INGREDIENTS
FOR THE RAMEKINS:
butter
sugar
FOR THE SOUFFLE:
1 medium ripe mango
1/4 cup sugar
1/2 teaspoon lemon juice
2 egg yolks
2 egg whites
DIRECTIONS
Preheat oven to 375 degrees. Butter the ramekins. Sprinkle the bottom and sides of molds with sugar; shake out excess. Peel and slice all the pulp into a mixing bowl. discard the pits. Puree the mango pulp in a food processor, then transfer to a mixing bowl. Whisk in the sugar and lemon juice. Next, add the egg yolks.
In a separate bowl add the egg whites. Whip the egg whites until they reach soft peaks. Gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy. Fold the egg whites into the mango mixture. Fill the ramekins with the soufflé mixture, and smooth the top with a spatula. Bake for 12 to 15 minutes, or until well risen.
Sprinkle the top with confectioner’s sugar and serve at once!
