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A Cooking Adventure with Thom

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Adapted from Tyler Florence for Food Network. Makes enough for 6-6oz. ramekins, 4-8oz. ramekins or a 2 quart soufflé dish. The 8oz. versions may take slightly longer to bake. I have also divided the recipe in half successfully when I want to make just 2 or 3 individual soufflés.



6 1¼-cup soufflé molds
For the molds
2 teaspoons butter
2 teaspoons sugar

2 medium ripe mangos (1½ cups puree)
½ cup sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
½ teaspoon cream of tartar
¾ cup confectioner's sugar

Cooking Method

Preheat oven to 375°F.  Butter the soufflé molds.  Sprinkle the bottom and sides of molds with sugar; shake out excess.  Place dishes on a baking sheet.  Do not touch the inside.

Choose ripe mangos, full of flavor.  Peel and slice all the pulp into a mixing bowl. discard the pits.

Puree the mango pulp in a food processor.  Transfer to a mixing bowl. Whisk in the sugar and lemon juice.  Stir in the egg yolks.

In an electric mixing bowl, whip the egg whites with the cream of tartar.  When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.

Fold the egg whites into the mango mixture.

Fill the mold with the soufflé mixture. Smooth the top with a spatula.  Bake 12 to 15 minutes.

Sprinkle with powdered sugar.  Serve at once.

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