FROSTY TREATS By Christy Rost   Remember how much fun it was waiting for the ice cream truck to make its rounds on summer days?  With coins in hand, I used to play in the yard with my sisters while listening for the bells the driver jingled to let us know he was approaching our street.  His truck held a treasure trove of frosty treats – popsicles, chocolate-covered Eskimo Pies®, Drum Sticks®, orange sherbet Push Ups®, and soft-serve ice cream, swirled into cones with a perfect little curl on the top of each one. The ice cream truck doesn’t come down our street anymore, and I have to admit, as an adult, I find them more of a nuisance than a magical summer treat.  Nevertheless, I still love something frosty and sweet on a hot summer day.  I just don’t like having to run down the street after a truck to get it! My recipe for Frozen Mango Soufflé is a grown-up treat that tickles the taste buds with the sweetness of fresh mango and the richness of meringue.  It’s easy to whip up and have on hand for summer gatherings, or to enjoy all by yourself during midnight raids on the freezer. Instead of raw egg whites, this frozen soufflé gets its meringue base from dried egg whites powder, which is available in specialty supermarkets or craft and party supply stores such as Michael’s® and Party City®.  Look for it in the cake decorating aisle. The next time you get a craving for something frosty and sweet, open your freezer and enjoy the fresh fruit flavor of a frozen soufflé.  It’s just as delicious as the frozen treats you enjoyed as a child, and you won’t have to sprint for it! Frozen Mango Soufflé  Ingredients:   1 large mango, peeled, seeded, and cubed 2 tablespoons mango nectar (I use Looza® brand) 1 teaspoon freshly-squeezed lime juice ½ cup cold water 1 envelope unflavored gelatin 1 cup water, divided use ¾ cup sugar 1/3 cup dried egg white powder 1 teaspoon vanilla 2 cups heavy cream, whipped to form soft peaks Sliced mango, for garnish To make a collar for a 2-quart soufflé dish, fit a piece of aluminum foil around the dish and add 2 inches.  Fold it in half lengthwise and spray one side with nonstick cooking spray.   Fit the foil around the top of the dish, overlapping the ends, and secure it with tape and a rubber band.  Spray the inside of the soufflé dish with cooking spray and set aside. In a mini-food processor, combine the mango, mango nectar, and lime juice.  Process until the mixture is smooth.  Pour ½ cup cold water into a medium saucepan, sprinkle the gelatin onto the water, and set it aside 3 minutes until the gelatin has softened.  Heat the gelatin mixture over medium heat, swirling the pan occasionally, until the gelatin has melted; add the mango purée and stir.  Pour into a small bowl and chill it until the mixture has thickened. In the large bowl of an electric mixer, stir together the sugar and egg white powder.  Pour in 1 cup of water and the vanilla.  Whip the mixture at medium-high speed until stiff peaks have formed.  Gently fold the mango mixture into the meringue with a rubber spatula, taking care to incorporate all of the mango mixture.  Fold the whipped cream into the meringue and transfer the mixture into the prepared soufflé dish.  Freeze several hours or overnight.  Just before serving, garnish the soufflé with mango slices, if desired. Recipe serves 6 to 8. Note: Christy Rost is the host of Fort Worth’s popular television cooking/lifestyle show, Just Like Home, which airs 4 days a week on CCT Channel 31. You’ll find more quick family meals in Christy’s cookbook, The Family Table: Where Great Food, Friends and Family Gather Together ($29.95, Capital Books, Inc.) and by visiting Christy’s website at www.easyentertain.com.  Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com