SAFFRON MANGO MOUSSE
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
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
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
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.
MANGO CHIA MOUSSE
Make and share this Mango Chia Mousse recipe from Food.com.
Provided by KAVITA B.
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, soak Chia seeds in 1 cup water and add cardamom pods and rose essence .
- Cover it with lid and set a side for 20 minutes.
- After 20 minutes of soaking chia seeds , check out if all water has been absorbed by chia seeds and seeds become soft and more than double in size.
- In blender add frozen mango pieces, whipping cream and water and blend it at medium high speed for 2-3 minutes until fluffy mousse texture is achieved .
- Add honey and blend it again for 30 seconds.
- In soaked chia seeds , add mango puree and mixed well. Don't forget to remove cardamom pods now from chia seeds.
- In clear glass serving cup , make layers of Chia seeds mixture and and on top of it add Mango mousse mixture.
- Sprinkle Saffron Strands on top.
- Chill in refrigerator and served chilled mango mousse.
Nutrition Facts : Calories 195.2, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.4, Carbohydrate 16.1, Fiber 1, Sugar 14.2, Protein 1.3
SWEET MANGO MOUSSE
This is a super easy recipe and has been a great hit at all the parties and potlucks I've taken it too.
Provided by Chef Ashwini
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
- 2. mix gelatin in mango pulp.
- 3. In a cold steel container, beat cream and sugar a little.
- 4. Mix cream in the pulp and beat till soft peaks form.
- 5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
- 6. garnish with whipped cream, mint and thick mango pulp.
Nutrition Facts : Calories 663.5, Fat 44.2, SaturatedFat 27.5, Cholesterol 163, Sodium 50.6, Carbohydrate 67.3, Fiber 1.5, Sugar 62.3, Protein 4.4
MAGNIFICENT MANGO MOUSSE
This ultra-light, fluffy and refreshing recipe for Mango Mousse is sure to enliven your palette, while invigorating your senses. It's the perfect treat for a hot summer day.
Provided by Mystic Eye Art
Categories Gelatin
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the mango puree with the lime juice, rum and 1/4 cup sugar.
- Place 2 large empty mixing bowls into the freezer to chill (will be used in a later step).
- To a large saucepan on medium heat, add the mango puree mixture (above) and 1/2 a cup of water and bring to a low-simmer.
- Add the gelatin and reduce the heat to medium-low. Simmer for 5 minutes, stirring constantly, then remove from heat and let the mixture cool to room temperature.
- Remove the chilled bowls from the freezer and in one, whisk together the heavy cream and 1/8c sugar until the mixture forms stiff peaks.
- In the second chilled bowl, beat together the egg whites and the salt to form stiff peaks.
- Fold the egg white mixture into the cream mixture gently, making sure not to over-mix.
- Carefully fold together with the room temperature mango mixture.
- Pour into individual (1-2 cup sized) serving dishes and chill for 1 hour before serving.
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