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Mango Soufflé 

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This recipe is a sure success. It is light and not too sweet. It goes well when served with ripe fresh mango slices. Use the Kent variety or the Indian Alphonso mangoes that are available in the Indian stores. 

3-6 Tablespoons Powdered Sugar
1 tin mango pulp
2 packets Plain Knox Gelatin
2 1/2 cups water
1 12 oz Extra Creamy Cool Whip or Whipped Cream
3 Egg whites beaten until stiff

Heat the 2 1/2 cups of water until it is  warm. Add the gelatin. Mix well until the gelatin is dissolved.  Add the sugar. Keep aside.  Let it cool completely. 

Place the cool whip in a glass or stainless steel bowl. Placer this bowl over ice. Add the Mango pulp. Mix the cooled gelatin mixture. Now fold in the egg whites until they are folded in well. 

Remove in a serving container. Let it set overnight. Serve with a few fresh mango slices. 

Makes 16 servings

How To Make Whipped Cream?

Start with a chilled stainless steel bowl which is dry. Use a pint of heavy whipping cream. Place the bowl over cubed ice and pour the whipping cream into the bowl. Hold the bowl steadily with a kitchen towel. Make sure you use a dry whisk or electric beater and beat well add 2 teaspoons of sugar while beating. Beat it until it reaches a stiff peak consistency. 

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