Mango Saffron Mousse

Mango Saffron Mousse

AuthorNureen SCategory,

Yields12 Servings

 1 bag frozen mangos, thawed
 8 oz Philadelphia cream cheese, softened
 1 small tub Cool Whip
 ¼ cup sour cream
 ¼ cup milk
 1 pinch saffron + garnish
 1 tbsp ground pistachios + garnish
 6 cardamoms, shelled and crushed
  cup sugar, or more to taste
 jello cubes or strawberries, for garnish

1

Put saffron in milk and warm in the microwave for 30 seconds

2

Take thawed mango and pulse in the food processor. Once the chunks are gone, place them in a separate bowl.

3

In the same food processor, add the cream cheese and saffron milk and pulse a few times.

4

Add sour cream, pistachio and cardamom and pulse until smooth.

5

Combine with mangos. Fold in cool whip.

6

Cover and keep in the fridge for at least 1 hour, the longer the better better.

7

If you're serving in individual cups, place them in the cups before refrigerating.

8

Garnish with jello, fruit or pound cake and more pistachio and saffron before serving.

Ingredients

 1 bag frozen mangos, thawed
 8 oz Philadelphia cream cheese, softened
 1 small tub Cool Whip
 ¼ cup sour cream
 ¼ cup milk
 1 pinch saffron + garnish
 1 tbsp ground pistachios + garnish
 6 cardamoms, shelled and crushed
  cup sugar, or more to taste
 jello cubes or strawberries, for garnish

Directions

1

Put saffron in milk and warm in the microwave for 30 seconds

2

Take thawed mango and pulse in the food processor. Once the chunks are gone, place them in a separate bowl.

3

In the same food processor, add the cream cheese and saffron milk and pulse a few times.

4

Add sour cream, pistachio and cardamom and pulse until smooth.

5

Combine with mangos. Fold in cool whip.

6

Cover and keep in the fridge for at least 1 hour, the longer the better better.

7

If you're serving in individual cups, place them in the cups before refrigerating.

8

Garnish with jello, fruit or pound cake and more pistachio and saffron before serving.

Mango Saffron Mousse

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