Chocolate souffle with mango sauce

Chocolate souffle with mango sauce

Serves 4

2.5 points/serving

low fat cooking spray

3 tbsp cocoa powder, sifted

40g caster sugar

4 medium egg whites

400g can mango chunks in juice

icing sugar, to dust

Preheat oven to 190*c.  Spray 4 ramekin dishes with low fat cooking spray.

Place cocoa, half the sugar and 4 tbsp water in a saucepan and heat, stirring, until combined.  Whisk the egg whites until stiff and then gradually whisk in the rest of the sugar.  Gently fold this into the chocolate  mixture.

Spoon into ramekin dishes being careful not to knock out any air, and put them straight into the oven for 12 minutes, or until risen but slightly wobbly when touched.

Meanwhile, make the mango sauce by pureeing the canned mango chunks and their juice until smooth.  Spoon around the edge of 4 serving plates and when the souffles are ready, put them in the middle of the plate, dust with icing sugar and serve immediately.