Queen's Mango Souffle

"Posted on request. I found it at Travel Channel website. Prep time is an estimation and includes chilling time."
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Ready In:
1hr 46mins




  • Heavily butter four 3 to 4" souffle ramekins.
  • Put sugar in the ramekins and roll it around to coat all inner surfaces.
  • Set the ramekins aside.
  • Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
  • Reduce the heat to medium.
  • Dissolve the cornstarch in the rum, then stir into the puree.
  • Cook 2 minutes, stirring gently, as the mixture thickens.
  • Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
  • Stir occasionally to chill quickly and evenly.
  • Lift out the bowl and dry the sides; set aside.
  • Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
  • Heat to 125 F.
  • Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
  • Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
  • Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
  • Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
  • Freeze at least 1 hour.
  • Preheat the oven to 350 F.
  • Place a rack in a large baking pan and fill the pan half way with hot water.
  • Place the frozen souffles on the rack (do not let them touch the water).
  • Bake 16 to 17 minutes, until puffed and just set.
  • To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
  • Place each ramekin on a doily on a dessert plate.

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