My niece and I tried this out together and it came out soooo well, I just had to put it up!
Ingredients:
1 can mango pulp(approximately 3 cups)
1/2 cup sugar
4 eggs yolks
6 egg whites
8 teaspoons gelatin
2 cups whipped cream(I used Cool Whip and it works very well)
Method:
1.In a mixing bowl,combine the egg yolks,mango pulp and sugar.
2.In a different dish,Whisk egg whites until stiff and keep it chilled.
3.Soak the gelatin in water.Then, add hot water until all the gelatin has dissolved.
4.Immediately add this gelatin solution to the mango pulp mixture,stirring continuously to avoid lumps.
5.Add the whipped cream and mix well.
6.Gently fold in the egg whites and once this is well folded,transfer to a serving dish and move to the refrigerator.It will take approximately 4-6 hours to set.
Serving suggestion: Scoop it out into margarita glasses and add a dollop of whipped cream on top!
Tips/Hints:
1.The only trick in this recipe is getting the egg whites right..It is the defining step in the souffle and gives it that lightness and foamy texture. Here are some steps you can follow that will guarantee perfect egg whites!
-Make sure there is absolutely no yolk or water in the egg whites.
-Chill the egg whites and the bowl it is beaten in.
-If you're whipping a lot of egg white,transfer the stiff egg white to the freezer as it gets done.
2.f you use ordinary cream and whip it up at home,you will need to add sugar accordingly.
3.These proportions make about 10-12 generous servings!If you want to make less,then just do the math,but make sure you have enough gelatin.If it turns out too hard,you can always leave it out until it softens!
