Yields 2

The egg whites provide the lightness and the ladyfingers, the pineapple, and the coconut provide both the flavor and the texture in this wonderful dessert. Serve the soufflées with champagne by candlelight.

Mango Fool

2 ripe mangoes, peeled and flesh cut from the pits 2 tablespoons lime juice

¼ cup sugar

1 cup heavy cream

1 tablespoon confectioners' sugar

Crystallized ginger (optional)

Mint leaves (optional)

  1. Place the mangoes in a food processor with the lime juice and sugar. Puréee until smooth.
  2. In a large bowl beat the heavy cream with the confectioners' sugar until stiff.
  3. Thoroughly fold the mango purée into the heavy cream.
  4. Serve in goblets garnished with crystallized ginger or sprigs of mint, if desired.