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.

VELVETY MANGO MOUSSE

Steps:

• Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
• Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
• Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
• Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
• Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
• Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
• To serve, sprinkle over the chopped pistachios.

MANGO TRIFLE MOUSSE

Steps:

• In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegranate seeds.

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 FOOL (MOUSSE DE MANGO)

Steps:

• Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately.