Mango-Macadamia Soufflé

SOUFFLE
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
2 cups chopped peeled ripe mango
3/4 cup mango nectar
3 tbsp. cornstarch
1/8 tsp. salt
1/4 cup butter
2 large egg yolks
6 large egg whites
3 tbsp. chopped macadamia nuts

SAUCE:
3/4 cup sweetened condensed milk
1/2 cup fresh lime juice
2 tbsp. water

Position oven rack to lowest setting, and remove the middle rack. Preheat oven
to 425°.

To prepare the soufflés, lightly coat 8 (8-ounce) soufflé dishes with cooking
spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Place mango and nectar in a blender; process until smooth. Combine remaining
1/2 cup sugar, cornstarch, and salt in a medium saucepan over medium-high
heat, stirring with a whisk. Add mango mixture to pan; stir until blended.
Bring to a boil. Cook 1 minute or until mixture is thick and bubbly,
stirring constantly; remove from heat. Stir in butter. Transfer mixture to
a large bowl; cool to room temperature. Stir in egg yolks.
Place egg whites in a large mixing bowl; beat at high speed with a mixer until
stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites
into mango mixture; gently fold in the remaining egg whites. Gently spoon
mixture into prepared dishes; sprinkle tops evenly with macadamia nuts.
Sharply tap dishes 2 or 3 times on counter to level. Place dishes on baking
sheet; place baking sheet on the bottom rack of a 425° oven. Immediately
reduce temperature to 350° (do not remove soufflés from oven). Bake 30 minutes
or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, combine sweetened condensed milk, juice, and water, stirring
well with a whisk. Serve with soufflés.

8 servings