Mango Souffle is a sweet, baked cake that is usually served as a dessert. The light and puffy preparation has the distinction of being one of the most popular and widely served dessert dishes of the world. The origin of mango soufflés is often traced back to France.
Ingredients and Preparation
Ingredients: Typical ingredients used in the preparation of mango soufflés include mangoes (preferably fresh; peeled and cut-up into tiny bits or mashed), egg whites, egg yolks, milk, sugar, cream, butter and some salt. The mangoes used in preparation are often completely ripe but at times, a tangy flavor is achieved by using slightly raw mangoes instead. Marmalade, jams, jellies, nuts, fruits, etc., are often used as additional ingredients to make the soufflé more flavorful than usual.
Preparation: Although mango souffle is not a difficult dish to make, it can be fiddly and tricky. It is very important to make a batter of the right consistency to ensure that the end product is good. The first important step is to beat the egg whites to a just-right foamy and stiff consistency. The whites are then mixed with the yolks and the eggs mixture is beaten together with all the other ingredients, including the mango. The batter is then poured into ramekins (traditional molds) or any other molds or baking dish of preference. The soufflé is baked till it is puffy and the top is golden brown in color.
Among the popular variations of mango soufflés are the Raspberry-Mango Soufflé, the Mango-Cheese Soufflé, Mango-Strawberry Soufflé, French and Indian Mango Soufflés. This is a very versatile soufflé and there are many variations of the same, regional as well as based on the ingredients used in preparation. Some variations call for the use of liqueur, mostly mango-flavored vodka or rum. Using pureed mangoes instead of cubed or mashed ones makes another pleasant variation. Low-fat mango soufflés are made with essentially 'healthy' ingredients like margarine, light-cream, skimmed milk, low-fat cheese, sugar substitute, etc.
Mango souffle is most often served as a dessert dish (last course of a meal) and it is often accompanied with a dollop of vanilla or mango ice cream. Powdered sugar, cubed mangoes, mango syrup, caramelized sugar and shredded mango peel are popular garnishes or toppings. Mango soufflés are usually served chilled but can also be served warm or at room temperature.
When making a mango souffle, it is important to make a batter of the right consistency. To ensure that it is not too runny, it is always best to freeze the batter once and let it return to normal consistency at room temperature before use. This ensures that it is not too thin or runny.