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