Mango Souffle
Description
The dish is prepared without unnecessary complications. For the soufflé, it's best to use ripe mango, as it has a more pronounced aroma and vibrant color. You can add more or less lemon juice and sugar depending on your taste preferences. The soufflé should be stored in the refrigerator, although it doesn't last very long. The ready dessert can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making mango soufflé. Wash the fruits thoroughly and dry them.
- 2
Step 2
Pour water over the gelatin, mix and let it sit for 40-50 minutes to swell. Or follow the gelatin package instructions.
- 3
Step 3
Peel the mango, cut the flesh away from the pit, and blend until smooth. Strain the purée through a fine sieve to remove fibers.
- 4
Step 4
Transfer the purée to a saucepan and add the lemon juice.
- 5
Step 5
Add sugar to the saucepan and place over low heat. Bring the puree to a boil, stirring, and cook until the sugar dissolves.
- 6
Step 6
Add the swollen gelatin to the saucepan with the hot puree and stir until the gelatin is completely dissolved. Let the puree cool to room temperature.
- 7
Step 7
Whip the cream with a mixer at medium speed into a fluffy mass.
- 8
Step 8
Add a little whipped cream to the puree and mix.
- 9
Step 9
While whipping the cream, add the mango purée and continue whipping until a smooth, fluffy mixture is obtained.
- 10
Step 10
Line a mold with plastic wrap, transfer the soufflé into it, smooth it out, and refrigerate for 4 hours to set. Then cut the soufflé and serve.
- 11
Step 11
Can be served.