40g softened butter, to grease dishes
40g caster sugar, to coat dishes
8 medium egg whites
80g caster sugar
1 very ripe mango, about 400g, peeled, stoned and finely diced
For the pastry cream:
70g caster sugar
1 vanilla pod, split lengthways
7 medium egg yolks
50g plain flour
For the passion fruit coulis:
30g caster sugar
juice of two oranges
2 passion fruit, halved
Butter 4 individual 10cm soufflé dishes and coat the insides with the sugar. To make the coulis, boil the sugar and orange juice until reduced by one third, pour into a bowl and let cool. Scrape the passion fruit seeds into the cold syrup and set aside.
For the pastry cream, put the milk and 40g sugar in a small pan, scrape in the seeds from the vanilla pods and bring slowly to the boil. Whisk the egg yolks and remaining sugar in a bowl to a ribbon consistency, then incorporate the flour. Pour the hot milk on to the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for 1 minute, then pour into a bowl, cover with cling-film, and cool slighty.
Preheat the over to 200oC/Gas 6 and put a baking sheet inside to heart. Beat the egg whites to a thick foam, then add the 80g sugar and continue to beat until the form soft peaks. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon, scattering in the mango as you go.
Divide the mixture between the soufflé dishes, to come level with the rim. Stand on the hot baking sheet and cook for 8 minutes. Serve the soufflés as soon as they come out of the oven on warm plates, with the coulis in a sauceboat. Invite guests to make a small well in the middle of their soufflés with a little spoon, and pour in a little of the coulis.