Daily Recco, May 19: Mango soufflé for a royal delight
The season of mangoes is here and the king of fruits demands to be devoured as a royal treat. What better way to make way for the king than a fluffy, feathery light and melting-in-the-mouth mango soufflé. The flavour of the mangoes is enhanced by the tiny hint of cardamom. Remember to beat the eggs well for the fluffiness that will transport you to an epicurean paradise.
What you’ll need:
Two cups of fresh mango pulp
A quarter cup of powdered sugar
100 ml of cream
One teaspoon of vanilla essence
Two eggs (whites and yolks separated)
One teaspoon of green cardamom powder
A handful of pistachios or strawberry slices and mint leaves, or whipped cream for garnishing
How to:
In a large bowl, add the cream, vanilla essence and sugar. Whip them together for a minute till well-mixed.
Add the mango and cardamom. Whip further until all the ingredients are well-combined. Now add in the egg yolks and beat until well-combined.
In a separate bowl, add the egg whites and beat them for about three minutes until they form stiff peaks.
Now fold the mango mixture into the egg whites. Remember, don’t whip or beat. Just fold with a spatula.
Pour the mixture into a large serving bowl and set it in the fridge overnight.
Before serving, garnish with either chopped pistachios, strawberry slices and mint leaves, or whipped cream. .