Mango Soufflé

After the rather rich and sumptuous banoffee cheesecake of my previous posting I want to present you with a super simple and light dessert, a mango soufflé. It is so simple and easy in the making, it’s so light and fluffy in its texture that you hardly realize you are eating a scrumptious dessert and yet it is so spectacular and grand with regard to the effect it causes.

I’m sure your beloved ones will be enraptured when you serve them this delicious dessert. 😉 Well, and you can achieve all this with only a few ingredients and with a straightforward and easy preparation. All you need for this dessert is cream cheese (or curd cheese), eggs, sugar and a mango. And the cheese, the sugar and the egg yolks can be beaten before the meal, so you just have to whisk the egg whites, combine everything and bake it in the oven. And while your dessert is baking in the oven you can enjoy your main meal. Or maybe your beloved ones will be in need of some break after the main meal anyway, because they are so full. In my family this is always the case as I am well known for serving rather big portions. And yet, they never refrain from eating a portion of my soufflés.

Now, there’s just one thing. For this recipe you can also use curd cheese (or quark) instead of cream cheese. This dairy product is very common in central Europe, where I live. It is similar to ricotta cheese or cream cheese. So if you can get some curd cheese, use it instead. It’s worth a try!

 Mango Soufflé

makes 8

1 mango
250 g (1 cup) cream cheese
3 eggs
3 tablespoons sugar
vanilla extract
butter and caster sugar for the soufflé dishes
1 mango
some lemon juice
some sugar

Line the soufflé dishes with butter and coat them with caster sugar.

Preheat the oven to 180°C (350°F, gas mark 4).

Peel the mango and remove the stone. Cut the mango into tiny little cubes. This might not be quite easy, as the mango is a bit slippery! In a table top mixer beat the cream cheese, 2 tablespoons sugar, the vanilla and the egg yolks until creamy. Whisk the egg whites and 1 tablespoon sugar until stiff. Gently fold the egg whites into the cream cheese-egg-mixture until well combined. Add the mango cubes and gently fold them in. Divide the mixture among the soufflé dishes and place them in a large ovenproof dish. They should not touch each other. Bring some water to the boil and pour the boiling water between the soufflé dishes into the ovenproof dish. Be careful not to wet the soufflés! Bake in the oven for about 20-25 minutes.

In the meantime, peel the second mango and remove the stone. Cut into smaller chunks and squash them with a fork. You can also use a blender, but purée it only a bit. The sauce should still be chunky. Add a squeeze of lemon juice and some sugar, according to your taste.

As soon as the soufflés have risen and have a golden brown color on top, take them out of the oven, put a teaspoonful of mango sauce on top and serve immediately. If you wait too long before serving them, your soufflés might lose some of their height and fluffiness but none of their taste!

And this is what the soufflés look like when they are ready to eat!

Well, you see, this is so easy peasy. Go ahead! Try it! And let me know how you got on!

And here is the recipe for printing: