Honey mustard soufflés with mango sauce

Total time: 55m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 267 Kcal, 7g Protein, 27g Carbohydrates, 14g Fat


  • Egg yolk mixture
  • 80 g butter
  • 80 g white flour
  • 4 dl milk
  • 2 tbsp honey mustard
  • 0.5 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 pinches salt
  • 4 fresh egg yolks
  • Soufflé mixture
  • 6 fresh egg white
  • 2 pinches salt
  • 80 g sugar
  • To bake
  • a little icing sugar
  • Mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tbsp lemon juice
  • 1 tbsp sugar
  • Mango sauce
  • 0.25 tsp cinnamon
  • a little turmeric
  • 1 mangoes, diced
  • 0.5 bunch peppermint, finely chopped
  • Utensils
  • 8 soufflé dishes (each holding approx. 150 ml), greased and sugared, chilled

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  • Preparation

    Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200°C.
  • Egg yolk mixture

    Heat the butter in a small pan. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat. Combine the milk, mustard, salt and vanilla, bring to the boil. Pour through a sieve into the flour, stir to form a paste which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth.
  • Soufflé mixture

    Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites turn glossy. Beat approx. 1/3 of the egg whites into the egg yolk mixture using a whisk, then carefully fold in the rest using a rubber spatula. Transfer to the prepared dishes. Place the dishes on the hot tray in the oven.
  • To bake

    Approx. 25 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse. Remove from the oven, dust with icing sugar and serve immediately.
  • Mustard seeds

    Dry-roast the mustard seeds in a frying pan until golden brown. Add the lemon juice and sugar, caramelize, leave to cool on a sheet of baking paper.
  • Mango sauce

    Mix the cinnamon, turmeric and caramelized mustard seeds, mix in the mango and mint. Serve the mango sauce with the soufflés.

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