Prep 2 hrs
Cook 0 mins
Saffron Mango Mousse is a quick, easy and fabulously light and airy dessert. It has that “WOW” look that will look like you have put in hours of work in the kitchen. The beautiful color of the Mango, intensified with the color of Saffron, the creaminess of the Cream Cheese and the lightness of the Sour Cream, topped with the nutty Pistachios! The combination is “melt in your mouth goodness”. Call it a “Saffron Mango (Egg-less) Mousse” or your version of “Kesar Mango Shrikhand” – this one is a winner!
- 1 mango
- 1⁄4 cup sugar (Add up to 2 Tbsp to your taste)
- 8 ounces cream cheese, softened
- 1⁄2 cup sour cream
- 1 pinch saffron
- 1⁄8 teaspoon cardamom
- 2 tablespoons pistachios, chopped
- 1. Warm up Milk and soak the Saffron in it.
- 2. Set aside till ready to use.
- 3. Wash and peel the Mango.
- 4. Cut around the stone (seed).
- 4. Put the Mango in a Food Processor.
- 5. Add Sugar and give it a couple of quick pulses.
- 6. Roughly cube the Cream Cheese and add to the Food Processor.
- 7. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.
- 8. Close Food Processor and mix well.
- 9. Half way through you can do the taste test and make sure the Sugar is right on for you.
- 10. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.
- 11. Give the mousse one more quick pulse.
- 12. Transfer into a serving dish or pie.
- 13. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).
- 14. Allow it to chill in the refrigerator for at least an hour.
- 15. Serve Chilled.
This definitely IS fabulous! I only used 1 teaspoon sugar because for our taste the mango was plenty sweet, and I used Greek sheep yoghurt for the sour cream. It looks very elegant and is so refreshing! Thanks for sharing!<br/>Made for Ramadan Tag 2013 / N*A*M*E Forum
Delicious though I didn't have any pistachios so served with a dollop of French vanilla yoghurt and we all thoroughly enjoyed. I warmed up a 1/4 cup of milk in the microwave but only used 2 tablespoons otherwise made as per recipe. Made for pammyowl's Cookathon.
Quick Note: the milk amount isn't shown in recipe. It is ONE TABLESPOON. Oh, wow... this is a flavor explosion! Made this tonight and poured three little shots of this lovely concoction into clear espresso cups so I could take photos tomorrow morning. I was going to pour the rest into a tupper, but DH said "dish it up, babe!", so I did. O.M.G. THe cardamom and saffron come through loud and clear. It is indeed a light and creamy mousse, but the flavor is BIG!!! I can only imagine it will get better once it is refrigerated, but I want to dig into those shots right now! I did have to add a bit of sugar because the mango wasn't overwhelmingly flavorful, and I added a bit of honey too, because I like how it tastes with cardamom. If you don't LOVE the two spices, then pass on this one or cut down on them. Made this in memory of Pammy, a fellow Gourmet Goddess. Keep on shining, dear friend...