Hot Mango and Passion Fruit Soufflés

cook 20 mins
Tags: Quick eats
  • butter, for greasing
  • 50 g (2 oz) caster sugar, plus 2 tablespoons for dusting
  • 100 ml (3 1/2 fl oz) canned mango purée
  • 3 passion fruit, pulp strained to remove the seeds
  • 1 tablespoon cornflour
  • 2 tablespoons cold water
  • icing sugar, for dusting
  • 5 egg whites
  • 75 g (3 oz) caster sugar
  • Grease 6 x 200 ml (7 fl oz) ramekins or soufflé dishes, then dust with the 2 tablespoons sugar to cover the base and sides. Place on a baking sheet.
  • Place the mango, passion fruit and the 50 g (2 oz) sugar in a saucepan over a low heat and stir until the sugar has dissolved, then bring to the boil. Blend the cornflour with the measurement water in a bowl to form a paste. Add to the mango in the pan and cook for 1 minute, stirring continuously. Pour into a large bowl and chill.
  • Meanwhile, whisk the egg whites in a clean large bowl with a hand-held electric whisk until stiff, then gradually whisk in the sugar until the mixture is thick and glossy. Gently fold the meringue into the chilled mango.
  • Spoon into the prepared dishes and spread the tops level, then clean the edges with a fingertip. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 10–12 minutes or until risen and golden. Dust with icing sugar and serve immediately.
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