Mango Hibiscus Brown Sugar Soufflé
Indulge in the tropical flavors of mango and hibiscus blended with the rich sweetness of brown sugar in this luscious soufflé. This airy dessert is a delightful combination of tangy and sweet, with a hint of floral notes, all wrapped in a fluffy, golden crust. Perfect for an impressive finish to any meal!
ingredients
- 2 ripe mangoes, peeled and diced
- 2 tablespoons dried hibiscus flowers
- 1 cup brown sugar
- 4 eggs, separated
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour
- Butter and brown sugar (for ramekins)
steps
- 1.
Preheat the oven to 375°F (190°C) and generously butter four 8-ounce ramekins, then coat them with brown sugar, tapping out any excess.
- 2.
In a small saucepan, combine diced mangoes, hibiscus flowers, and half of the brown sugar. Simmer over medium-low heat for 5 minutes, stirring occasionally. Allow the mixture to cool slightly before blending it into a smooth puree.
- 3.
In a mixing bowl, whisk together the egg yolks, remaining brown sugar, vanilla extract, and salt until creamy. Slowly pour in the mango-hibiscus puree, whisking continuously. Gradually add the flour, whisking until well combined.
- 4.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mango-hibiscus mixture, being careful not to deflate the fluffy texture.
- 5.
Divide the batter equally among the prepared ramekins, filling them about ¾ of the way. Smooth the tops with a spatula. Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, until puffed and golden.
- 6.
Serve immediately, as the soufflés will quickly deflate. Enjoy the divine combination of flavors and textures!
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