Mango With Vermicelli
May 2, 2012
Meat Corquettes
May 4, 2012


  • 1 cup mango puree
  • 6 eggs
  • 1 1/2 cup Castor sugar
  • 2 cups Cream
  • 1 tsp Gelatin
  • 1 Ripe mango


  • Beat the eggs and whisk well. Add castor sugar and cook until thick. Leave aside to cool.
  • Whisk the fresh cream with mango puree.
  • Dissolve a teaspoon of gelatin in water and add it to the egg mixture.
  • Stir the egg mixture with the cream mixture and pour it into moulds. Refrigerate the mixture for at least 3-4 hours.
  • Garnish with the slices of the ripe mango and cream. Serve the mango souffle immediately.

Enjoy the easy souffle kids recipe this mango season.

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