Couscous Mango Mousse Food

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.

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.

TOASTED COUSCOUS W/ GRILLED MANGO AND ZUCCHINI

Steps:

• Thoroughly preheat grill to medium high.
• In a dry, medium saucepan over medium-low heat, toast couscous, stirring frequently, until golden-brown, 8-10 minutes. (You can skip this step in a pinch, but it's worth it!).
• Peel mango; stand mango on its end with a skinny edge facing you and, with knife close to the seed core, cut a 1-inch slice off each of the two sides. Then cut each of those slices into two 1/2-inch thick slices.
• Slice zucchini lengthwise into 1/3-inch to 1/2-inch slices.
• Brush mango and zucchini pieces with vegetable oil on all sides, season lightly with a pinch of salt, and grill until charred and tender, 5 to 8 minutes. Let cool; cut into 1/2-inch chunks.
• In a medium saucepan, bring chicken stock to a boil. Add couscous, stir, cover, reduce heat to simmer, and cook about 7 minutes.
• Add mango, zucchini, butter, parsley and salt.
• Cook another minute and taste for seasoning and doneness. Keep warm.
• Serve as a side with Grilled Chile-Lime Shrimp (recipe#458350).

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.

MAGNIFICENT MANGO MOUSSE

Steps:

• In a medium bowl, stir together the mango puree with the lime juice, rum and 1/4 cup sugar.
• Place 2 large empty mixing bowls into the freezer to chill (will be used in a later step).
• To a large saucepan on medium heat, add the mango puree mixture (above) and 1/2 a cup of water and bring to a low-simmer.
• Add the gelatin and reduce the heat to medium-low. Simmer for 5 minutes, stirring constantly, then remove from heat and let the mixture cool to room temperature.
• Remove the chilled bowls from the freezer and in one, whisk together the heavy cream and 1/8c sugar until the mixture forms stiff peaks.
• In the second chilled bowl, beat together the egg whites and the salt to form stiff peaks.
• Fold the egg white mixture into the cream mixture gently, making sure not to over-mix.
• Carefully fold together with the room temperature mango mixture.
• Pour into individual (1-2 cup sized) serving dishes and chill for 1 hour before serving.