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!
Prep Time: 15 min
Chill Time: 1 hour
Mango – 1
Sugar – 1/4 cup + 2 tbsp or to taste
Cream Cheese – 8 oz, at room temperature
Sour Cream – 1/2 cup (4 oz)
Saffron (Kesar) – pinch
Milk – 1 Tbsp
Cardamom Powder – 1/8 tsp
Chopped Pistachios – 2 Tbsp, chopped
To purchase spices online, visit www.herbco.com
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.
0 thoughts on “Saffron Mango Mousse (Shrikhand)”
Hi Anuja ,Hetal
Please tell the differences of creams. am really confused of them….I have seen many types of creams but not quite sure of the usages of that types. can u please tell me which cream to use in cooking/desserts/pudding etc..
Hi Hetal Anuja,
Can I use the regular Mixer/Grinder (not hand blender)
If yes then what do I need to take care ?
Can I use the Tin Pinapple insted of Mango ? If Yes then request you to please suggest your tips on that too.
Waiting for a quick reply since wanted to prepare it for this Diwali.
Sorry for the late reply… A blender will not work because the mixture is very thick. You can use a food processor or hand blender. You can use canned pineapple but be sure to drain the liquid before using.
You have mentioned that this recipe measurements serve 4 -6 persons. Is it 4 – 6 bowls or more? I am planning to make this for 12 people. I am sure each person will have 2 servings. Please help!
Sorry if you have addressed this issue already. I did not get a chance to go thru all the comments.
This recipe makes approx 4-6 servings, but the servings are small (about 1/2 or less cup each). For 12 servings, you should probably multiply the ingredients by 3 (or 4, if you feel everyone will have more).
Saw your pics of this mousse that you posted on Facebook where you had made a big batch..
I have a housewarming party and expect 50 guests, am thinking of making this for dessert..Could you tell me where to buy those small cups with caps in which you had poured your mousse to store it?
We ordered them online from a company called Green Paper Products. Here is the link:
The ones we used are the 4 oz cups. You have to buy the matching lids separately.
Wonderful recipe! I am planning to make it for my son’s b’day party tomorrow. Can I make this in advance. If yes, then how much in advance is good?
You make these great dishes with ingredients that can be found here in US. With an army of three boys I really like your quick fix Indian snack ideas.
Yes, you can definitely make this in advance…probably a day or so. Good luck with your party and please wish your son a very happy birthday from us!
If I use Greek yogurt in place of cream cheese and sour cream, do I hung the Greek yogurt? I know that this yogurt already comes very thick so wasn’t sure. I’m trying to make it the traditional way but quicker.
Yes, greek yogurt is a great alternative. Though it is not as stiff as hung yogurt, it definitely makes the process much faster. If you want it stiffer, then you can still hang the greek yogurt.
Why did i feel like hetal just couldn’t wait to get her hands on one of those glasses??
I made this mousse last night but since I did not have mangoes, i used pineapple. It tasted awesome when it was made, but after 1 hour of refrigeration, it started to give a bitter aftertaste 🙁 I dunno what went wrong, but it tasted just awesome when it got ready. The pineapple was very sweet too.
Do you have any ideas so that I can rectify the bitterness? OR does it have to go all in the dustbin? 🙁
Fresh pineapple turns bitter when mixed with milk or milk products. If you cook the pineapple slightly and cool it before using, it doesn’t turn bitter. Also, canned pineapple usually doesn’t turn bitter either. Unfortunately, I don’t have a solution for you on how to fix your mousse. Sorry.
Oh! I did not know this about the pineapples..thanks a bunch for your response.. 🙂
Never mind, I’ll try it again and this time with mangoes for sure!
Years ago, I once used fresh pineapple in a fruit salad and poured custard on top. After mixing, I left it in the fridge to chill. Couple of hours later, it was awful, very bitter. Something happens when you mix fresh pineapple with dairy. The taste turn bitter after a few hours. Sorry, I dont know what you can do to fix this problem, except never to use fresh pineapple with dairy again. Canned or cooked works fine.
Never heard of that happening – infact, we make pineapple milkshake and pineapple raita all the time…maybe give it another shot- one of the fruits might have reacted with the pineapple.