Saffron Mango Mousse Recipes

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SAFFRON MANGO MOUSSE



Saffron Mango Mousse image

Saffron Mango Mousse is a quick, easy and fabulously light and airy dessert. It has that "WOW" look that will look like you have put in hours of work in the kitchen. The beautiful color of the Mango, intensified with the color of Saffron, the creaminess of the Cream Cheese and the lightness of the Sour Cream, topped with the nutty Pistachios! The combination is "melt in your mouth goodness". Call it a "Saffron Mango (Egg-less) Mousse" or your version of "Kesar Mango Shrikhand" - this one is a winner!

Provided by pammyowl

Categories     Dessert

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 370.4, Fat 27.2, SaturatedFat 14.6, Cholesterol 77.4, Sodium 206.4, Carbohydrate 29.4, Fiber 1.8, Sugar 27.1, Protein 5.4

MANGO MOUSSE



Mango Mousse image

This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.

Provided by Chickee

Categories     Dessert

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 8

2 (500 g) mangoes (or 600g mango flesh- canned is OK)
1/2 a lemon, juice of
2 tablespoons white rum (Bacardi)
60 g icing sugar
100 ml thickened cream
2 egg whites
1 pinch salt
2 tablespoons icing sugar, extra

Steps:

  • Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  • Whip the cream and fold into the fruit puree.
  • Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
  • Chill for 1-2 hours before serving.

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