Beach Spa Bed and Breakfast

Recipe

Mango Souffle: Breakfast-Brunch

Servings: 12

Prep time:45

Ingredients:

  • 3 Organic Egg whites

  • 4 tablespoons Sugar

  • 2 Ripe Mango peeled, pitted, and diced

  • 2 tablespoon Brand Marnier

  • 1 teaspoon Unsalted Butter

  • 2 tablespoons Filtered Water

Step 1:

Using the butter and 1 tablespoon of the granulated sugar, butter and sugar a 4 cup souffle mold.

Step 2:

Puree the mango flesh in a food processor or blender, makes two cups. Strain one cup of puree through a fine strainer set over a small bowl. Add Grand Marnier, grenadine, and water to the strained puree, mix and cover and refrigerate.

Step 3:

Beat the egg whites until stiff, then add the remaining 3 tablespoons of granulated sugar, and beat a few more seconds. Add about half of the beaten whites to the reserved cup of mango puree, and mix with a whisk. Then,working as quickly as you can, gently fold in the rest of the egg whites.

Step 4:

Fill the prepared mold with the souflle mixture. Place it in a 375 degree preheated oven for about 25 minutes, until it is puffed and golden on top.

Step 5:

Spoon souffle on top of various foods, our favorite is the crab cake with mango middle. See other recipe. Drizzle mango sauce over top and around plate. Enjoy.

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