Mango & passion fruit souffles

Mango & passion fruit souffles

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(5 ratings)

Prep: 40 mins Cook: 35 mins - 40 mins

A challenge

Serves 8
With Gordon Ramsay's help you can wow your guests with this stunning dessert.

Nutrition and extra info


  • kcal311
  • fat14g
  • saturates7g
  • carbs43g
  • sugars39g
  • fibre3g
  • protein5g
  • salt0.2g
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  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100ml double cream
  • 140g caster sugar (separated into 100g and 40g portions)
  • 3 egg yolks
  • 1 tbsp plain flour
  • 1 tbsp cornflour
  • 1 large very ripe mango
  • 85g dried mango, chopped
  • 6 ripe (wrinkled) passion fruits
  • 1-2 tbsp crème de pêche or light rum
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 25g butter, softened to room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g grated dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 4 egg whites
  • squeeze lemon juice
  • icing sugar, to serve


  1. In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.

  2. Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.

  3. Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.

  4. Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.

  5. Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately – you may find it useful to use a fish slice to lift the hot dishes.

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Comments, questions and tips

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5th Jul, 2020
Would not recommend this recipe! 0 stars it’s really eggy and takes a lot of effort!
15th Mar, 2014
The best soufflé I have ever had :)
21st Jan, 2011
My partner is a fully-trained chef, and has been unable to get this recipe to work. There is a discrepancy in the cooking times given at different points of the recipe, and after 3 very careful attempts, we still have no souffle :-(
26th Dec, 2008
Good, like everiting from Gordon! Delicius and beautiful!!
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