Exquisite Mango Mousse with Pistachios and Saffron Infusion: A Recipe Guide

A mango mousse with pistachios and saffron infusion is a rich and decadent dessert. The mango’s richness gives the mousse a natural sweetness and creamy body. The saffron adds warmth and elegance, elevating the fruitiness with floral undertones and making it look fancy and exquisite. The pistachios add crunch and contrast in texture and color, balancing the airy mousse with grounded texture and making their green stand out against the orange. This recipe calls for condensed milk, which adds depth and has a richer sweetness than sugar alone can offer. Finally, the whipped cream brings the creamy and airy quality that causes mousses to melt in your mouth. Taken all together, this dessert is magic.

Whether you’re preparing for a party or just looking for a lazy afternoon treat, we recommend you try this out. You’re going to love the soft, airy texture of the mousse, the slight crunch of the pistachios and the bright color and strong aroma from the saffron. It's a dessert that’s good for a feast. Just keep in mind that a mousse needs time to set. A minimum of four hours, or overnight if possible. So always plan ahead. Also keep in mind that it can be served in many different ways. You can serve in small glasses for individual serves. Or you can create it in a trifle bowl, perhaps alternating with cake layers, that people can serve out for themselves -- remind them to go till the bottom and get every layer.

So here’s what you need to make this delicious and versatile dessert:

Ingredients:

For the mousse:

• 2 large ripe mangoes (preferably Alphonso or Kesar)
• ½ cup sweetened condensed milk (adjust to taste)
• 1 tsp lemon juice
• 1 tsp vanilla extract (optional)
• 1 cup heavy cream (chilled)
• 1 tsp unflavored gelatin or agar-agar
• 2 tbsp cold water

For the saffron infusion:

• A generous pinch of saffron strands
• 2 tbsp warm milk

For the garnish:

• 2 tbsp chopped pistachios (lightly toasted)
• A few saffron strands
• Mango cubes or slices (optional)

Method:

1. First, soak the saffron strands in warm milk. Let them sit for 15 minutes. The milk will turn a soft orange, and the aroma will be strong. Set aside.
2. Peel and dice the mangoes, then blend them until completely smooth. Strain the puree if you prefer. Now stir in the lemon juice which helps to brighten the flavor. Next, add the vanilla extract and give it a good mix. Then fold in the condensed milk and the saffron milk. Set aside.
3. Sprinkle the gelatin or agar agar over cold water and let it sit for 5 minutes. Once bloomed, gently heat the gelatin mixture until fully dissolved. Let it cool slightly, then stir it into the mango mixture. This will help the mousse set without losing its lightness. Set aside.
4. In a chilled bowl, use a handheld mixer or stand mixer and whip the heavy cream until soft peaks form. Once whipped, fold it into the mango mixture in batches, using slow, circular motions. First add a spoonful of the cream, fold that in until completely incorporated, then add another spoonful and so on.
5. Now spoon the mousse into individual glasses or a serving bowl. Cover and refrigerate for at least 4 hours, or overnight if you have the time. As it chills, it gains structure, firmness and depth.
6. Before serving, sprinkle each glass with chopped pistachios and a few delicate saffron strands. Add a couple of fresh mango cubes if you wish, or even a sliver of edible silver leaf if you want to be more decadent.

Notes:

• You can add a crushed biscuit base to the bottom of the mousse for added crunch and to give your dessert a cheesecake like effect.
• If you want to lean into the tropical theme, you can layer a sponge cake with the mousse above and below. This will add more texture and elevate the dessert.
• Along with the pistachios, you can also add almonds and cashews for a nuttier bite.
• In terms of toppings, you can drizzle white chocolate over the top for an extra layer of indulgence. Or milk chocolate. You can also sprinkle cinnamon powder or cardamom powder on top.
• You can serve the chilled mousse with a hot tea or coffee.