Soothing & Calming · Pitta · Summer

Mango-Saffron Mousse

with Pistachio-Coconut Crumble

Sweet, tropical and luxurious, yet healthy and nourishing.

Mango is one of the few fruits that does not hinder digestion when combined with other foods. Saffron has many health benefits: it is a natural blood purifier among other things. Together they make a quick, vivid mousse with proper depth.

Layered over a golden pistachio-coconut crumble and finished with fresh mango, this turns a simple blender mousse into something that feels like a proper dessert: cooling and a little indulgent, without sitting heavy.

Serves 2-3

Ingredients

For the mousse

1 ripe mango
Pinch of saffron threads, soaked in hot water for at least 10 minutes
1 tbsp coconut milk (optional)
½ tsp lime juice
Pinch of ground cardamom
1 cup silken tofu
Honey or maple syrup to taste, especially if the mango is not very sweet
Desiccated coconut, to top

For the pistachio-coconut crumble (optional, pictured)

50 g pistachios, roughly chopped
30 g desiccated coconut
1½ tbsp pistachio paste
½ tsp coconut palm sugar or stevia
1 tbsp coconut flour or almond flour
Pinch of salt
Optional: pinch of cardamom or vanilla

Method

Blend the mango, soaked saffron with its water, coconut milk, lime juice, cardamom, silken tofu and sweetener in a high-speed blender until smooth.
For the crumble, combine all ingredients and rub or pulse together into a coarse, crumbly mix.
To serve, spoon a layer of crumble into the base of small glasses, top with the mousse, and finish with a little extra diced mango and desiccated coconut.
Eat straight away, or refrigerate for up to an hour to let it set slightly. Bring back to room temperature before serving: always better for digestion.

Want the full cookbook?

Food That Feels Right is coming soon: be the first to know.