Couscous Mango Mousse Recipes

COUSCOUS MANGO MOUSSE

Steps:

• 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.

MANGO COUSCOUS WITH SALMON

Steps:

• In a small bowl, combine the oil, garlic, salt, pepper and 2 tablespoons parsley. Rub over salmon. Broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a large saucepan, bring broth and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Stir in the tomatoes, mango and remaining parsley., In a blender, combine the sauce ingredients; cover and puree for 1-2 minutes or until smooth. Serve with salmon and couscous.

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

MANGO SALSA COUSCOUS

Steps:

• Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

MANGO RAISIN COUSCOUS ( COUS-COUS)

Steps:

• In small saucepan add water, salt, butter.
• Bring to boil.
• Add couscous, stir, cover, remove from heat.
• Let stand 5 minutes.
• Set aside.
• In large saute pan, heat 1 tablespoon oil.
• Add garlic, mango, jalepeno.
• Saute about 1 minute, mango will start to change color.
• Stir in remaining 1 tablespoon oil, couscous, raisins, tomato, lime juice, cilantro, parsley.
• Toss to heat thouroughly, about 1 minute.
• Season with salt. serve hot.