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'Wholly' Thandai Mousse- No sugar added, vegan, gluten free

A super healthy alternative with great nutty nourishment with no extra added sugar, to enjoy and indulge this Holi.
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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Servings 3 people

Equipment

  • Blender

Ingredients
  

Thandai powder

  • 12 raw almonds
  • 10 raw cashews
  • 8-10 raw pistachios
  • 1 tsp fennel seeds
  • 2 tsp watermelon seeds - can use pumpkin seeds instead
  • 2 tsp poppy seeds
  • 3 whole cardamom
  • 4 whole peppercorns
  • 8 saffron strands

The mousse

  • 2 cups fresh mango- medium ripe, the sweeter the better See notes
  • 1 1/2 cup Firm silken tofu *silken tofu is shelf stable, usually in asian ingredients aisle in grocery stores. Use the package once open.
  • 2 Tbsp soy milk to help blend the mango
  • 1/2 tsp vanilla extract optional
  • 1 tsp rose water optional
  • 2 Tbsp Thandai powder made from above *use heaped spoons for extra flavor
  • 3 Tbsp finely sliced almonds or any nuts of your choice to mix in

Garnish

  • dry rose petals
  • Almond, pistachios

Instructions
 

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.