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1
In a medium saucepan over medium-high heat, bring the water to a boil.
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2
Add the couscous in a stream.
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3
Stir once.
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4
Remove from the heat.
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5
Cover and let stand until the couscous is tender, 12 to 15 minutes.
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6
Mix in 2 tablespoons of the sugar.
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7
Cover tightly and set aside.
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8
Scrub one of the oranges under running water and pat dry.
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9
With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith.
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10
Finely mince the zest.
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11
Set aside.
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12
Squeeze the oranges to obtain about 3/4 cup of juice.
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13
Strain through a medium-meshed sieve into a small saucepan.
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14
Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes.
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15
Stir in the Cointreau.
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16
Set aside.
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17
Peel the mago and cut the flesh away from the seed.
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18
Cut half into thin wedges and coarsely dice the rest.
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19
Set aside.
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20
In a chilled metal bowl, whip the cream until soft peaks form.
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21
Fold in the vanilla and the remaining sugar.
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22
Refrigerate 1 cup of the whipped cream for serving.
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23
In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango.
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24
Refrigerate.
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25
Before serving, combine the yogurt-mango mixture with the couscous.
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26
Spoon equal amounts into 6 parfait glasses or small bowls.
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27
Top each dessert with a generous dollop of the reserved whipped cream and mango wedges.
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28
Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.
