Food Monday ~ Mango Soufflé A la Ramana

On Friday Morning I playfully reproduced a photo of a ‘Loose’ Mango.  I am a little devious at times you know! 👿  It was in fact a tease for two reasons: a reminder of the Bloggers Consortium at 5pm that day, and a trap to see how well ‘yer man‘ can cook!  He fell for it hook line and sinker with the following comment:

Loose, tight, soft, hard, raw, ripe, dried, pickled or whatever, in whatever form, give me mangoes.

Naturally, I couldn’t let that one pass so I demanded he put his money where his mouth was, and share a recipe for Mangoes.  I reproduce the email in full, because it is sure to introduce discussion, I know I had to avail of ‘Google Images’ for one of the fruits mentioned.

This is the best that I could come up with using ripe mangoes. You can call it a Mango soufflé.  A la Ramana if you insist!  You can use any pulpy fruit in season for this sweet dish. Guavas, Sapotas and Custard Apples, particularly come out well.  You can add powdered cardamom to give it a tangy flavour.

I have eaten Guavas, tasted Custard Apples once, but never heard of Sapotas.  So without further ado I give you…

Mango Soufflé A la Ramana

You will require:
½ cup mango – sliced
½ cup mango –  blended in a blender
sugar to taste
3 eggs – (I prefer free range)
2 tsp gelatin – soak for some time in a little water.
¾ cup cream

What to do:

Separate the egg whites and yolks
Add the puree and separated yolk to the sugar, whisk and cook over a pan of boiling water till the sugar completely gets absorbed.
To some hot water, add the gelatin and add it to the yolk puree mix and let it cool
Whip the cream and add it to the mixture and place the sliced mango into it
Whip the egg whites and mix it with the above mixture
Freeze for a couple of hours.

When serving, decorate with cream lines and sultanas/ sliced almonds.  (If I have some fresh mint leaves, I just place a few on top as well. Mint leaves assist in digesting the meal which would have preceded this!)


Thank you Ramana.  Alas, I will be unable to try it because of the cream, but I am sure the many followers of this spot will indulge and enjoy.

Ramana, not satisfied with providing one recipe, he pestered requested his sister Padmini, an Editor/Co-author for some prize/award winning cookery books to sent three recipes for raw mango using dishes that are very popular with South Indians during the mango season, which is during their summer months of April to June.  So watch this space; there will be more mango recipes in the future.

NOTE: For any pregnant ladies out there, the egg whites are uncooked.  I never know whether it is the egg yolk or the whites that you have to watch out for!

59 thoughts on “Food Monday ~ Mango Soufflé A la Ramana

  1. Rumuuser

    Magpie, I became a vegetarian for aesthetic reasons. Does that make sense to you? It is difficult to explain even to my father, who till today is a non vegetarian and enjoys even what is normally taboo for us – beef. His grand son indulges him and even I cook for him. But I am somehow put off by the thought. Mind you, I was a non vegetarian till eleven years ago. I too used to eat beef etc. In fact, black pudding, haggis name it I have had my share and when in the East, snake meat, birds’ nest and what else have you. But, not for religious reasons, or through the shrill propaganda of recent coverts, I am happy being a vegetarian, I repeat, for aesthetic reasons.

  2. bikehikebabe

    Padmini, I knew you were a poet! Thank you.
    Sorry, my love message was interrupted by rummuser telling about eating black pudding, haggis, snake meat & bird’s nest. lol

  3. Grannymar Post author

    Padmini – That poem is amazing, what a talent you have.

    BHB – Ramana was playing the typical BIG brother with his birds’ nests et al. I have eaten Haggis and have black pudding in the fridge at the moment. You won’t find any snake or birds’ nests in there though.

  4. bikehikebabe

    I’m going to throw-up right now. You have black pudding in the frig? That’s made with blood—eeek. And I declined the Haggis at a Scottish (Country Dance) party.

  5. Grannymar Post author

    BHB – Black pudding is made from pigs’ blood. My paternal grandmother kept a few pigs, hens and geese. The killing of the pig was a busy time. My father often told us of how his mother made the puddings… not a story to be told at mealtimes, mind you that never stopped him!

  6. Magpie11

    An evocative poem…bringing all sorts of images to mind….. and memories of sounds and people and places associated with them and emotions.

    I have never tried Black pudding…and there are arguments as to how it should be cooked…mind you they even have international competitions for it!

    There was a time when many people kept the house pig…… my cousin’s husband had the curing tray from his family hung in the outside shed…he swore that there would come a time when it would be needed again. Mind you he’s the one who dug out a nuclear shelter under his house without planning permission and let fly with his 12 bore when the inspectors came around.

    As for haggis…well it was quite a toothsome morsel when I had some. I recently heard that the English invented it and not the Scots!

  7. Grannymar Post author

    Magpie – I heard of those Black pudding competitions. I suppose my grandmother fried over the fire. I tasted the haggis only once, for the experience! No desire to try it again.

  8. mybeautfulthings

    Well, I have come very late to the table but have just spent a happy half hour reading many, many comments and learning all sorts of fascinating information! Thank you to you all! 🙂

  9. Grannymar Post author

    My ‘Food Monday’ series went on for a good few years and the best part for me were the comments that included variations or indeed other suggestions form the ‘food’ of the day. I did have a major problem with the blog at one time and in moving to a an up to date theme, unfortunately at that time some of the comments were lost.


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