Mango and Strawberry Soufflé

1 Preheat the oven to medium temperature

Blend the fruits in a blender and heat over low heat with two tablespoons of grated coconut

Cook, stirring, until the mixture comes away from the bottom. Reserve

2 Beat the egg whites until they become frothy, add the remaining grated coconut and continue beating until stiff peaks form

Mix the soufflé mixture delicately into the sweet sauce

Grease the molds with butter

Distribute the mixture among them and bake for 20 minutes

Remove from the oven, dust with a little grated coconut, and serve still warm.