Couscous Mango Mousse
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
39
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a medium saucepan over medium-high heat, bring the water to a boil
2
Add the couscous in a stream
3
Stir once
4
Remove from the heat
5
Cover and let stand until the couscous is tender, 12 to 15 minutes
6
Mix in 2 tablespoons of the sugar
7
Cover tightly and set aside
8
Scrub one of the oranges under running water and pat dry
9
With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith
10
Finely mince the zest
11
Set aside
12
Squeeze the oranges to obtain about 3/4 cup of juice
13
Strain through a medium-meshed sieve into a small saucepan
14
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
15
Stir in the Cointreau
16
Set aside
17
Peel the mango and cut the flesh away from the seed
18
Cut half into thin wedges and coarsely dice the rest
19
Set aside
20
In a chilled metal bowl, whip the cream until soft peaks form
21
Fold in the vanilla and the remaining sugar
22
Refrigerate 1 cup of the whipped cream for serving
23
In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango
24
Refrigerate
25
Before serving, combine the yogurt-mango mixture with the couscous
26
Spoon equal amounts into 6 parfait glasses or small bowls
27
Top each dessert with a generous dollop of the reserved whipped cream and mango wedges
28
Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve