Cold Mango Souffles Topped with Toasted Coconut Recipe

Cold Mango Souffles Topped with Toasted Coconut Recipes

Ingredients :


30ml/ 2 tbsp

15ml/ 1 tbsp


115g/ 4 oz

120ml/ 4 fl oz

300ml/ 1.25 cups

small mangoes, peeled, stoned and chopped


powdered gelatine

egg yolks

caster sugar


double cream

grated rind of 1 unwaxed orange

toasted flaked or coarsely shredded coconut, to decorate

Method :
  1. Place a few pieces of mango in the base of each of four 150ml/ 2/3 cup ramekins.

  2. Wrap a greased collar of non-stick baking paper around the outside of each dish, extending well above the rim.

  3. Secure with adhesive tape, then tie tightly with string.

  4. Pour the water into a small heatproof bowl and sprinkle the powdered gelatine on the surface.

  5. Leave for 5 minutes, or until spongy.

  6. Place the bowl in a pan of hot water, stirring occasionally, until the gelatine has dissolved.

  7. Meanwhile, whisk the egg yolks with the caster sugar and milk in another heatproof bowl.

  8. Place the bowl over a saucepan of simmering water and continue to whisk until the mixture is thick and frothy.

  9. Remove from the heat and continue whisking until the mixture cooks.

  10. Whisk in the liquid gelatine.

  11. Process the remaining mango in a food processor or blender, then fold the puree into the egg yolk mixture with the orange rind.

  12. Set the mixture aside until starting to thicken.

  13. Whip the double cream to soft peaks.

  14. Reserve 60ml/ 4 tbsp and fold the rest into the mango mixture.

  15. Spoon into the ramekins until the mixture is 2.5cm/ 1 inch above the rim of each dish.

  16. Chill for 3-4 hours, or until the mixture is set.

  17. Carefully remove the paper collars from the soufflés.

  18. Spoon a little of the reserved cream on top of each soufflé and decorate with some toasted flaked or coarsely shredded coconut.

Serves 4

Fragrant, fresh mango is one of the most delicious exotic fruits around, whether it is simply served in slices or used as the basis for an ice cream or soufflé, as above.

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