Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 tbsp. butter
- 3 tbsp. flour
- 1 1/4 cups milk
- 3/4 cup mashed mango
- 3/4 cup sugar
- 3 egg yolks
- 6 egg whites
- powdered sugar
- whipped cream
- =
Directions
Melt butter and add flour to form a roux. Cook roux over low heat, stirring for about 3 minutes. Remove from heat and add milk which has been heated. Stir or whisk vigorously. Return to heat and simmer, stirring occasionally for about 10 minutes. Transfer sauce to a bowl and cover with a buttered round of wax paper. Add beaten egg yolks to the sauce and mix well. Add sugar to mashed mango and then to sauce mixture. Beat egg whites until stiff. Stir 1/4 into mango mixture. Fold in remaining egg whites gently. Spoon into a buttered 1 1/2 qt. souffle dish that has a 2 inch wax paper collar added to it. Bake at 400' for 15 minutes. Reduce heat to 375' and bake 20 minutes more. Sprinkle with sifted powdered sugar and serve with whipped cream.