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Mango-Cardamom Mousse


  • 6 Tbsp sugar (or more to taste)
  • 8 oz cream cheese, room temperature
  • ½ c sour cream
  • 1 mango
  • 1 Tbsp milk
  • 1/8 tsp ground cardamom



  1. Cut the mango around the seed and use a spoon to remove the flesh.
  2. Put the mango flesh in a food processor and add the sugar. Pulse a few times to combine.
  3. Roughly cube the cream cheese and add to the food processor.
  4. Add the sour cream and cardamom.
  5. Process until smooth
  6. Taste and add more sugar if desired.
  7. Divide mousse among serving dishes, and chill for 1 hour before service.

Suggested equipment: Cuisinart Food Processor

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3059 Hopyard Rd, Suite J-K,
Pleasanton, California 94588
T: (925) 600 7267