Ingredients
1/4 cup condensed milk
1/4 cup sugar
3/4 cup mango puree
4-5 strands of saffron
1/4 tsp cardamom powder (optional)
1/4 cup mascarpone - at room temperature
1/2 cup heavy cream

Method
In an electric mixer bowl, whisk the condensed milk and half of the sugar until pale and fluffy.

In a separate bowl, stir the mango puree, cardamom powder and mascarpone until smooth. Fold the condensed milk into the mango mixture.

Add the remaining sugar, a little at a time and continue to whip the mango mixture. Or mix together in a blender on Whip setting till everything is smooth.

Now spoon it into individual moulds of your choice and freeze them overnight.

Cut into slices if you like, or just invert the mousse onto dessert plates. Garnish with some chopped pistachios and saffron strands, and serve immediately (if you wait to take photos, it'll start melting!!:)).

For pictures, check out my version of Mango-Mascarpone Mousse (Kulfi)

Tip: You can add the saffron strands and some chopped pistachios in the batter itself, leaving a few for garnish. This gives it a better flavor, color and aroma!


Related Recipes:
Mango Streusel Cake
Mango & Raspberry Thickshake
Mango & Mascarpone Cheese Tart