Prep time: 30 minutes Cook time: 8 minutes
Special equipment: 6 x 200ml ramekins, blender, electric beaters or mixer, large piping bag
- 50g butter, melted
- Caster sugar to coat ramekins
- 160g mango puree (approx. 3 mango cheeks/1.5 medium sized mangoes)
- 40g caster sugar
- 20g cornflour
- 200g egg whites (approx. 6 eggs)
- 80g caster sugar
- 1 mango cheek, cut into small chunks
- 1 passionfruit
- 200g mascarpone cream
- Brush 6 x 200ml ramekins with the melted butter and coat the edges with caster sugar. Place on a tray and keep in the fridge until needed.
- Puree the flesh from 3 mango cheeks in a blender or food processor until completely smooth. Measure 160g of puree into a mixing bowl.
- Add the cornflour and sugar to the mango puree and whisk until combined. Transfer the mix into a small saucepan and place over medium heat.
- Bring to a boil and then turn it down to a simmer, continuing to whisk for 1-2 minutes until it has slightly thickened. Pass the mix through a sieve and into a large bowl. Cover and let it cool down to room temperature.
- While the mango base is cooling, preheat the oven to 200℃. Beat the egg whites on high speed. When they become foamy, start gradually adding the sugar and turn the speed down to medium-high. Beat until firm peaks just form.
- Add a small amount of egg mix to the mango puree and fold together with a spatula. Add the rest of the egg mix ⅓ at a time, carefully folding until fully combined. Transfer the mix to a large piping bag and make a cut approximately 2cm in diameter.
- Pipe the soufflé mix into each ramekin, slightly overfilling them. With a palette knife or flat scraper, scrape across the top, wiping away any excess and creating a smooth surface.
- Take a clean cloth or paper towel and wipe around the edges, using your finger to create a slight lip around the edge (this will help it to rise straight up).
- Place the ramekins on an oven tray and bake for 8-9 minutes or until they have fully risen and have a slight wobble.
- Mix the extra chopped mango and passionfruit pulp together in a small bowl while the soufflés are cooking. Serve the souffles hot or cold, topped with some mascarpone cream and fresh mango and passionfruit.
Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!