Apricot-Mango Cake

         Couscous Crust:
1 1/4 c  Couscous
1 1/2 c  Turbinado sugar
2 1/2 c  Reserved mango water
         Mango Puree:
  1/3 lb Dried mangoes
  1/4 c  Unsulfured dried apricots
    3 c  Water
   20 oz Extra firm tofu (2 bricks)
  1/4 c  All-fruit apricot preserves
         Pecans; toasted, chopped

You need a springform pan.

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.

Couscous Crust:

Simmer all of this together until it becomes the consistency of thick
oatmeal, then add 1/2 ts vanilla extract. Let cool and spread in the
springform pan. Let set while you make the rest of the stuff.

Mango Puree:

Simmer dried fruit in about 3 cups of water. Press all of the water
out of the softened dried fruit. Reserve about 1/3rd of the fruit for
topping. Puree in a food processor 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 chopped, toasted pecans. Let set
for at least 2 hours and slice carefully.

Now, when I made this, it had 1/2 c toasted 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.