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.