Ingredients
Equipment
Method
Making the Thandai powder
- Add all the Thandai powder ingredients to blender jar. Pulse into a coarse mixture, just until the there are no pieces of nuts that you can feel. Set this aside. You should have about 6 Tbsp of Thandai powder made with above measurements.
Thandai Mousse
- Add the mango pieces, and soy milk to a blender jar. Blitz into a smooth paste.
- Then add silken tofu to the blender. Blend into a nice smooth paste.
- Add vanilla extract, rose water, 2 Tbsp thandai powder made to the blender jar and pulse for 10 sec.
- Take the mousse into a bowl. Mix in the sliced almond or nuts of your choice. Now pour the mixture into serving dishes, which should go into the fridge for two hours atleast. If running out of time, use the freezer for about an hour until the mousse is set.
- Garnish with more almonds or pistachios, rose petals. Add coconut whipped cream on top if desired. Enjoy the no sugar added, high protein nutty Thandai Mousse.
Notes
I have not tried with mango pulp, but if using pulp, try to add the soy milk slowly as needed after the tofu, without making the mixture too liquid in texture.
If your mangoes are not as sweet, go ahead and add some maple syrup for extra sweetness.
You can enjoy the mousse by itself or layer it with different kinds of fruits or a scoop of ice cream, possibly chocolate.