Couscous Mango Mousse

Name: Couscous Mango Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters couscous; 237 milliliters heavy (whipping) cream, chilled; 2 juice oranges, preferably Valencia; 567 grams ripe mango (about; 4 Tbsps sugar; 1 teaspoon vanilla extract; 227 grams vanilla yogurt; 237 milliliters water; 2 Tbsps Cointreau or other orange-flavored liqueur

Couscous Mango Mousse is a vegetarian dessert. This recipe serves 6. One portion of this dish contains roughly 6g of protein, 16g of fat, and a total of 340 calories. Head to the store and pick up vanilla yogurt, mango, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium saucepan over medium-high heat, bring the water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the couscous in a stream. Stir once.

Ingredients you will need

Couscous

Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes.

Ingredients you will need

Couscous

Mix in 2 tablespoons of the sugar. Cover tightly and set aside.

Ingredients you will need

Sugar

Scrub one of the oranges under running water and pat dry.With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.

Ingredients you will need

Vegetable

Orange

Ground Meat

Water

Equipment you will use

Peeler

Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.

Ingredients you will need

Cointreau

Orange

Honey

Juice

Equipment you will use

Sauce Pan

Sieve

Peel the mango and cut the flesh away from the seed.

Ingredients you will need

Mango

Cut half into thin wedges and coarsely dice the rest. Set aside.

In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.

Ingredients you will need

Whipped Cream

Vanilla

Yogurt

Cream

Mango

Sugar

Equipment you will use

Bowl

Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges.

Ingredients you will need

Whipped Cream

Couscous

Yogurt

Mango

Equipment you will use

Bowl

Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.

Ingredients you will need

Orange Zest