Mango-Macadamia Soufflé

1. 1

   Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425u00b0.

2. 2

   To prepare the souffles, lightly coat 8 (8-ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

3. 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. 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. 5

   To prepare sauce, combine sweetened condensed milk, juice, and water, stirring well with a whisk. Serve with souffles.

* Per serving · 4 servings · Values may vary.