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Saffron Mango Coconut Clouds

A luxurious dessert combining mango mousse, coconut cream, and saffron glaze on a coconut biscuit base.

  • Yield: 6 1x

Ingredients

Scale
  • For the Mango Saffron Clouds:
  • 2 cups mango puree
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/4 tsp saffron threads
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin
  • 2 tbsp warm water
  • For the Coconut Cream Layer:
  • 3/4 cup coconut cream
  • 1/4 cup mascarpone cheese
  • 2 tbsp honey
  • 1 tbsp toasted coconut flakes
  • For the Coconut Biscuit Base:
  • 1 cup crushed coconut biscuits
  • 3 tbsp melted butter
  • 1 tbsp brown sugar
  • Pinch of sea salt
  • For the Golden Saffron Glaze:
  • 1/2 cup white chocolate, chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 2 tbsp warm water
  • Pinch of saffron threads
  • Gold shimmer dust
  • For Garnish (optional):
  • Fresh mango cubes
  • Toasted coconut flakes
  • Edible gold leaf

Instructions

  1. Soak saffron threads in 1 tablespoon warm water for 5 minutes.
  2. Dissolve gelatin in warm water and let bloom for 5 minutes.
  3. Blend mango puree, powdered sugar, vanilla extract, and saffron infusion until smooth.
  4. Melt the bloomed gelatin gently and stir into the mango mixture.
  5. Whip heavy cream to soft peaks and fold into the mango mixture until light and airy.
  6. In a separate bowl, combine coconut cream, mascarpone cheese, honey, and toasted coconut flakes until smooth.
  7. Fill silicone dome molds halfway with mango mousse. Add a spoonful of coconut cream filling in the center and cover with remaining mousse.
  8. Freeze for at least 6 hours until fully firm.
  9. Mix crushed coconut biscuits with melted butter, brown sugar, and sea salt. Press into small rounds and chill.
  10. Bloom gelatin for the glaze in warm water for 5 minutes.
  11. Heat water and condensed milk until warm. Pour over white chocolate and stir until smooth.
  12. Add bloomed gelatin, saffron threads, and gold shimmer dust. Blend until glossy and slightly cooled.
  13. Remove frozen mousse domes from molds and place on a wire rack.
  14. Pour the saffron glaze evenly over each cloud dome.
  15. Transfer onto the coconut biscuit bases and garnish with mango cubes, toasted coconut flakes, and edible gold leaf before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 425
  • Sugar: 29g
  • Fat: 29g
  • Carbohydrates: 39g
  • Protein: 5g