Saffron Mango Mousse
Recipe: #11082
November 11, 2013
Categories: Desserts, Puddings, Cheese, Mango, Indian, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Sour Cream, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
- Food processor or blender