Frozen Mango Souffle

Christy Rost


1large mango, peeled, seeded, and cubed
2tablespoons mango nectar (I use Looza® brand)
1teaspoon freshly-squeezed lime juice
½cup cold water
1envelope unflavored gelatin
1cup water, divided use
¾cup sugar
1/3cup dried egg white powder
1teaspoon vanilla
2cups heavy cream, whipped to form soft peaks
sliced mango, for garnish

To make a collar for a 2-quart soufflé dish, fit a piece of aluminum foil around the dish and add 2 inches. Fold it in half lengthwise and spray one side with nonstick cooking spray. Fit the foil around the top of the dish, overlapping the ends, and secure it with tape and a rubber band. Spray the inside of the soufflé dish with cooking spray and set aside.

In a mini-food processor, combine the mango, mango nectar, and lime juice. Process until the mixture is smooth. Pour ½ cup cold water into a medium saucepan, sprinkle gelatin onto the water, and set it aside 3 minutes until the gelatin has softened. Heat the gelatin mixture over medium heat, swirling the pan occasionally, until the gelatin has melted; add the mango purée and stir. Pour into a small bowl and chill it until the mixture has thickened.

In the large bowl of an electric mixer, stir together the sugar and egg white powder. Pour in 1 cup of water and the vanilla. Whip the mixture at medium-high speed until stiff peaks have formed. Gently fold the mango mixture into the meringue with a rubber spatula, taking care to incorporate all of the mango mixture. Fold the whipped cream into the meringue and transfer the mixture into the prepared soufflé dish. Freeze several hours or overnight. Just before serving, garnish the soufflé with mango slices, if desired.

Recipe serves 6 to 8.

Category: Desserts