Eggless Mango Souffle Recipe ( Mango Dessert )

                                                                      

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 to 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.

                                                          

My Latest Video: Eggless Mango Soufflé:

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. 

You May Like These:

Strawberry Souffle

Pistachio milk drink

Cold Coffee

Mango Lassi

Mango Ice cream

Creamy Mango Milkshake

                                                                   

If you have tried this Eggless Mango Souffle, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

           

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes step by step, watch my video!

                                                                     

How to Make Eggless Mango Soufflé?

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 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; 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 brighter and shinier. 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.

         

Next, place some mango chunks and jelly, and keep the soufflé cup/glass in the fridge for an hour to make them properly set.

                                                          

Eggless mango soufflé is ready to serve.

                     

Serve the chilled mango soufflé to your loved ones, family, or friends.

                                                      

Aloo Anda Curry Recipe ( Potato Egg Curry )

Aloo Anda Curry | Egg and Potato Curry | How to Make Anda Aloo Curry with step-by-step photos 

Aloo and Egg Curry is a simple, tasty, easy gravy-based non-vegetarian curry. This is a mildly spiced curry made with only a few ingredients; you can also use ingredients like soya leaves or curry leaves for added flavor or to enhance the taste,

To get the best result, even though we are adding boiled potatoes and eggs, I prefer to slow cook this as well; you can make this a dry curry or with more gravy as well to suit your taste.
                                   

It can be accompanied by any flavored rice, plain rice, roti or chapati. I usually make this flavored curry in the winter season as new potatoes come in the market, and these potatoes are much tastier than old ones or red potatoes, so you can also make variations in it by adding boiled peas or any other favorite veggie, so let’s begin.

               

If you have tried this Aloo Anda Curry, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       

                                                         

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Hard boil eggs and remove the shells; pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs and fry them for 5 minutes; set aside.

 

Take all ingredients and prepare them all.

Heat the oil, then crackle fenugreek seeds and add onion paste; cook onion paste for 5 minutes on medium flame.

Then put tomatoes, green chilies, and dry powdered spices.  

Stir to combine well and cook onion spices until oil comes on the surface and water dries out; then put boiled potatoes along with peas. Adding peas is optional.

Roast the potatoes with masala, pour hot and boiled water, and bring it to a boil.

Put boiled eggs, and allow to cook for around 20 minutes on a low flame.

Sprinkle garam masala, then put ginger and coriander leaves, allow to simmer for another 5 minutes, then turn off the flame.

Transfer aloo anda curry to the serving bowl.  

Aloo Anda curry is ready to serve with rice or rotis

                                 

                               

Aloo Lauki Gosht Recipe ( Potato Meat Curry )

Aloo Gosht | Lauki Gosht | How to Make lauki aloo gosht with step-by-step photos 

Lauki Aloo Gosht is a delicious, aromatic, and healthy dish, flavored and easy to make. It can be thick or thin gravy; this curry, depending on your choice, you have always heard about aloo gosht,lauki gosht, but you rarely would have heard about this, so here I put both veggies with the meat with our specific traditional seasoning that is usually used in curries in my family.
                                      

I prepared beef with simple ingredients that were already shared in my previous post, by the name of basic meat curry. It is the base of every type of meat curry, in which you can add any type of veggies or lentils as well; you can also freeze it by making a separate packet. The main ingredients are meat,lauki, and seasoning and spices. 

Tips:
To enhance the flavor of this recipe, blend black cardamom and black peppercorns with 1/3 cup of fried onions to create a smooth paste. 

Add this onion paste when incorporating the fried vegetables with the roasted meat. 

Garnish the lauki gosht curry with fresh coriander leaves and green chilies. For a vibrant red color in the gravy, always use Kashmiri or degi red chili powder.

If you have tried this Aloo Gosht Recipe, then don’t forget to rate the recipe. You can also follow me on social media

Facebook 

Instagram

Pinterest

Youtube

                     

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To prepare aloo lauki gosh,t first cook the simple meat curry according to your style or from my recipe that has been given in my previous post. Take all ingredients and prepare them.

   

Firstly, fry the lauki with a little oil on a medium flame for around 5 minutes. Take them out and keep them aside.e

             

Roast the meat well until oil comes on top of it; put potatoes along with ground black spice powder and stir to mix well.

Then put Lauki and further stir to combine,e and at this stage adjust salt and black spice powder; now pour hot and boiled water into the curry. 

Bring it to a boil, cover the lid, and allow it to cook until the vegetables are cooked. 

Remove the lid,d then reduce the heat to low and simmer lauki aloo gosht for around 10 minutes. 

Transfer to the serving dish, and lauki gosht is ready to serve

Aloo lauki gosht is normally served with bagara rice and raita.