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Mango Coconut Cous Cous Pudding

Mango Coconut Cous Cous Pudding
Serves 6
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Ingredients
  1. 8 Fresh Peeled Mango; 1 cup small dice, scraps reserved
  2. 2 qt Cous Cous (cooked and chilled)
  3. ½ cup Coconut Milk
  4. ½ -1 cup Powder Sugar
Mango Puree
  1. 2 cups Casillero del Diablo Pinot Grigio
  2. 1 cup sugar
  3. Mango scraps
  4. 1-2 Tablespoon Vanilla Extract
  5. 8oz Whipped Cream Cheese
  6. 8oz Mascarpone
Instructions
  1. 1. Mix cream cheese, mascarpone, and coconut milk together until smooth.
  2. 2. Season with powder sugar and vanilla extract to taste.
  3. 3. Fold in mixture into cous cous until desired creamy consistency.
Mango Puree
  1. 1. In heavy bottom sauce pan; add wine and sugar and reduce to syrup consistency (no color).
  2. 2. Remove from heat and let sit 2-3 minutes.
  3. 3. Add mango scraps.
  4. 4. Puree in blender until smooth.
  5. 5. Chill.
Notes
  1. Layer mango puree and creamy cous cous in serving dish.
  2. Garnish: Fresh Diced Mango, Sweet Coconut Chips, Fresh Picked Lemon Thyme
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