Ingredients

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Method

1. Prepare the ramekin. Brush ramekin with butter from the bottom of the ramekin all the way to the rim, moving upwards.
2. Cover ramekin with sugar and set aside.
3. Slightly whisk the egg whites.
4. Heat the honey to 180° celcius, reaching soft ball stage.
5. Pour honey into the whisked egg whites to create italian meringue.
6. Fold cornflour into the meringue.
7. Fold the meringue into the mango puree.
8. Pour in the soufflé mixture into the ramekin.
   a. Using an offset spatula, remove any excess mixture from the top of the ramekin, flattening it.
9. Bake for 8 - 10 minutes at 170 - 180 °C.
10. Sprinkle with icing sugar (optional).

Make sure you serve the soufflé immediately! Or else, it would deflate quite drastically and you wouldn't be able to get the full experience of soufflé!