Sunset over Mango Soufflé

Preheat your oven to 375°F (190°C). Generously butter individual soufflé ramekins and dust them with sugar, tapping out any excess.

In a saucepan over medium heat, melt butter and whisk in flour to form a roux, cooking for about 1 minute. Gradually whisk in warm milk until the mixture thickens into a smooth béchamel base.

Remove the béchamel from heat and stir in the egg yolks one at a time, followed by sugar and a smooth mango purée until the base is golden and well combined.

In a clean, dry bowl, beat the egg whites on high speed until stiff, glossy peaks form. Do not overbeat.

Gently fold one-third of the beaten egg whites into the mango base to lighten it, then carefully fold in the remaining whites in two additions, preserving as much volume as possible.

Spoon the soufflé mixture into the prepared ramekins, filling them to just below the rim. Run your thumb around the inside edge of each ramekin to create a shallow channel, which helps the soufflé rise evenly.

Place the ramekins on a baking sheet and bake in the preheated oven until the soufflés have risen above the rim and are golden on top with a slight wobble in the center.

Remove from the oven immediately and dust with powdered sugar. Serve at once alongside a dollop of lightly sweetened whipped cream.