Method:
1. Prepare the couscous following packet directions.
2. Process half the mango in a blender until smooth. Add the mint, caster sugar and a little water and process until smooth.
3. Combine three-quarters of the mango puree and the couscous in a bowl. Press firmly into ramekins. Turn out on a serving plate, top with remaining diced mango, and mango puree. Serve.
Recipe Database
Mango and Mint Tabouleh Recipe
20/02/2008
Manu Feildel
This recipe is listed under:
Desserts Recipes
Ingredients:
½ cup couscous
1 mango, peeled, cubed
2 mint leaves, finely chopped
2 tbs caster sugar
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