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Eggless Mango soufflé | Indian style Mango soufflé | quick mango soufflé |

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Tarla Dalal

08 May, 2017

Eggless Mango soufflé | Indian style Mango soufflé | quick mango soufflé |

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એગલેસ કેરી સોફલે | ભારતીય સ્ટાઈલ મેંગો સોફલે | ઝડપી કેરી સૂફલે | - ગુજરાતી માં વાંચો (Mango Souffle, Eggless Mango Souffle in Gujarati)

Table of Content

About Mango Souffle, Eggless Mango Souffle

Ingredients

Methods

How to make Mango Souffle

Nutrient values

Eggless Mango soufflé | Indian style Mango soufflé | quick mango soufflé |

Eggless Mango Soufflé is a light, creamy, and airy Indian-style dessert that brings together the tropical sweetness of ripe mangoes and the silky smoothness of whipped cream — all without using eggs. This quick mango soufflé is a perfect summer treat, especially when mangoes are in season, and can be made effortlessly at home. The use of vegetarian gelatin (veg gelatin powder) gives the dessert its signature soft and fluffy texture, similar to a traditional French soufflé, but with an Indian twist. Each spoonful feels luxurious yet refreshing, making it a delightful choice for parties, festivals, or family dinners.

To prepare this Indian-style mango soufflé, start by beating 1 cup of unbeaten whipped cream with 2 teaspoons of icing sugar until thick and fluffy. Separately, beat the mango pulp for about a minute to make it smooth and aerated. The mango pulp forms the heart of the dessert, lending natural sweetness, rich flavor, and a vibrant golden color. Next, mix the veg gelatin with hot water, blend it into the mango pulp, and beat again to ensure even distribution. This gelatin mixture helps the soufflé set while maintaining its light, mousse-like consistency.

Once the mango base is ready, gently fold in the whipped cream using a spatula to retain the airiness. The key is not to overmix, as that could deflate the mixture. The result is a velvety mango-cream blend that’s smooth, glossy, and full of tropical aroma. Pour this mixture into individual glasses or bowls, refrigerate for a couple of hours, and allow it to set into a perfectly chilled, soft soufflé. Before serving, garnish with fresh mango cubes for added freshness, flavor, and a touch of elegance.

This Eggless Mango Soufflé is not only delicious but also quick and fuss-free to prepare, requiring no baking or complicated techniques. It’s an excellent dessert for those who prefer eggless recipes yet enjoy the luxurious texture of French desserts. The mangoes contribute a natural sweetness and smooth consistency, while the cream and gelatinprovide body and lift. The icing sugar balances the flavors, creating a perfect harmony of sweetness and lightness. Served cold, it makes for a cooling, melt-in-the-mouth dessert that is both indulgent and refreshing.

From a nutritional standpoint, this mango soufflé provides vitamin A and antioxidants from mangoes, along with calcium and protein from the whipped cream. While it’s a dessert and should be enjoyed in moderation, it’s still lighter and less fatty than many traditional sweets or puddings. By using low-fat cream or coconut cream and limiting sugar, this treat can even be made slightly healthier without compromising taste. The gelatin-based texture keeps it soft yet firm, offering a beautifully balanced dessert experience.

In conclusion, the Eggless Mango Soufflé is a fusion of elegance and simplicity, combining French sophistication with Indian flavors. It’s visually stunning, silky in texture, and bursting with the essence of mango. Whether served after a festive meal or as a summer special, it’s guaranteed to impress guests with its vibrant color, smooth finish, and delightful taste. This dessert proves that eggless sweets can be just as luxurious and satisfying, making the quick mango soufflé a must-try for anyone who loves mangoes and light, heavenly desserts.

Ingredients

for Eggless Mango soufflé

1 1/2 cups mango pulp

1 cup unbeaten whipped cream

2 tsp icing sugar

1 1/2 tbsp veg gelatin powder

For The Garnish

few mango cubes

Method

for Eggless Mango soufflé

Combine the whipped cream and icing sugar in a deep bowl and beat till thick using an electric beater. Keep aside.
Put the mango pulp in a deep bowl and beat it using an electric beater for 1 minute.
Combine the gelatin powder and 4 tbsp of hot water in a bowl and mix well and add it to the mango pulp and beat it with an electric beater for 1 minute.
Add the beaten whipped cream and fold gently using a spatula.
Pour equal quantities of the mixture into 10 individual glasses or bowls and refrigerate for 2 hours or till the souffle sets.
Serve chilled garnished with mango pieces.

Mango Souffle, Eggless Mango Souffle recipe with step by step photos

How to make Mango Souffle

1. To make the Mango Souffle, Eggless Mango Souffle, Combine the 1 cup unbeaten whipped cream and 2 tsp icing sugar in a deep bowl and beat till thick using an electric beater. Keep aside
2. Put the 1 1/2 cups mango pulp in a deep bowl and beat it using an electric beater for 1 minute.
3. Combine the 1 1/2 tbsp veg gelatin powder and 4 tbsp of hot water in a bowl and mix well.
4. Add it to the mango pulp and beat it with an electric beater for 1 minute.
5. Add the beaten whipped cream and fold gently using a spatula.
6. Pour equal quantities of the mixture into 10 individual glasses or bowls and refrigerate for 2 hours or till the souffle sets.
7. Garnished with few mango cubes.
8. Serve Mango Souffle, Eggless Mango Souffle chilled.