Preheat an oven to 375 degrees Fahrenheit. Prepare your skillet by brushing the room temp butter all over the inside surface and sides of the pan. Then, coat with sugar. Move the pan in a circle motion to cover the butter surface with sugar. Set aside for souffle batter.

In a small pot, combine mango puree and flour. Whisk until there are no lumps. Then turn heat on to medium. Whisking constantly, cook mixture until entire mixture is boiling. Remove from heat. Whisk in egg yolks and crème fraiche to combine. Transfer mango base into a larger bowl.

Make your cold meringue by placing egg whites into bowl of electric mixer with the whisk attachment. Add in crème of tartar and salt. Whisk on medium speed until frothy. Slowly rain in sugar. Whisk on medium high speed until meringue is at medium soft peak.

Do not over whip meringue or your souffle will be flat.  

Fold your meringue into your mango basein 2 increments. Immediately place all souffle batter in the buttered sugared skillet and bake for 15-17 minutes.

Souffle should be firm but still a little jiggly in the center. Remove from oven. Dust with powdered sugar. Serve immediately with diced fresh mango and whipped cream.

*This is best enjoyed hot right out of the oven. Do not over whip the whites. Do not over cook souffle, it will come out flat.