Created by JostLori on November 11, 2013
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.