Mango soufflé with coconut and lime sauce

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Makes about 6–8 portions

Mango soufflé

½ mango, chop up the flesh into small pieces
140 g quark
4 egg yolks
½ lime, grated zest
2 egg whites
40 g sugar
½ tsp baking powder
Peel the mango and chop up the flesh into small pieces. Mix the quark, egg yolks and grated lime zest together. Whisk the egg whites and sugar together until stiff, then fold into the quark mixture with the pieces of mango. Put the mixture into the dishes. Do not grease the dishes so that the soufflé can rise well.

Coconut and lime sauce

50 g sugar
2 dl coconut milk
2½ dl cream
2 eggs
3 limes, juice and grated zest
Blend the sugar, coconut milk, cream and eggs well with a blender. Stir in the juice and grated lime zest. Turn the mixture into a porcelain dish and cover with cling film. Put the porcelain dish into the cold cooking space at level 1. Steam.
Steaming 89°C for 30 Mins
After 5 minutes, put the dishes with the soufflés into the cooking space at level 3 together with the coconut and lime sauce. Continue to steam everything for another 25 minutes. Do not open the steam cooker door for the next 25 minutes while steaming otherwise the soufflés will collapse.
¼ mango, For garnishing
Serve while still warm.
  • Wire shelf
  • Porcelain dish ⅓ GN, depth 65 mm
  • Heatproof dishes
Quantity Ingredient
¾ mango
2 egg whites
2 eggs
2 dl coconut milk
90 g sugar
2½ dl cream
3 limes
½ lime
4 egg yolks
140 g quark
½ tsp baking powder

Customer reviews (1)

  • Antonia W.

    Customer review inGerman

    Mangosouffle

    May 2, 2018

    super tolles Rezept - schmeckt genial

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