Beach Spa Bed and Breakfast
Mango Souffle: Breakfast-Brunch
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
Using the butter and 1 tablespoon of the granulated sugar, butter and sugar a 4 cup souffle mold.
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.
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.
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.
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.