Saffron Mango Mousse

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   1. Warm up Milk and soak the Saffron in it.

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   2. Set aside till ready to use.

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   3. Wash and peel the Mango.

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   4. Cut around the stone (seed).

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   4. Put the Mango in a Food Processor.

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   5. Add Sugar and give it a couple of quick pulses.

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   6. Roughly cube the Cream Cheese and add to the Food Processor.

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   7. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.

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   8. Close Food Processor and mix well.

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    9. Half way through you can do the taste test and make sure the Sugar is right on for you.

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    10. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.

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    11. Give the mousse one more quick pulse.

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    12. Transfer into a serving dish or pie.

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    13. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).

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    14. Allow it to chill in the refrigerator for at least an hour.

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    15. Serve Chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.