August 11, 2011

No Bake Mango Souffle

My mom is a Souffle expert. Her Souffle always turns out to be soft, fluffy, spongy and delicious.Well of course, mom's are always experts!! Here is her decadent mango souffle recipe that you will tend to make again and again. I love mango's and so does my daughter and husband hence this is one of the frequently made recipes at my place. Another thing I like about this recipe is that it is light and doesn't need heavy cream. This is also good for entertaining as it looks really stunning if served in martini glasses and garnished with fresh mangoes

8 - Eggs (Yolk and white separated)
2/3 Cup - Sugar (add more if desired)
3 Cup - Milk
3 Tbsp - Gelatin (Dissolve in 1/2 C water)
3 Tbsp - Custard Powder (Dissolve in 1/2 C Milk)
1.5 Cup - Sweetened Mango Pulp
1 - Mango, chopped
Whipped cream (optional)
Mint leaves (optional)

  • Mix the yolk of 8 eggs, 3 cups milk, sugar in a pan and cook.
  • When this mixture boils, turn the fire to low add the dissolved custard powder mix and keep stirring to avoid lumps.
  • Bring the heat back to medium and cook for another 5 minutes.
  • Remove from fire and add the dissolved gelatin.
  • Add the mango pulp.
  • Run the mixture through a sieve to avoid lumps and let it cool
  • In a separate bowl beat the egg whites until it really frothy and you get stiff peaks when you lift the whisk.
  • Carefully fold in the egg whites into the mango custard mixture
  • Pour the mixture into a 8*8 square glass pan or into individual dessert bowl or martini glasses. 
  • Place this in the fridge and let it set for at least 5-6 hrs.
  • Optional: Garnish with some more chopped mangoes, whipped cream or mint leaves


  1. Superb work Shema! Brought back fond memories of the mouth watering food u used to make in 'Chandy's kitchen'. Mia's cakes looks amazing. Looking forward to more pictures and recipes:)

  2. Chechi, here u are not using the egg whites right...

  3. Chithra - I am so sorry about missing that step. Thanks for brining it to my attention. I have updated the recipe.


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