Mango-Macadamia Soufflé

Ingredients

• 0.3 cup butter 
• 3 tablespoons cornstarch 
• 6 large egg whites 
• 2 large egg yolk 
• 0.5 cup juice of lime fresh ( 4 limes)
• 3 tablespoons macadamia nuts chopped
• 2 cups mangos ripe peeled chopped ( 2 medium)
• 0.8 cup apricot-mango nectar 
• 0.1 teaspoon salt 
• 0.5 cup sugar divided
• 0.8 cup condensed milk fat-free sweetened
• 2 tablespoons water 
• 8 servings frangelico 
• 8 servings frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• blender

Directions

1. Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 42
2. To prepare the souffls, lightly coat 8 (8-ounce) souffl dishes with cooking spray.
3. Sprinkle evenly with 2 tablespoons sugar. Set aside.
4. Place mango and nectar in a blender; process until smooth.
5. Combine remaining 1/2 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat, stirring with a whisk.
6. Add mango mixture to pan; stir until blended. Bring to a boil. Cook 1 minute or until mixture is thick and bubbly, stirring constantly; remove from heat. Stir in butter.
7. Transfer mixture to a large bowl; cool to room temperature. Stir in egg yolks.
8. Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into mango mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes; sprinkle tops evenly with macadamia nuts. Sharply tap dishes 2 or 3 times on counter to level.
9. Place dishes on baking sheet; place baking sheet on the bottom rack of a 425 oven. Immediately reduce temperature to 350 (do not remove souffls from oven).
10. Bake 30 minutes or until a wooden pick inserted in the side of souffl comes out clean.
11. To prepare sauce, combine sweetened condensed milk, juice, and water, stirring well with a whisk.
12. Serve with souffls.