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.
Total Time: 45 minutes
Servings: 10Ingredients
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
Directions
Honey Roasted Mango
- 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.
Thiakry
- In a large bowl combine the cooled millet with the butter and caster sugar, stirring to combine.
- Add the sour cream, Greek yogurt, evaporated milk, orange blossom water, and vanilla extract to the millet mixture, stirring to thoroughly incorporate.
- 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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