Mango-Macadamia Souffle
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- cooking spray
- 1⁄2 cup plus 2 tablespoons sugar, divided
- 2 cups chopped peeled ripe mangoes (about 2 medium)
- 3⁄4 cup mango nectar
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1⁄4 cup butter
- 2 large egg yolks
- 6 large egg whites
- 3 tablespoons chopped macadamia nuts
-
Sauce
- 3⁄4 cup fat-free sweetened condensed milk
- 1⁄2 cup fresh lime juice (about 4 limes)
- 2 tablespoons water
directions
- Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.
- To prepare the soufflés, lightly coat 8 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
- Place mango and nectar in a blender; process until smooth. Combine remaining 1/2 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Add mango mixture to pan; stir until blended. Bring to a boil. Cook 1 minute or until mixture is thick and bubbly, stirring constantly; remove from heat. Stir in butter. Transfer mixture to a large bowl; cool to room temperature. Stir in egg yolks.
- Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into mango mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes; sprinkle tops evenly with macadamia nuts. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce temperature to 350° (do not remove soufflés from oven). Bake 30 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
- To prepare sauce, combine sweetened condensed milk, juice, and water, stirring well with a whisk. Serve with soufflés.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.