This Mango Passion Fruit Souffle is an impressive dessert that comes together in a short amount of time. The perfect dessert for a dinner party or just when you want to eat something amazing!Souffle sounds so fancy right? It sounds like a dessert that you slaved for hours making in the kitchen. In reality, this Mango Passion Fruit Souffle is quite easy to make and comes together in about 20 minutes!
Have you ever imagined what it would be like to take a bite out of a cloud? Take one bite of this dessert is and find out! It’s kind of a cross between a custard and a mousse. Light, fluffy and creamy.
One bite and you’ll be in love!
I have a big sweet tooth. When I’m trying to shed a few pounds sweets are always my downfall. If you’re watching your waistline then this is the perfect treat for you! There’s no cream or butter added so you can enjoy this low calorie dessert and still button your pants the next morning!
It’s also gluten free and dairy free! Could this dessert get any more perfect?!
This Mango Passion Fruit Souffle is an impressive dessert that comes together in a short amount of time. The perfect dessert for a dinner party or just when you want to eat something amazing!
- 1/4 Cup + 2 Tablespoons Sugar ,the 2 Tbsp is for dusting
- 1/2 Cup Mango puree (I peeled and cut up one large mango then put processed it in my blender to make a puree. You could also buy canned mango puree or buy frozen mango and thaw and process it)
- 3 Passion fruit ,pulp strained to remove seeds (Cut the passion fruit in half and scoop out the pulp and seeds. Place in mesh strainer and scrape with a spoon to get as much of the juice out that you can.)
- 1 Tablespoon Cornstarch
- 2 Tablespoons Cold water
- Confectioner sugar for dusting
- 5 Large Egg whites
- 1/3 Cup Sugar
- Preheat oven to 350 Degrees F. Grease six 1 cup ramekins and coat the insides of each with sugar. Set aside.
- In a small sauce pan heat the mango puree, passion fruit and sugar until the sugar dissolves then bring to a boil.
- In a small bowl combine the cornstarch and water and mix to dissolve.
- Add to saucepan and cook for 1 minute stirring constantly. Pour into a large bowl and chill.
- Meanwhile, in a large bowl beat egg whites and sugar until the mixer is stiff. Gently fold the meringue into the chilled mango mixture.
- Spoon into the prepared ramekins and spread the tops level. Place ramekins on a cookie sheet and place on middle rack of oven. Cook for 10-15 minutes or until they have risen and are golden.
- Dust with confectioner sugar and serve immediately.
- * These will deflate a bit as they cool so you'll want to wait to bake them until right before serving for the most impressive effect. They will still look pretty and taste delicious when the cool though!
Sweetness has never been more perfect than this Mango Passion Fruit Souffle!
Here are some more of my favorite sweet treats for you to try. Just click on the picture for the recipe.