Frozen Mango Soufflé

To make the mango puree: Peel the mangoes and cut the flesh from the pit. Place in a blender or food processor and puree. Press through a fine-meshed sieve. Set aside 1/2 cup for the soufflé; put the remaining puree in a squeeze bottle.

To make the soufflé: Cut 8 strips of parchment, 8 inches by 4 inches. Curve the strips inside eight 2-1/2-inch ring molds set on a baking sheet; if the top of the parchment sticks up very high above the molds, reinforce it with a strip of aluminum foil wrapped around the outside. In the deep bowl of an electric mixer, beat the eggs and sugar on high speed until they thicken and form a ribbon when dribbled on top of the mixture. Fold in the mango puree. In a separate bowl, beat the cream until firm peaks form. Gently fold a heaping spoonful of whipped cream into the mango mixture, then gently fold the mango mixture into the remaining whipped cream. Pipe into prepared molds, filling three-fourths of the way up, and freeze overnight.

To make the tuiles: Prepare a template for the cookies: Draw a right triangle, 4 inches tall by 10 inches long on the perpendicular edges, on a heavy piece of cardboard or stiff plastic. Cut out the triangle, making a stencil. In the large bowl of an electric mixer, beat the egg whites at high speed until soft peaks form. Slowly add the sugar, continuing to beat at high speed. Slow the speed to medium and beat in the flour in 3 additions. Pour in the butter in a slow stream and beat until incorporated. Cover the bowl with plastic wrap and chill the batter overnight.

When ready to bake, preheat the oven to 375 F. Line a baking sheet with parchment paper. Take the batter from the refrigerator and stir to soften slightly. Lay the stencil on the parchment paper and put a spoonful of batter into the stencil; smooth with the back of the spoon. Repeat to make 8 triangles (you will probably have to make them in two batches). Bake until golden, about 12 minutes. Remove and immediately curve around the outside of the same size ring molds used for the frozen soufflés, long straight edge down, overlapping at the pointed end. Let cool, remove from the molds, and store in a cool dry place. If the cookies become brittle before shaping, return them to the oven briefly to warm them again until they are flexible.

To make the raspberry puree: Reserve 32 of the most perfect raspberries. Place the remaining berries in a blender or food processor and puree; press through a fine-meshed sieve. Put the puree in a squeeze bottle.

To serve: Take the soufflés from the freezer. Unwrap the paper from the soufflés and place one on each chilled dessert plate, off-center. Slip a molded tuile over each soufflé. Garnish the plate with fresh mango strips and raspberries, and dot with mango, then raspberry purees. Optionally, put two chocolate sticks in the top of each soufflé.