Saffron Mango Mousse

Recipe by pammyowl
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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