Mango
Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With
Step-by-Step Photos and Video…..
Mango
Souffle is
a rich, creamy, and light French Dessert. It can be made with different
flavors that you like most. A smooth and fluffy mango soufflé made with pureed
mangoes, gelatine, and rich cream.
Traditionally, this dessert is egg-based. We made it without using eggs. I just did a bit of variation by adding gelatin in
plain cream to just give it an awesome look. Gelatine powder helps us in this
task. Mango soufflé combines the divine flavor of mangoes with the ethereal
texture of soufflé to give your palate a treat that is a par comparison.
Make the most of the summer months with a rich
and creamy Eggless Mango Soufflé. Super easy to make using readily available
ingredients. Try out this no-fuss recipe for an all-time treat.
CAN MANGO SOUFFLE FREEZE FOR
USE LATER?
No, soufflé cannot be frozen for use later, as soufflé has an over-rich creamy texture that may turn into a watery state. You can just refrigerate the soufflé for a maximum of 2 to 3 days.
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For better results, you can keep the jelly in the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. jelly is ready to use. I used strawberry jelly; you can use any kind and color of jelly.
To make soufflé, first dissolve gelatin in hot
water and mix until each particle has dissolved in water.
Peel the sweet ripe mango and cut it into chunks, then blend it with the help of a hand blender.
Whip the chilled heavy cream until it turns light and creamy. Once whipped, take out 50g whipped cream for use later.
Now combine condensed milk, powdered sugar, and
mango pulp with the whipped cream, then stir to combine very well. next
Next, add yellow food coloring to make the soufflé brighten and shiny. But it's optional; you can skip it. Once everything is mixed well, add half the gelatin water, then mix again. Half is reserved for use later.
Towards the end, add jelly cubes, then mix well.
Transfer the soufflé mixture into the 1/3
serving cup/glass and shake the glass/cup around to spread the mixture evenly in a glass. Then put some jellies over the soufflé mixture, and keep it in the
refrigerator for an hour.
Whip the remaining cream for a minute, then mix
leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the
cream may curdle.
Lastly, add cream on top of the mixture.
Serve the chilled mango soufflé to your loved
ones and family or friend..
Mango Souffle is a rich, creamy, and light French Dessert. A smooth and fluffy mango soufflé made with pureed mangoes, gelatine, and rich cream...
Ingredients:
- 200g ripe mango pulp
- 200g chilled heavy cream
- 40 homemade condensed milk
- 50g powdered sugar
- ½ tsp yellow food coloring
- 30ml, dissolved gelatin
- 100g red jelly cubes
For Dissolving Gelatin:
- 20ml, hot water
- 1 tbsp gelatin powder
How to Make Eggless Mango Soufflé?
Making jelly cubes: In a saucepan, pour 1 cup of water and bring it to a boil. Next, add 1 packet of jelly powder. Stir to mix well, and let it boil. Now pour it into a bowl/plate and leave it for around 30 minutes to set the jelly. For better results, you can keep the jelly in the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. Jelly is ready to use. I used strawberry jelly, but you can use any kind and color of jelly.
Dissolving
Gelatin: To make soufflé, first dissolve gelatin in hot water and mix until each particle
has dissolved in water.
Peel
and Blend Mango Pulp: Peel the sweet ripe mango and cut it into chunks, then blend
it with the help of a hand blender
Whipping the Cream: Whip the chilled heavy cream
until it turns light and creamy. Once whipped, take out 50g whipped cream
for use later.
Preparing
Soufflé Mixture: Now combine condensed milk, powdered sugar, and mango pulp with the whipped cream, then stir to combine very well. Next, add yellow food coloring to make the soufflé
brighten and shiny. But it's optional; you can skip it.
Once everything is mixed well, add half the
gelatin water, then mix again. Half is reserved for use later; towards the end, add
jelly cubes, then mix well.
Set
the Soufflé in a serving glass: transfer the soufflé mixture into the 1/3
serving cup/glass and shake the glass/cup around to spread the mixture evenly in the glass. Then put some jellies over the soufflé mixture, then keep it in the
refrigerator for an hour.
Mixing
gelatin water with the remaining cream: whip the remaining cream for a minute, then mix the leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the
cream may curdle
Lastly, add cream on top of the mixture.
Next, place some mango chunks and jelly, and keep the soufflé cup/glass in the
fridge for an hour to make them properly set
Serving
tips: serve
the chilled mango soufflé to your loved ones, family, or friends
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