Cut the frittata into wedges, or into small squares to serve as tapas. It is equally good hot, warm or at room temperature, but not chilled.
40g (3 tbsp) softened butter, to grease dishes
80g (6½ tbsp) caster (superfine) sugar, plus 40g (3¼ tbsp) to coat dishes
8 medium egg whites
1 very ripe mango, about 400g (14oz), peeled, stoned and finely diced
350ml milk (1½ cups)
70g caster (superfine) sugar (heaped ⅓ cup)
1 vanilla pod, split lengthways
7 medium egg yolks
50g (6 tbsp) plain (all-purpose) flour
30g (2½ tbsp) caster (superfine) sugar
juice of 2 oranges
2 passion fruit, halved
Butter 4 individual 10 cm (4in) soufflé dishes and coat the insides with the sugar.
To make the coulis, boil the sugar and orange juice until reduced by one-third, pour into a bowl and let cool. Scrape the passion fruit seeds into the cold syrup; set aside.
For the pastry cream, put the milk and 40 g (3¼ tbsp) sugar in a small pan, scrape in the seeds from the vanilla pod and slowly bring to the boil. Whisk the egg yolks and remaining 30g (2½ tbsp) sugar in a bowl to a ribbon consistency, then incorporate the flour. Pour the hot milk on to the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for 1 minute, then pour into a bowl, cover with cling film (plastic wrap) and cool slightly.
Preheat the oven to 200ºC/400ºF/Gas 6 and put a baking sheet inside to heat. Beat the egg whites to a thick foam, then add the 80 g (6½ tbsp) sugar and continue to beat until they form soft peaks. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon, scattering in the diced mango as you go.
Divide the mixture between the soufflé dishes, to come level with the rim. Stand on the hot baking sheet and cook for 8 minutes. Serve the soufflés as soon as they come out of the oven on warm plates, with the coulis in a sauceboat. Invite guests to make a small well in the middle of their soufflé with a little spoon and pour in a little coulis.