Light and fluffy, this no-bake mango soufflé is a delightful dessert. It is so feathery light that as soon as you put it in your mouth, it almost immediately disappears.
Really! I am not joking. You have to try it. This recipe is super easy. The base for the soufflé is mango pulp and milk cream beaten with egg yolks. The fluffiness comes from perfectly beaten egg whites. I give my soufflé an Indian twist by adding some green cardamom powder. With pistachios and rose petals as garnishing, it looks like a royal dessert!
This is a no-bake soufflé recipe. I sometimes get asked if it is safe to egg whites raw. Well, for one, it totally is and two, in this recipe, the egg whites are beaten until they form stiff peaks, which actually kind of cooks them.
Also, unlike a no-bake mousse, I don’t use gelatine in the recipe. I beat the egg yolks with the mango pulp and milk cream which gives it a firm gelatinous base. You can also use chia seeds to get a gelatinous base.
Since we are currently in Angola, our mango season has reversed and we have fresh mangoes in January! What a blessing! I can enjoy them in India in May-June-July and in Dec-Jan-Feb here. It’s not like we have a short season of mango but there are so many ways to enjoy a mango that it feels short even when you have TWO mango seasons! 🙂 As the season starts, first comes the raw mango, which is great as a summer cooler and then comes the king of all fruits the ripe mango! While they are still new, they are great for mango shakes as they aren’t very sweet yet. In peak season, they are at their best — sweet, fleshy, and just so sinful. You can never stop at one mango.
While mango is a summer fruit, it produces heat in the body. In Ayurveda, mango is said to have a “hot taseer” which loosely will translate to property. An old Indian kitchen trick to correct that is to soak the mango in water for 6-8 hours before feasting on them. During summers, I remember, mummy would soak some 15-20 mangoes each day in a bucket full of water for us to enjoy after coming back from school and after dinner!
For last one month I’ve been enjoying them in all forms — just as is, in drinks, in desserts, and also in savoury dishes. I am also planning to freeze some mango pulp to enjoy some of these recipes in winters too. If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
No-Bake Mango soufflé recipe
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 2 cups fresh mango pulp
- ¼ cup castor sugar , more if you like it sweeter or if the mangoes are not naturally sweet enough
- 100 ml milk cream
- 1 tsp vanilla essence
- 2 egg whites
- 2 egg yolks
- 1 tsp green cardamom powder
for garnish
- 8-10 pistachios
- rose petals
Instructions
- In a bowl mix and whip together cream, vanilla essence and sugar.
- Add in mango pulp and cardamom powder and whip together again until well combined.
- Separate the eggs. Put the yolks in the mango mixture and whites in a separate bowl. Whip the egg whites until they form stiff peaks. Takes about 3-4 minutes.
- Whip the mango puree with egg yolks until well combined.
- Now fold in the mango puree mixture into the foamy egg white. Take care to just combine them with a spatula and not to whip them with the beater.
- That’s it! Pour into ramekins or any dish you want and set in fridge for about 6 hours or best overnight.
- To serve, add some chopped pistachios and/or rose petals. Enjoy them chilled.
Notes
- As an alternative to milk cream, use coconut cream. It will also add a tropical flavour to the soufflé.
- To have the perfectly beaten egg whites, make sure your blender and bowl are clean. The first time I was trying to beat egg whites, I used the beater straight after using it to make mango pulp and nothing happened to egg whites even after 10 mins.
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Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
Hello! I’ve just discovered your site while looking for spices to find out what ajwain is. We have just returned from a month looking after a Franco-Indian cultural centre for friends, in a painted haveli in Shekhawati, Rajasthan. Most of my (limited) Hindi vocabulary is related to food, and I know most of the spice names.
Ripe mangoes were just starting to appear in the market, and I made several times a mango fool. I had to adapt the BBC recipe containing cream, and substituted dahi which I strained to get rid of the whey and make it nice and thick. I also had to use lemons instead of limes which were not available. It was a great success and I was asked to make it several times in fairly quick succession.In fact, I think it is almost nicer with dahi, as it is lighter but still very creamy.
Thanks for your interesting site – I’ll come back to visit!
All the best , Patsy
Hey Patsy!
Thank you for visiting and sharing your thoughts here. A Franco-Indian cultural centre in a Shekhawat haveli! wow.. How was your month in Rajasthan? Did you enjoy our food? It can be a bit spicy at times but Rajasthani cuisine is one of the most diverse Indian cuisines.
I use dahi as a substitute for cream a lot of times.. and hung curd (same as strained) makes for great cheese cake and cheese dips too!
Hope you had a great stay!
love,
ashima
Is it safe to eat raw egg white? Have you used organic egg?
Hello Sunaina,
sorry for the late response. Yes it is safe to eat raw egg white. When you beat it very well such that it forms peaks, it gets cooked. The same technique is used is meringue recipe too and other desserts as well.
I try to use as much organic as possible, though in this particular recipe, the day I made them, I didn’t find organic eggs so these are simple free range eggs.
love,
ashima
Hi
Would whipping cream be same as milk cream?
Hi Shivani,
Whipping cream would work well too in the recipe 🙂 Enjoy mangoes and the delicious Mango soufflé! I am going to make it soon too! 🙂
In your mango souffle recipe u have used raw white n yolk of egg,wouldn’t it have an eggy smell n taste cause of using raw yolk ? N what can I substitute instead of egg?
Hello Sumathi,
I used to make this recipe before we turned vegan. It was quite a favorite in our home during mango season! The eggs don’t stay raw when they are beaten very well. The mango flavor is too intense that it masks the egg taste but that is for if you eat eggs. If you don’t eat eggs at all, then you might taste them.
You can use agar-agar (or vegetarian gelatin) for setting the soufflé. I also use chia seeds for setting pudding. You can try tis mango and chia seeds pudding recipe too if you are looking for a veg mango pudding.
Hope this helps