Mad with MANGOES

This is the pic I took at Victoria Market last week… Yeapie, mango is coming to season!!!

Mango is surely on my top list of favorite tropical fruit. Its sweetness and flavour is just awesome. I love eating it fresh and of course in different desserts and drinks. If the mango is a bit sour, use it to make a smoothie. This makes a heavenly drink for hot summer days. And not to forget mango lassi… Yum yum!

Last week, I went banana over mangoes, buying quite a lot of them. So to use them up, I decided to make this cold mango soufflé, which turns out quite nice. It has a smooth, light and fluffy texture. Hmmm, how to describe it? Just imagine the cross-over between ice-cream and pudding – if you know what I mean. Most importantly, it is a “lite” dessert (the fat content is virtually zero). Feeling almost guilt-free when you eat them. And it still tastes nice!!! Since the soufflé is already sweet, I serve it with some yoghurt. (Well, the yoghurt is full-fat version. I won´t eat low-fat yoghurt! :P ).

Mango Soufflé

The original recipe used 400g can mango in syrup. I substituted this with two small fresh ripe mangoes. Feel free to use the canned one if you have to. However, nothing beats fresh fruits!

Adapted from recipe in Australian Table Magazine November Issue 2004


2 tablespoons of custard powder

¼ cup(55 gram) of castor sugar – adjust depending on the sweetness of your mangoes

375g can light evaporated milk

3 teaspoons gelatine

¼ cup (60ml) of boiling water

2 egg whites

2-3 medium sized mangoes – puree flesh


  1. Stir custard powder, 1 tablespoon of sugar and ½ cup of milk in s small saucepan until smooth. Stir in the remaining milk. Slowly bring to the boil, then, simmer for three mins. Transfer for a large bowl and set aside.
  2. In a small jug, vigorously whisk gelatine into boiling water until dissolved. Mix into custard.
  3. Mix mango puree into custard mixture
  4. Whisk eggwhites in a bowl until soft peak forms. Add remaining sugar, beating until thick and glossy. Fold into custard mixture.
  5. Spoon mixture into 6×1/2 cup soufflé dishes. Chill for 3 hours or overnight. Serve with yoghurt if desired.

Tips on how to choose FRESH MANGOES

Select firm, plump fruit with sweet fragrance. The flesh should give slight at the stem when pressed. Avoid ones with soft spots. Firm mangoes can be ripened at room temperature, then, store in the fridge for up to 3 days. Remember to wrap them in plastic bag.

5 Responses to Mad with MANGOES

  1. diddy says:

    yummy! I love mangoes! Unfortunately I don’t think it’s in season much anymore over here. Must wait for next year, i guess

  2. Precious Moments says:

    Souffles!!! Now I must really search for ramskin dishes. In Singapore, it is sooooooo expensive. Really regretted not picking those up last year while in Perth. Too fussy about the colour then.

  3. SteamyKitchen says:

    No kidding – its that easy???? Maybe I can even make a decent mango souffle.

  4. Anonymous says:

    Hi Anh, . Thanks.

  5. Anonymous says:

    umm… is this mango mousse? Coz my idea of souffle is a baked desert.

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