Ingredients for Indian Spiced Mango Couscous Pudding
- 1 cup couscous
- Skim Milk
- 1/4 cup raisins
- Light Brown Sugar
- Cardamom
- Cinnamon
- Ginger
- 1 ripe mango, diced
- Nonfat Yogurt
- Slivered Almonds
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How to Make Indian Spiced Mango Couscous Pudding
- In a small saucepan, combine 2 cups milk, 1/4 cup raisins, and 1/4 cup sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
- Remove from heat and let the mixture steep for 10 minutes to allow the raisins to plump and the flavors to meld.
- Stir in 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and a pinch of nutmeg. Mix well to combine the spices thoroughly.
- Pour the spiced milk mixture over 1 cup of couscous in a medium bowl. Stir gently to ensure all the couscous is moistened.
- Add 1 cup of diced mango and 1/2 cup of plain yogurt to the couscous mixture. Stir until everything is well combined.
- Spoon the pudding into 4 individual serving cups or ramekins. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the pudding to chill completely.
- Preheat your oven to 400°F (200°C). Spread 1/4 cup slivered almonds on a baking sheet and toast for 3-5 minutes, or until lightly browned and fragrant. Keep a close eye to prevent burning.
- Before serving, garnish each portion of the chilled mango couscous pudding with the toasted almonds. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
96g
Fat
2g
Carbs
27g