Mango Soufflés with Coconut-Lime Crème Anglaise

Mango Soufflés with Coconut-Lime Crème Anglaise

Mango Soufflés with Coconut-Lime Crème Anglaise

Mango Soufflés with Coconut-Lime Crème Anglaise

Ingredients

  • Produce

    • 1 Lime (about 1/2, zest of
    • 3/4 lb Mango flesh, ripe
  • Refrigerated

    • 6 Egg
  • Canned Goods

    • 3/4 cup Coconut milk, canned unsweetened
  • Baking & Spices

    • 2 tbsp All-purpose flour
    • 5/8 cup Granulated sugar
    • 1 pinches Salt
    • 1 tbsp Superfine sugar
  • Dairy

    • 4 tbsp Butter, unsalted
    • 1/4 cup Heavy cream
    • 1 cup Milk
  • Beer, Wine & Liquor

    • 2 tbsp Rum

Found on

food52.com

food52.com

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Title:

Mango Soufflés with Coconut-Lime Crème Anglaise Recipe on Food52

Descrition:

My mom's birthday and Mother's day always fall within a day or so of each other, and for her visit this year I wanted to create a really special dessert to serve. She is a huge fan of soufflés, so I was already thinking along those lines when I saw the call for best mango dish. The rest as they say, is delicious history. The sweet soufflé base is the standard one I've used for years, I just dreamed up a mango purée to add. The coconut crème is a slight rif on a Martha Stewart recipe (she doesn't use lime.

Mango Soufflés with Coconut-Lime Crème Anglaise

  • Produce

    • 1 Lime (about 1/2, zest of
    • 3/4 lb Mango flesh, ripe
  • Refrigerated

    • 6 Egg
  • Canned Goods

    • 3/4 cup Coconut milk, canned unsweetened
  • Baking & Spices

    • 2 tbsp All-purpose flour
    • 5/8 cup Granulated sugar
    • 1 pinches Salt
    • 1 tbsp Superfine sugar
  • Dairy

    • 4 tbsp Butter, unsalted
    • 1/4 cup Heavy cream
    • 1 cup Milk
  • Beer, Wine & Liquor

    • 2 tbsp Rum

The first person this recipe

food52.com

food52.com

248 0

Found on food52.com

Food52

Mango Soufflés with Coconut-Lime Crème Anglaise Recipe on Food52

My mom's birthday and Mother's day always fall within a day or so of each other, and for her visit this year I wanted to create a really special dessert to serve. She is a huge fan of soufflés, so I was already thinking along those lines when I saw the call for best mango dish. The rest as they say, is delicious history. The sweet soufflé base is the standard one I've used for years, I just dreamed up a mango purée to add. The coconut crème is a slight rif on a Martha Stewart recipe (she doesn't use lime.