With the holiday season around the corner, this soufflé is the perfect dessert for parties since it’s easy, delicious, and you can prepare it ahead of time.
In addition to Indian and Mexican grocery stores, you can find canned mango pulp in regular supermarkets as well.
Mango Condensed Milk Souffle
14-ounce can mango pulp
3/4 can condensed milk
1 cup whipping cream, whipped to stiff peaks.
1 package unflavored gelatin, soaked in 2 tablespoon cold water for 5 minutes
1/2 cup half and half, or whole milk
1/2 cup toasted almonds or walnuts, chopped (optional)
1 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter, melted
Preheat the oven to 350 degrees.
Combine the graham cracker crumbs, sugar and butter.
Press into a 8″ x 8″ baking dish. Bake for 8- 10 minutes. Cool.
Heat the gelatin mixture in the microwave oven for 5-10 seconds till the gelatin has dissolved and the liquid is clear. Cool.
Mix together the mango pulp, condensed milk, milk and the dissolved gelatin. Stir the mixture till it is well blended.
Fold in the whipped cream.
Pour into crust and refrigerate to set.
Garnish with chopped nuts just before serving.
No crust option: Pour the soufflé mixture directly into the dish and refrigerate.