Mango
Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With
Step-by-Step Photos and Video…..
Mango
Souffle Souffle is
a rich creamy and light French Dessert. Which can be made with different
flavors that you like most. A smooth and fluffy, mango souffle made with pureed
mangoes, gelatine, and rich cream.
Traditionally this dessert is egg-based. While
we made it without using eggs. I just a bit of variation by adding gluten in
plain cream to just give it an awesome look..gelatine powder helps us in this
task. mango souffle combines the divine flavor of mangoes with the ethereal
texture of souffle 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, souffle can not be frozen for use later as souffle have an over-rich creamy texture that may turn into a watery state. You can just refrigerate the souffle 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 while 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 then 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 color 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 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 evenly the mixture
in a glass then put some jellies over the soufflé mixture then 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
In the last add cream on top of the mixture.
Serve the chilled mango soufflé to your loved
ones and family or friend..
Mango Souffle Souffle is a rich creamy and light French Dessert.. A smooth and fluffy, mango souffle 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 color
- 30ml, dissolved gelatin
- 100g, red jelly cubes
For Dissolve 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 the jelly water now pour into a bowl/plate and leave it 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 then 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 color 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 reserved for use later towards the end add
jelly cubes then mix well
Set
the Soufflé in Serving Glass: transfer the soufflé mixture into the 1/3
serving cup/glass and shake the glass/cup around to spread evenly the mixture
in a 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
In the last 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 and family or friend
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