Mango-Macadamia Soufflé Recipe

Name: Mango-Macadamia Soufflé
Yield: 4 servings
Cuisine: American
Ingredients: Souffl[SPECIAL_CHAR; Cooking spray; 1/2 cup plus 2 tablespoons sugar, divided; 2 cups chopped peeled ripe mango (about 2 medium); 3/4 cup mango nectar; 3 tablespoons cornstarch; 1/8 teaspoon salt; 1/4 cup butter; 2 large egg yolks; 6 large egg whites; 3 tablespoons chopped macadamia nuts; Sauce:; 3/4 cup fat-free sweetened condensed milk; 1/2 cup fresh lime juice (about 4 limes); 2 tablespoons water

Servings: persons

Souffl[SPECIAL_CHAR
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
2 cups chopped peeled ripe mango (about 2 medium)
3/4 cup mango nectar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup butter
2 large egg yolks
6 large egg whites
3 tablespoons chopped macadamia nuts
Sauce:
3/4 cup fat-free sweetened condensed milk
1/2 cup fresh lime juice (about 4 limes)
2 tablespoons water

1
Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425u00b0.
2
To prepare the souffles, lightly coat 8 (8-ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
3
Place mango and nectar in a blender; process until smooth. Combine remaining 1/2 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Add mango mixture to pan; stir until blended. Bring to a boil. Cook 1 minute or until mixture is thick and bubbly, stirring constantly; remove from heat. Stir in butter. Transfer mixture to a large bowl; cool to room temperature. Stir in egg yolks.
4
Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into mango mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes; sprinkle tops evenly with macadamia nuts. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on baking sheet; place baking sheet on the bottom rack of a 425u00b0 oven. Immediately reduce temperature to 350u00b0 (do not remove souffles from oven). Bake 30 minutes or until a wooden pick inserted in the side of souffle comes out clean.
5
To prepare sauce, combine sweetened condensed milk, juice, and water, stirring well with a whisk. Serve with souffles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Souffl[SPECIAL_CHAR, Cooking spray, 1/2 cup plus 2 tablespoons sugar, divided, 2 cups chopped peeled ripe mango (about 2 medium), and more.

Yes, Mango-Macadamia Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango-Macadamia Soufflé

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