Method

Soufflés
Make space in your freezer for 4 ramekins, as these will need to freeze overnight.

Using a hand blender or a food processor, blend the mango to a puree. Add the lemon juice and taste to check the acidity.

Prepare 4 ramekins by folding a piece of tin foil around the edge to form a collar that stands 5 cm above the rim. Secure with a piece of string or sticky tape.

Place the egg whites into the bowl of a mixer, ensuring that it is clean and grease-free and beat the egg whites until they reach the foamy stage.

Dissolve the sugar in the water over low heat; once dissolved increase the heat to bring to a boil. Do not stir the syrup once the sugar is dissolved. Using a sugar thermometer, boil the syrup to 120 ºC.

Restart the mixer on a low setting and beat the eggs to stiff peak;  slowly add the hot sugar syrup, being careful not to burn yourself and avoid pouring directly onto the beaters. Mix until the eggs become glossy and the mixture has cooled.

Whip the cream to soft peak stage and add the mango pulp. Fold in the meringue and combine gently. Spoon the mixture into the lined ramekins, (be aware that the mixture should sit about 2cm above the rim of the ramekin), and put in the freezer. Allow to freeze for at least 12 hours.

Coconut Sauce
Empty the coconut cream into a bowl and add the sugar. Stir to combine and then pour into a jug to serve.

To serve
Gently remove the lining by cutting the string and gently pulling the paper off. Serve the frozensoufflés in the ramekins, with the coconut sauce on the side.

Note:
This recipe is very easily halved, or doubled, depending on how many soufflés you need to make.