Mango & Ricotta Soufflé with Passion Fruit Sauce Recipe

Preheat the oven to 350°F (180°C). Grease four ramekins with butter and dust with sugar.

In a blender, puree the mangoes until smooth. Set aside.

In a mixing bowl, combine the ricotta cheese, egg yolks, sugar, and flour. Mix well.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the mango puree into the ricotta mixture.

Carefully fold in the beaten egg whites until well combined.

Divide the mixture equally among the prepared ramekins. Smooth the tops with a spatula.

Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have risen and are golden brown.

While the soufflés are baking, prepare the passion fruit sauce. In a small saucepan, combine the passion fruit juice, cornstarch, and lemon juice. Cook over medium heat until thickened.

Remove the soufflés from the oven and let them cool for a few minutes.

Dust the tops with powdered sugar and serve immediately with the passion fruit sauce.