Nouvelle variante – Verrine de mangue à la semoule vanillée et pistaches

For people suffering from allergies, like me, it’s been a terrible spring in the Bay Area. Last year was mild compare to this one.  I think I tried every drug over-the counter at the local Walgreens, from antihistamines, to expectorant to anti-inflammatory drugs… Nothing seems to help with my rhinitis, not even antibiotics or steroids the doctor prescribed. I am just counting the days until it goes away. Yes patience is a virtue in this case. In the meantime, my huge red nose and I, are trying to make quick meals in between a few sneezes.

I had in mind to find semoule for a while, and make semoule cake (gateau à la semoule); one of those thoughts that come and goes but even when it ‘s gone, it’s not really gone and still in the back of your mind. …basically semoule is a kind of semolina, that is used in France to make desserts. Since I have been unable to find it, because I don’t know how to call this. I ended up buying couscous which in France we call semoule de couscous. Regular semoule if finer that the couscous grain and thicker than semolina.  This little fruity dessert is great for those days you feel like something sweet but not necessarily just a fruit, and no time to cook. Couscous can be accommodated in sweet preparations too, and is very quick to prepare. Just use milk and sugar instead of salt and water, and the trick is done.

You can use regular or wholewheat couscous, I think regular would have a softer and more subtle flavor with mangoes and in general in sweet preparations, and that’s what I’ll use next time.

Ingredients for 4

  • 2 mangoes well riped, cubed
  • 1 tsp orange blossom water
  • 6 tbs wholewheat couscous (or regular)
  • milk enough to cover the couscous
  • 1 tbs sugar
  • 1 vanilla bean cut in half
  • 1 tbs pistachios, chopped


Place mangoes in a recipient and add orange blossom water. Cover and refrigerate for about one hour. If the mangoes are not very ripe, you might want to add some sugar.

In another recipient, add couscous. Bring milk, split vanilla bean (with scraped beans) and sugar to a boil. Pour on top of the couscous. Cover and let couscous absorb milk. Add pistachios and fluff up couscous.

In a glass, add mangoes, top it with warm couscous and add extra pistachios.