Sweet, mangoes are a sign that summer has truly begun and Brad Jolly has whisked up a foolproof soufflé, a favourite on Alchemy’s dessert menu while the fruit is at its best.


Makes 6

Mango puree

  • 500g mango flesh
  • 1 tspn cornflour
  • 12ml water
  • 31g sugar


  • 3 egg whites
  • 5 tblspns sugar

Mango compote

  • 4 tblspns mango, finely diced
  • 3-4 dried chilli flakes
  • 1 tblspn honey
  • Splash sherry

To grease mould

  • 20g almond meal
  • 25g butter, melted


To make mango puree:

Blend mangoes to puree and cook over medium heat until reduced by half to 250ml. Dissolve sugar and water in a pan and heat to 116ºC and then add to 250ml of puree. Dissolve cornflour in a little water, add to mango puree and cook for 2 to 3 minutes. Be careful as the mango mixture will spit. If this happens turn down the temperature. Allow the mixture to cool before adding to soufflé.

To make mango compote:

Sauté mango with chilli, honey and sherry, set aside and allow to cool. To make soufflé: Whisk up egg whites in an electric mixture and slowly add 5 tblspns sugar until peaks form and are starting to droop. This should take 2 to 3 minutes. Gently fold in 4 tblspns of the mango puree to the egg whites and taste to see if you need more – taste can vary on ripeness and variety of mango. 

To bake:

Scoop soufflé mixture into moulds that have been greased with butter and floured with almond meal until half full. Add a little compote then fill the moulds with soufflé mix, smooth over and clean mould and rim. Bake at 180ºC for 6-8 minutes in a fan forced oven.

To serve:

Sprinkle with icing sugar and serve with double cream or ice cream.