2 or 3 ripe mangoes
2 tablespoon of water
1 1/2 tablespoon of powder gelatin
2 eggs yolks
1/2 cup of sugar
1/2 cup of milk
1 1/2 cups of whipped cream
toasted coconut to garnish
Prepare 4 ramekins adding a strip of foil to extend the bowls for the soufflé. Secure it with tape.
Besides putting water in a small bowl and sprinkle gelatin powder placed in the microwave
1 minute to dissolve stir and set aside.
Grind the mango in a blender or processor. Set aside.
In a bowl beat the yolks with sugar and milk in double boiler place beating until mixture is thick and frothy.
heat and let cool .Add the liquid gelatin and beat well.
Whip the cream until soft peaks form. Save 4 tablespoonfuls and add the other to the mixture of mango.
Fill the ramekins, leaving the mixture 2 cm above the edge of ramekin.
Leave in the fridge for about two hours until firm.
Carefully remove the foil put some cream on each souflés. Sprinkle toasted shredded coconut over them.
I toasted coconut in the oven a few minutes is very fast.