Mango Souffle is one of those desserts that looks fancy but comes together with ingredients you can easily find. I first made this when I had too much ripe mango pulp sitting in my fridge and wanted something lighter than a cake. The custard layer gives it structure, while the beaten egg whites and cream keep everything soft and airy. You do not need an oven for this one since it sets in the fridge.
The combination of tropical mango and cool, creamy texture makes it refreshing after a heavy meal. I have served it in small cups for dinner parties and everyone asks for the recipe.
About the Recipe
This recipe works because it balances richness with lightness. The custard base keeps everything from being too fluffy or collapsing, while the whipped cream and egg whites add that signature souffle texture. Mango pulp gives you natural sweetness and bright color without needing artificial flavoring. Since it sets in the fridge, you can make it a day ahead and just pull it out when you are ready to serve.
The gelatine is what holds everything together, so you get clean spoonfuls instead of a runny mess. It feels elegant but you do not need any special equipment or techniques beyond beating cream and egg whites.
Why you will love this recipe
The flavor is fresh and not overly sweet, which makes it a nice finish to spicy or rich meals. You get that smooth, mousse like texture with a tropical twist that feels different from chocolate or vanilla desserts. Because it is chilled, it stays cool and refreshing even on warm days. The process itself is calm and straightforward, with no tricky tempering or precise oven temperatures to worry about.
I like how the mango flavor stays bright and recognizable rather than getting buried under sugar. The individual cups also make serving easy, and you can garnish each one with fresh mango or a bit of grated chocolate for a nice contrast.
Cooking Tips
Beat your egg whites in a clean, dry bowl because any grease or water will stop them from forming firm peaks. When you dissolve the gelatine, make sure the water is warm but not boiling, otherwise it loses its setting power. Fold the cream and egg whites gently into the mango mixture so you keep as much air as possible.
I usually stir a small spoonful of the beaten whites into the mango base first to loosen it, then fold in the rest. Let the custard cool completely before adding the mango pulp, that way the gelatine will not seize up.
Serving and Storing Suggestions
This recipe makes about six to eight individual servings depending on your cup size. Total prep time runs around thirty minutes, then you need at least three to four hours in the fridge for it to set properly. Serve it cold, straight from the fridge, with a few cubes of fresh mango or a sprinkle of grated chocolate on top.
You can store the souffle covered in the fridge for up to two days, though the texture is best on the first day. If you are making it ahead for a party, prepare it the night before and garnish just before serving.
Similar Recipes
- Mango Mousse
- Panna Cotta with Mango Coulis
- Fruit Trifle
- Strawberry Souffle
- Lemon Posset
Nutrient Benefits
Mango pulp provides a good dose of vitamin C and vitamin A, which support immune health and vision. Fresh cream and milk add calcium and protein, while eggs bring in more protein along with B vitamins. Gelatine offers collagen, which some people find helpful for joint and skin health. Because the sugar amount is moderate and balanced with fruit, you get natural sweetness without going overboard. This dessert feels indulgent but also offers real nutrients from whole ingredients rather than processed fillers.
Mango Souffle
Ingredients
- 2 1/2 cup Pureed Mango Pulp
- 500 ml Fresh Cream (beaten till soft)
- 6 Egg Whites (beaten till firm peaks form)
- 2/3 cup Caster Sugar
- 1 cup Milk (1/2 cup)
- 2 tbsp Gelatine
- 2 tbsp Vanilla Custard Powder
- 1/2 cup Water
Instructions
- In a bowl combine the custard powder with 1/2 cup of milk.
- Keep aside.
- Heat 1 cup of milk over low flame.
- Add sugar and mix well.
- When it starts to boil, add the custard mixture and cook till it becomes thick.
- Remove and cool.
- Add mango puree and mix well.
- Dissolve the gelatine in 1/2 cup of warm water and add to the mango mixture.
- Add the cream and egg whites.
- Mix well and pour into small cups.
- Keep it in a fridge till set.
- Garnish with mango pieces and grated chocolate.
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Frequently Asked Questions
Can I use canned mango pulp instead of fresh?
Yes, canned mango pulp works perfectly well in this recipe. Just make sure it is unsweetened or adjust the sugar amount if it already contains added sweetness.
What if my egg whites will not form stiff peaks?
Check that your bowl and beaters are completely clean and dry. Even a tiny bit of grease or water can prevent egg whites from whipping properly. Also make sure there is no yolk mixed in with the whites.
Can I skip the gelatine?
Gelatine is what helps the souffle set into a firm, spoonable texture. Without it, the mixture will stay soft and runny, more like a thick sauce than a dessert you can serve in cups.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon and stay in place when you draw a line through it with your finger. It will thicken more as it cools, so do not worry if it looks a little thin while still warm.
Can I make this in one large dish instead of individual cups?
Yes, you can pour the mixture into a single serving bowl or dish. Just keep in mind it may take a bit longer to set fully in the fridge, so allow an extra hour or two.
