Mango souffle recipe: Everyone loves mango food during summer. On the other hand, if you have enough mangoes in your house and no one is eating them, then you can make fun of mango soufflé from it. Everyone, whether children or older, will like this mango soufflé and it is also very easy to make. If you want, it can also be served as a dessert at the party.

Light and green, this baked mango soufflé is a delicious dessert. It is so light with feathers that as soon as you put it in your mouth, it almost fades away.

Really! I’m not kidding. You have to try. This recipe is very simple. Base soufflé mango pulp and milk cream beat with egg yolks. Fluffiness comes from completely white egg whites. I give my soufflé an Indian twist by adding raw cardamom powder. With pistachios and rose petals as a garnish, it looks like a royal dessert!

This is a baked soufflé recipe. Sometimes I am asked if it is safe to freeze white people. Yes, one, whole, and two, in this recipe, egg whites are beaten until they form solid mountains, actually cooking them.

Also, unlike baked mousse, I do not use gelatine in the recipe. I beat the egg yolks with a mango twist and milk cream that gives a solid gelatinous base. You can also use chia seeds to get a gelatinous base.

Mango souffle recipe

Now that we are in Angola, our mango season has been postponed and we have new mangoes in January! What a blessing! I can enjoy them in India in May-June-July and Dec-Jan-Feb here. It’s not like we have a short mango season but there are so many ways to enjoy a mango that sounds short even if you have TWO mango seasons! 🙂 As the season begins, first comes the green mango, which is as beautiful as the cool of summer, and then comes the king of all ripe mangoes! When they are young, they are ready to shake the mangoes as they are not yet very tasty. At the peak, they work very well – they are sugary, fleshy, and very sinful. You can never stand one mango.

While mango is a summer fruit, it produces heat in the body. In Ayurveda, mangoes are said to have a “hot Taseer” that translates into goods. An old Indian kitchen plan to fix that is to soak the mango in water for 6-8 hours before eating it. During the summer, I remember my mother dipping 15-20 mangoes a day in a bucket full of water so that we could have fun after school and after dinner!

One month ago I was enjoying myself in every way – as it were, in drinks, desserts, and nutritious dishes. I also plan to catch mango ice to enjoy some of these winter recipes too. If you like this recipe, please take a moment to rate it and/or leave your ideas at the end of the blog. It will encourage me to keep exploring, learning, and developing.

  • For how many people: 4
  • Preparation Time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour
  • Difficulty: Medium

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Ingredients need to make mango souffle recipe

This is a rich French dessert, cream, and light. Make soft mango soufflé by mixing mango, gelatin, cream, and eggs, it is very tasty to eat. So this time heat must try it.

Mango Souffle Ingredients

  • 1 ¼ cup cream
  • 1 cup mango puree
  • One tsp gelatin
  • 2 tsp lemon juice
  • 1 sugar
  • 1/2 cup water
  • 3 eggs

Method of making mango souffle recipe

  1. Take out the yellow part of the eggs and keep them in 1 bowl. Then soak gelatin in half a cup of water.
  2. After this, add sugar to the yellow part of the spilled egg, until the mixture becomes creamy.
  3. Put 1 container on a low flame, add mango puree and the creamy mixer made in it.
  4. After this, add soaked gelatin to the water. Stir it until the mixture becomes slightly thick.
  5. After removing from gas, add lemon juice to it and keep it to set.
  6. Then mix the egg whites and cream in 1 bowl and mix well until the mixture becomes thick.
  7. Mix all the ingredients and pour the mixture into the bowl.
  8. Garnish with cream and keep it in the fridge to freeze. Serve after freezing.

Key Ingredients: Cream, Mango Puree, Gelatin, Lemon Juice, Sugar, Water, Eggs

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