Honey Roasted Mango Thiakry

A sweet pudding made from thiakry couscous infused with Greek yogurt, coconut milk, vanilla and orange blossom then topped with honey roasted mango, shredded coconut and chopped pistachios.

Honey Roasted Mango Thiakry

Total TimeTotal Time: 45 minutes

ServingsServings: 10


¾ cup millet, cooked and cooled

¾ cup butter, melted

2 ½ Tbsp caster sugar or fine sugar

1 ½ cups sour cream

1 ½ cups Greek yogurt

¾ cup evaporated milk

2 ¼ tsp orange blossom water

2/4 tsp vanilla extract

2 ½ cups Honey Roasted Mango (sub-recipe)

⅔ cup pistachios, toasted and chopped, for garnish

1 cup sweetened shredded coconut, toasted, for garnish

Honey Roasted Mango

4 cups DOLE IQF Mango Chunks, thawed

2 Tbsp honey

1 tsp vanilla paste

1 tsp cinnamon

½ tsp allspice


Honey Roasted Mango

  1. Preheat the oven to 375˚F. In a large bowl, mix all of the ingredients together then spread on a sheet tray. Roast the mango mixture for 20-30 minutes, or until the mangoes begin to brown and the honey caramelizes. Hold warm for serving.


  1. In a large bowl combine the cooled millet with the butter and caster sugar, stirring to combine.
  2. Add the sour cream, Greek yogurt, evaporated milk, orange blossom water, and vanilla extract to the millet mixture, stirring to thoroughly incorporate.
  3. Portion the finished pudding into serving vessels, and top each with ¼ cup of Honey Roasted Mango, 1 tablespoon chopped pistachios, and 1½ tablespoons toasted shredded coconut.

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