1000 g Mango Puree
110g cold water
600g fresh egg whites
Bring puree and sugar to a boil: In small bowl combine cornstarch with cold water using a hand whisk
Pour slowly onto boiling mixture while whisking and cook for 1 minute. Pour into a container and cover with cling film so touching mixture and allow to cool to room temperature.
When cooled whisk egg whites on medium speed until stiff and then add sugar mix for 1 minute and remove. With a hand whisk smooth out the mango base and fold in 1/3 of this meringue mixture. Whisk until the mixture is smooth slowly fold in the rest gently so not to lose all the air.
Pipe or spoon into ramekins or dishes brushed with soft butter and then filled with sugar and poured onto to create a surface for the soufflé to rise: Bake at 190C in oven for 5-8 minutes
When cooked soufflé should be nice and high and soft in the middle: Dust with icing sugar and serve with ice cream