Couscous Mango Mousse

Serves 6
  • 1 cup water
  • 3/4 cup couscous
  • 4 tablespoons sugar
  • 2 juice oranges, preferably Valencia
  • 2 tablespoons Cointreau or other orange-flavored liqueur
  • 1 ripe mango (about 1 1/4 pounds)
  • 1 cup heavy (whipping) cream, chilled
  • 1 teaspoon vanilla extract
  • One 8-ounce container vanilla yogurt
  • In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.

  • 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.

  • 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.

  • Peel the mago and cut the flesh away from the seed. 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.

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

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