Saffron Mango Mousse Recipes

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.

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.