Saffron Mango Mousse

5
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"This is a delicious little mousse with big flavors of cardamom and saffron. The recipe was originally posted by my friend Pammyowl on another website (thank you Pammy!) though original credit goes to supriyainusablogspotdotcom The cardamom taste is pretty strong, so if you don't absolutely LOVE it, just cut back a little. I made mine without the pistachios because I can't eat them, but it tastes great regardless."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (162.2 g)
  • Calories 339.7
  • Total Fat - 18.8 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 47.3 mg
  • Sodium - 446.6 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 19 g
  • Protein - 19.6 g
  • Calcium - 586.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step 1

Warm up milk in a small bowl, add the saffron and let it steep for five minues.

Step 2

Cut the flesh from the mango and place in a food processor or blender. Add half the sugar and give it a couple of quick pulses. Taste and adjust the sugar. It should be fairly sweet at this point.

Step 3

Roughly cube the cream cheese and add it to the blender. Also add the sour cream, the milk/saffron, and the cardamom. Blend or process until smooth.

Step 4

Taste for sweetness and adjust to your taste.

Step 5

Add 1 1/2 tablespoons of the chopped pistachios to the food processor, save balance of the nuts for topping. Process with one or two quick pulses.

Step 6

Pour the mousse into individual serving dishes (ramekins, espresso cups, etc) and refrigerate for at least one hour.

Step 7

To serve, garnish with remaining chopped pistachios and a few strands of saffron.

Tips & Variations


  • Food processor or blender

Related

TwisSis RIP Forever in our Kitchen

Despite having no saffron (& unable to find it), I made this mousse anyway as I had an extra mango I needed to use. They're popular here in Iceland, imported yr-rd & I'd made a mango glaze for fresh salmon (our dinner on X-Mas Eve w/Siggi's Mom who eats only eats fish). That said, the mousse was made a dy ahead, allowed to chill overnight & then served w/afternoon coffee/cookies. It was such an easy-fix. I used juice glasses & got 4 generous servings, but will prob use ramekins & aim for 6 smaller servings next time. The taste is lovely & the texture smooth, but thinner than I expected - Maybe the mango size used? We loved this, Lori. Merry Christmas & thx for sharing this recipe w/us.

(24 Dec 2016)