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1
Lightly brush a 4-cup souffle dish with oil.
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2
Fold a 2-foot-long piece of foil in half lengthwise and wrap it around the outside of the souffle dish to form a collar.
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3
Secure the collar with tape and lightly brush the inside with oil.
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4
In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
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5
In a heavy medium saucepan, whisk the egg yolks with the lime juice, 1/2 cup of the sugar and the salt.
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6
Cook over moderately low heat, whisking constantly, until boiling and thickened, about 5 minutes.
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7
Remove from the heat, add the gelatin and whisk until dissolved.
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8
Add the lime zest and transfer to a large bowl to cool.
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9
Using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
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10
Gradually beat in the remaining 1/2 cup of sugar until stiff.
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11
In a large bowl, whip the cream until stiff peaks form.
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12
Fold the beaten whites into the whipped cream.
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13
Stir one-third of this mixture into the lime custard, then fold in the rest.
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14
Spoon the souffle mixture into the prepared dish and smooth the top.
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15
Freeze the souffle until firm, at least 4 hours, or wrap it well and freeze for up to 2 days.
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16
Serve the souffle with fresh berries and diced mango.
