Mango Soufflé with Salted Yoghurt Lime Sorbet and Passionfruit Rum Syrup

This delicious fruit soufflé is simply paradise on a plate. The tropical blend of mango, citrus and passionfruit are balanced by Queen rum flavours, topped off with the tanginess of yoghurt and lime sorbet.


1 hour 10 minutes, plus draining overnight


20 minutes


1 to order

Mango Soufflé Base

  • Makes: 12 portions
  • Softened butter, for greasing
    Caster sugar, for dusting
    960g chopped mango
    120g caster sugar
    120g lime juice
    36g corn flour

Soufflé Meringue

Salted Yoghurt and Lime Sorbet

Makes: 1L/ 12 serves
1L Greek yoghurt
560mL sugar syrup
Finely grated zest of 2 limes
1 tsp sea salt
60mL lime juice

Passionfruit Rum Syrup

500g caster sugar
340g passionfruit pulp
2 tsp Queen Pro Natural Rum Flavour

To Serve

Icing sugar, to dust

  1. For salted yoghurt and lime sorbet, line a large sieve with muslin or a clean Chux. Place over a large bowl. Spoon the yoghurt into lined sieve. Place in the fridge overnight to drain. Combine 500g drained yoghurt, sugar syrup, lime zest and salt in a blender and blend until smooth. Churn mixture in an ice-cream machine, adding the lime juice in the last 10 minutes. Transfer mixture to a container and freeze until ready to serve.
  2. For passionfruit-rum sauce, cook sugar in a large saucepan over medium-high, swirling the pan occasionally, for 5-6 minutes until a dark caramel forms. Reduce heat to low, add the passionfruit pulp and rum extract and cook, stirring, for 1-2 minutes until smooth. Refrigerate until ready to serve.
  3. Preheat oven to 200C. Grease 250ml soufflé ramekins with butter and dust with caster sugar. Refrigerate to chill. For soufflé base, process mango, sugar, juice, flour and vanilla in a food processor until smooth. Transfer mixture to a large saucepan over medium-high and cook, stirring, for 3-4 minutes until thickened. Divide into 80g portions. Refrigerate until ready to assemble.
  4. To assemble, warm soufflé base in bowl over a pan of simmering water. Whisk egg whites and a pinch of cream of tartar in an electric mixer until soft peaks form. Gradually add the sugar and whisk until firm peaks form. Whisk in one-third meringue into mango mixture, then fold in the remaining meringue until just combined. Level top with a knife, then run your finger just around tops of rims to remove excess soufflé mixture. Bake for 12-14 minutes until puffed. Serve with sorbet and passionfruit caramel.