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Mango-Macadamia Soufflé

Howard L. Puckett
Yield 8 servings (serving size: 1 soufflé and about 2 1/2 tablespoons sauce)
Fragrant, ripe mangoes work best in this recipe. Check that the flesh yields to gentle pressure as a sign of ripeness.


  • Cooking spray
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 cups chopped peeled ripe mango (about 2 medium)
  • 3/4 cup mango nectar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • 2 large egg yolks
  • 6 large egg whites
  • 3 tablespoons chopped macadamia nuts
  • Sauce:
  • 3/4 cup fat-free sweetened condensed milk
  • 1/2 cup fresh lime juice (about 4 limes)
  • 2 tablespoons water

Nutrition Information

  • calories 304
  • caloriesfromfat 28 %
  • fat 9.5 g
  • satfat 3.7 g
  • monofat 4.8 g
  • polyfat 0.5 g
  • protein 6.7 g
  • carbohydrate 50.5 g
  • fiber 1.4 g
  • cholesterol 68 mg
  • iron 0.3 mg
  • sodium 162 mg
  • calcium 101 mg

How to Make It

  1. Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.

  2. To prepare the soufflés, lightly coat 8 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

  3. Place mango and nectar in a blender; process until smooth. Combine remaining 1/2 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Add mango mixture to pan; stir until blended. Bring to a boil. Cook 1 minute or until mixture is thick and bubbly, stirring constantly; remove from heat. Stir in butter. Transfer mixture to a large bowl; cool to room temperature. Stir in egg yolks.

  4. Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into mango mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes; sprinkle tops evenly with macadamia nuts. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce temperature to 350° (do not remove soufflés from oven). Bake 30 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

  5. To prepare sauce, combine sweetened condensed milk, juice, and water, stirring well with a whisk. Serve with soufflés.