apricot-mango cake
 This is an adaptation of the chocolate couscous cake recipe in Friendly Foods.
 It’s designed to take advantage of the lovely dried mangos at our co-op, and
 so it’s kind of expensive, but very tasty.  It would be fine with just apricots
 too, of course.
 You need a springform pan.
 Couscous crust:
 1 1/4 c. couscous
 1 1/2 c. turbinado sugar
 2 1/2 c. water (use water from rehydrating mangos, see below)
 Simmer all of this together until it becomes the consistency of thick oatmeal,
 then add 1/2 t. vanilla extract.  Let cool and spread in the springform pan.
 Let set while you make the rest of the stuff.
 Now, when I made this, it had 1/2 c. of roasted pecans, ground to a coarse meal
 spread between the layers and sprinkled on top.  Mea maxima culpa.  You can
 leave them off and it will be just fine.  
 simmer in about 3 c. water
 1/3 lb. dried mangoes
 1/4 c. unsulfured dried apricots
 press all of the water out of the softened dried fruit.  Reserve about 1/3 of
 the fruit for topping.  Puree in a food processor 2 10oz. bricks Mori-Nu low
 fat extra firm tofu and the rest of the fruit.  Drop in spoonfuls onto the
 'crust', and spread very gently to form a smooth layer.
 Puree the reserved fruit and about 1/4 c. all-fruit apricot preserves, adding
 enough liquid (mango water) to make a thick glaze.  Spread on top of the tofu
 layer.  Sprinkle with roasted pecan fragments.  Let set for at least two hours
 and slice carefully.