Mango Passion Fruit Souffle

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!

Course Dessert

Cuisine French

Keyword mangos,egg whites

Prep Time 10

Cook Time 15

cooling time 10

Total Time 25

Servings Servings

Calories 173kcal

Author Nicole Crocker

Ingredients

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

For the meringue

5 Large Egg whites
1/3 Cup Sugar

Instructions

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!

Nutrition