Best Saffron Mango Mousse Recipes

MANGO MOUSSE

Steps:

• In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
• Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
• Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
• Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
• Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

SAFFRON MANGO MOUSSE

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.

MANGO MOUSSE

Steps:

• 1. peel and cut the mangoes up.
• 2, blend together mangoes, sweetened condensed milk, and lime juice until smooth.
• 3. in another container, mix with cool whip.
• 4. let it sit in refrigerator covered until ready to serve (at least 20 minutes).
• 5. if using apples or strawberries, add directly before serving.

SWEET MANGO MOUSSE

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.

MANGO MOUSSE

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.