, tilting to make sure the sides are coated evenly.
NOTE: this step is important. The ramekins need to be greased and sugared so that the souffle can climb up the sides as it rises without getting stuck.
Saute mango, 2 tablespoons of butter and 2 tablespoon of sugar. Cook until lightly caramelized. Remove from heat and stir in lemon juice. Cool to room temperature. (Keep the pan you cooked the mango in for the Boozy Mango Sauce (below)).
In a blender, puree cooked mango. (Don't rinse out the leftover puree from the blender. You'll use any leftovers in the Boozy Mango Sauce (below)).
Preheat oven to 375°F. Transfer the puree directly to a medium sauce pot. Whisk egg yolks into mango puree. Heat over medium-low heat, stirring constantly, until the mixture is hot. Be careful not to boil! Carefully transfer mango mixture to a large bowl.
Using a stand mixer (or electric mixer), beat egg whites with pinch of salt until soft peaks form. NOTE: a soft peak holds it shape when the beater is taken out, but bows over at the very end.
Gradually add remaining 5 tablespoons sugar to egg whites and beat until semi-firm peaks form.
Note: a semi-firm peak will still bow over at the end, but only slightly.
Before folding in the egg whites, add the baking powder to the mango puree. Gently fold 1/3 of egg whites into mango mixture to lighten. Gently fold in remaining egg whites in 2 additions. NOTE: it's important not to stir the egg whites in, but rather to use proper folding technique. Put your spatula in the middle of the batter. Turn over the batter as you pull down, meanwhile twisting the bowl with your other hand. Repeat until the egg whites are just incorporated. (I really hope that made sense!).
Divide souffle batter equally among prepared ramekins (all the way to the top). Bake souffles until puffed and golden, about 20 minutes.
NOTE: Be careful not to over-bake, as this will cause the souffles to collapse
Boozy Mango Sauce
I couldn't get all of the mango puree out of my blender, and it seemed like such a waste. So I decided to add some liquid to thin out the left over puree, and make a mango sauce on the fly. I used limoncello, a dash of amaretto, and also white wine (see why it's called boozy mango sauce?). The sauce turned out really great! Sorry the measurements aren't very precise, but I was making this up as I went along.
Ingredients:
Left over mango puree
About 3-4 tablespoons limoncello liqueur
A dash of amaretto liqueur
About 1/4 cup white wine, plus a little more
Directions:
Add the liqueurs and wine to the blender. Put the cover on the blender and swish it around until the puree thins out and is no longer sticking to the sides of the blender.
Place the pan you used to cook the mangos back on medium heat. Heat the leftover gooey bits until golden. Deglaze with the thinned out puree. Simmer for several minutes to allow the alcohol to cook out of the sauce.
Serve over top of the souffles, or use to decorate the serving platter.
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