Saffron Mango Mousse Recipes

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

Ingredients

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

Make and share this Mango Mousse recipe from Food.com.

Provided by aimee.greutman

Categories Dessert

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 mangoes
1 (14 ounce) can sweetened condensed milk
1 tablespoon lime juice
1 (12 ounce) container Cool Whip
cut up apple (optional)
strawberry (optional)

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.

Nutrition Facts : Calories 328.6, Fat 15.2, SaturatedFat 12, Cholesterol 16.9, Sodium 74.7, Carbohydrate 45.8, Fiber 0.9, Sugar 44.5, Protein 4.7

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

Ingredients

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.

YOGHURT AND MANGO MOUSSE

Yoghurt and Mango Mousse image

From The Australian Women's Weekly July issue Diabetic Special Guilt-free Sweets. Have not made this yet myself, so times are estimates. Have allowed for the 20 minutes and 2 hours setting times as part of the cooking time. Per serve:- 650kg, 6g protein, 0.5g total fat (0g saturated fat), 32g carbohydrate, 3g fibre, 120mg sodium and low GI.

Provided by ImPat

Categories Gelatin

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

85 g jelly crystals (jello mango flavour)
1 cup water (boiling - 250ml)
400 g low-fat yogurt
1 banana (medium - 200 grams, sliced)
1 kiwi fruit (medium - 85 grams, sliced thinly)
1/2 cup blueberries (75 grams)
1/4 cup passion fruit pulp (60ml)

Steps:

Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
Whisk the yogurt and jelly until smooth.
Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.

Nutrition Facts : Calories 137.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 116.9, Carbohydrate 27.9, Fiber 2.2, Sugar 22.7, Protein 5.3

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