Mango Soufflé

Custard

Mix the raspberry puree with cornstarch and cook over low heat, stirring constantly, until the cornstarch dissolves

Let it simmer for 5 minutes and remove from heat

Add the orange liqueur and mix

Await cooling

Mango Puree

Preheat oven to high temperature

Wash the mangoes and cut off the top of each one, like a lid

Discard

With a small spoon or pastry brush, remove the pit from the mangoes, taking care to maintain their original shape

Brush the interior with half of the lemon juice

Discard the seeds

Pulse well the pulp, mix with the remaining lemon juice and reserve

In a pan, melt the butter over high heat

Add the flour and mix for 1 minute

Add the mango pulp, cornstarch, mango puree, and heavy cream

Cook, stirring, for 10 minutes or until it starts to thicken

Remove from heat and cover with plastic wrap

Await cooling

Preheat oven to medium temperature

In a mixer, whip the egg whites until stiff peaks form

Add them to the mango puree reserve and mix delicately

Pour the cream into the hollowed-out mangoes and bake for 15 minutes or until the soufflé rises and lightly browns

Remove from oven and dust with confectioner's sugar

Distribute the raspberry custard on individual plates and top with the soufflé, serving immediately.