Saffron Mango Mousse Recipes

TROPICAL MANGO MOUSSE

Steps:

• In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

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.

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.

MAGNIFICENT MANGO MOUSSE

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.

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.

SAFFRON SHRIKHAND MOUSSE RECIPE BY TASTY

Steps:

• Line a fine-mesh strainer with cheesecloth and set over a deep bowl.
• Scoop the Greek yogurt into the cheesecloth, then gather the cloth around the yogurt and twist the top so the yogurt forms a taut ball. Set in the strainer and refrigerate for 6-8 hours, up to overnight, until the whey has drained and the yogurt is very thick.
• Add the saffron to a small bowl. Pour the hot water over the threads and let soak for 5 minutes.
• Transfer the thick yogurt to a large bowl with the powdered sugar, saffron threads and soaking liquid, and cardamom. Whisk vigorously until well combined and smooth.
• Transfer the shrikhand in the serving bowls or cups and garnish with whipped cream and crushed nuts, if desired.
• Enjoy!