A treat for mom

Homemade treats can show mothers they’re appreciated and adored.
Try this recipe for “Cold Mango Soufflés Topped with Toasted Coconut” from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli.
COLD MANGO SOUFFLÉS TOPPED WITH TOASTED COCONUT
4 small mangoes, peeled, pitted and chopped
2 Tbsp. water
1 Tbsp. powdered gelatin
2 egg yolks
½ cup superfine sugar
½ cup milk
1¼ cups heavy cream
Grated rind of one orange
Toasted flaked or coarsely shredded coconut, to decorate
Place a few pieces of mango in the base of each of four 2/3-cup ramekins. Wrap a creased collar of nonstick parchment paper around the outside of each dish, extending well above the rim. Secure with adhesive tape, then tie tightly with string.
Pour water into a small heatproof bowl and sprinkle gelatin over the surface. Leave for 5 minutes or until spongy. Place the bowl in a pan of hot water, stirring occasionally, until gelatin has dissolved.
Meanwhile, whisk egg yolks with superfine sugar and milk in another heatproof bowl. Place the bowl over a pan of simmering water and continue to whisk until the mixture is thick and frothy. Remove from the heat and continue whisking until the mixture cools. Whisk in liquid gelatin.
Puree remaining mango pieces in a food processor or blender, then fold the puree into the egg yolk mixture with the orange rind. Set mixture aside until starting to thicken.
Whip heavy cream to soft peaks. Reserve 4 tablespoons and fold the rest into the mango mixture. Spoon into ramekins until the mixture is 1 inch above the rim of each dish. Chill for 3 to 4 hours, or until set.
Carefully remove paper collars from soufflés. Spoon a little of the reserved cream on top of each soufflé and decorate with some toasted flaked or coarsely shredded coconut.