Recipe courtesy of Kitty Morse
Couscous Mango Mousse
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 365
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 30
- Protein
- 6
- Cholesterol
- 56
- Sodium
- 45
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons orange flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
1 (8-ounce) container vanilla yogurt
Directions
- 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 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 liqueur. Set aside.
- Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
- In 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 until ready to serve.
- 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 sauce, sprinkle with minced orange zest, and serve.