By Stephen Bull
This is rather a tricky dish, but if you have the bottle for it, it’s worth a try. The tricky part is the unmoulding: you need to make sure that the soufflé mixture has cooked through otherwise the top half might fall off when you turn it out.
Preheat the oven to 400°F/205°C/Gas6. Butter and sugar very well 6 dariole moulds or large ramekins, rims included, and refrigerate.
Peel the mango (easiest with a swivel-bladed peeler) and remove the flesh from around the stone, avoiding the fibrous centre as much as possible.