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Mango-rum Sauce

  • Yield: About 2 cups


  • 1 pound frozen mango
  • 1 tablespoon minced fresh ginger
  • 3/4 cup water
  • 1/2 cup sugar
  • 3 tablespoons white rum


  • In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.)