Saffron Mango Mousse
photo by Jostlori
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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...
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>