Mango and Cashew Mousse (Gluten-free)

-Serves 4
Just like traditional Chinese medicine, Ayurveda also has its warm and cold foods. Unfortunately, summer mangoes in all their glory are considered very warm as per Ayurvedic science and are to blame for teenage acne by the entire maternal population of India. You dare eat more than one mango, and your mother points straight at that bright red zit of yours and says, “Do you want another “Mango” (alternative word used by Indian mums for acne 😂) on your face?”
I didn’t care then and I don’t care now. I’d rather be on Acutane than avoid mangoes. Here is an easy sweet treat using seasonal, summer Alphonsos. You can also use other mangoes of your choice here.

Ingredients for Mango and Cashew Mousse

4 Alphonsos, peeled and cubed
4 heaping tablespoons cashew butter (or roasted almond butter)
120ml chilled heavy coconut cream
Honey, to taste
4 green cardamoms, seeds pounded using a mortar and pestle
Pinch of saffron, plus more for garnish OR
4 Amaretti cookies, crumbled for garnish

Recipe
  1. Place chopped mangoes, cashew butter, coconut cream, honey, crushed cardamom seeds, and saffron in a blender - blend until smooth and fluffy.
  2. Spoon into 4 serving bowls - chill. Garnish with some crumbled amaretti for crunch and nuttiness. Serve immediately.
​Note: Try not to omit amaretti as a garnish here. Mine never made it to the table 🤦‍♀️ but trust me, the sweetness of Indian Alphonsos combined with the crunch and nuttiness from Italian Amaretti - it’s life changing!
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