Summer for us is a smorgasbord of happy possibilities. We seldom stew over the rigmaroles..instead, we let go, and let be. We take in the icecreamy mustaches on our girls’ upper lips as we stealthily wipe off our own, and yearn to paint them in all manner of healthy hues, from the striking strawberry-kissed pink to the mollifying mangoey orange. We go overboard, we let our refrigerators brim with tall orders of coolers, and we also get tagged as Mamarazzis for taking umpteen pictures of our creations – both the culinary and the human kind. We laugh a little, we live a little, we learn a little. We repeat. Summer, for us, is a metaphor for smiles that reach the little eyes that we love to bits and smithereens. Summer, for us, is contained in these glasses of Mango Mousse delights that were gone without a trace. All we have left is the reassuring urge to make some more and watch it be gone..in a trice.
Mango Lassi Mousse with Saffron-infused Whipped Cream
- 2 Teaspoons gelatin (See Note)
- ½ Cup hung curd or plain Greek yoghurt, preferably full fat
- 5 Tablespoons confectioners/icing sugar, or to taste
- 2 Cups ripe fresh mango chunks
- ½ Teaspoon powdered cardamom
- ¼ Cup heavy/double cream
- Mango chunks and toasted pistachios for garnish
- Sprinkle the gelatin over 2 tablespoons of cool water in a wide bowl and set aside to soak for 5 minutes.
- Add 2 tablespoons hot water to the soaked gelatin and stir until it dissolves, warming the mixture slightly if needed, to do so. Set aside to cool.
- Place the yogurt, sugar, mango and cardamom in a blender or food processor and process until smooth. Add the gelatin mixture and blend well.
- Whip the cream to soft peaks in a large bowl and fold in the mango mixture.
- Ladle the mousse into glasses or bowls, cover and refrigerate for about 4 hours or until set.
- Dollop or pipe the saffron cream on top of the mousse. Finish with chunks or slices of fresh mango and the toasted pistachios.
Saffron-infused whipped cream
- 4-5 Saffron threads
- 1 Teaspoon hot milk
- 1/3 Cup heavy/double cream
- 2 Tablespoons confectioners/icing sugar, or to taste
- Soak the saffron in the hot milk for a few minutes.
- Whip the cream along with the icing sugar and saffron milk until stiff peaks form.
Note: This recipe makes a very soft mousse. If you’d like a stiffer texture increase the gelatin to 3 teaspoons.
We like to layer the mousse with a layer of fresh mango pieces in the middle. Fill one-third of the glass with the mousse, freeze for 10-15 minutes. Then spread the mango chunks and add the top mousse layer.