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Souffle reminds me of late-night dates with my husband when we first moved to San Francisco. There was a little restaurant in Chinatown called Souffle Cafe that served souffles that stayed open late night and we loved going there. It was a cozy little spot that had a tea room feeling and the souffle were perfection. We ended sharing our secret souffle spot with friends and have had many 11pm-souffles there. Sadly they closed down and I’ve been looking for a new late-night dessert place ever since. The craving hit me recently so I decided to work with what I had at home and made a mango lassi souffle! This mango lassi souffle is tangy, fruity, super light and airy, and just melts in your mouth!
I’ve had a couple can of mango puree (rus) sitting around my house and I really wanted to use them up so I’ve been making LOTS of mango lassis lately. I recommend using unsweetened mango puree, or homemade mango puree that’s been strained through a sieve so that it’s super smooth. You can totally replace the mango puree with any other fruit puree you’d like, so this recipe is super flexible.
Now, this is a dessert that needs to be consumed immediately out of the oven! The longer you wait, the more the high top of that souffle will fall. So be quick! I like to drizzle on more mango puree onto my souffle, but a scoop of ice cream also works really well!
If you decide to make this recipe be sure to tag me on social media at @milkandcardamom!
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Mango Lassi Souffle
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
Light and fluffy souffle made with mango puree and yogurt with a pinch of cardamom. Makes two 4 oz souffles.
Ingredients
- emperature
- 1 egg yolk
- 1 tbsp (20 g) mango puree
- 1/4 cup (60) vanilla yogurt
- pinch of salt
- pinch of ground cardamom
- 1 tbsp cake flour
- 1 egg white
- 1/8 tsp cream of tartar
- 1 1/2 tbsp (20 g) granulated sugar, plus more for dusting the ramekins
- powdered sugar (optional)
Instructions
- Preheat oven to 375°F/190C.
- Lightly brush the inside of each ramekin with a thin layer of butter. Pour about a tablespoon of sugar into the greased ramekin and move the ramekin around to get a thin layer of sugar on the inside. Pour the sugar in the other ramekin and repeat. Dump out any excess sugar and set aside.
- In a small bowl, whisk together egg yolk, mango puree, yogurt, salt and cardamom until smooth. Add cake flour and mix until well combined.
- In a separate bowl, add egg white and cream of tartar and whisk on high. When the whites are frothy, slowly add the granulated sugar into the mixture and whip until you have soft peaks.
- Add 1/3 of the whipped egg whites to the yogurt mixture and mix until well combined. Fold in the rest of the egg whites gently until there are now streaks in the batter. Spoon the batter into the ramekins and run your thumb along the edge of the ramekin to clean it up.
- Place the ramekins onto a baking sheet and bake for 15 – 16 minutes. Dust the tops with powdered sugar and enjoy with a drizzle of mango puree!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Fusion, Indian
