Royal thiakry with millet couscous and fresh mango by Feemu Fii Ak Feneen

Ingredients

Millet and fruit couscous:

• 250 g thiakry (araw / medium millet couscous)
• 2 nice fresh, sweet and ripe mangoes, cut into small cubes
• 20 g of unsalted butter

Creamy milk mixture:

• 500 g sweet curd (Sow) or stirred yogurt
• 200 g sweetened condensed milk
• 150 ml of unsweetened condensed milk
• 1 sachet of vanilla sugar, 1 teaspoon of orange blossom and a pinch of grated nutmeg

---

Preparation

1. Steaming millet: rehydrate the thiakry grains in a little lukewarm water for 10 minutes, then steam them in a couscous maker for 15 minutes. Fluff with the unsalted butter with a fork and leave to cool.
2. Prepare the flavored cream: in a large bowl, whisk the curds with the unsweetened condensed milk and the sweetened condensed milk until very smooth. Flavor with vanilla, orange blossom and nutmeg.
3. Preparing the mango: peel the mangoes and cut the flesh into even cubes.
4. Assembly: incorporate the cooled millet couscous and the diced mango into the cream. Mix gently.
5. Serve chilled: refrigerate for at least 1 hour before serving in fresh glasses.