Mango Souffle Recipe


  • 3 Eggs
  • ½ cup Sugar
  • 2 tsp Gelatine
  • 3/4 cup Cream
  • ½ cup Mango Puree
  • ½ cup Mango slices, cut into small pieces


  1. Soak gelatin in 1/4 cup of water.
  2. Separate egg yolks and whites.
  3. Add mango puree and sugar to the yolk and cook over a pan of hot water till the sugar dissolves.
  4. Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
  5. Beat the cream and add to this mixture. Also add the mango slices.
  6. Beat egg whites stiff and fold into the soufflé mixture.
  7. Set in freezer for at least two hours. Decorate with cream and mango slices.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

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