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Source: FamilyTime Favorites

Mango-Cherry Macaroon Crumble
A luscious fruit crumble is fresh way to make use of the macaroons that seem to proliferate in most households during Passover.
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Serves: 8
Prep Time: 45 minutes
Cook Time: 25 to 35 minutes
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1 large ripe mango, peeled and cut into small chunks (1 1/2 to 1 3/4 cups)
1 cup canned pitted sour cherries, packed in water and drained
2 tablespoons dried cherries, or dried cranberries
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon ground cinnamon
1/2 cup warm maple syrup
1 1/2 cups crumbled coconut macaroons, homemade or commercial
1/2 cup almonds, lightly toasted and coarsely chopped
Pinch of salt
3 tablespoons margarine, unsalted if possible, cut into bits, plus more for greasing pan




Preheat the oven to 375 degrees F. Grease an 8- to 10-inch glass or ceramic pie plate, or similar ovenproof dish.

Combine the mango, sour cherries, dried cherries or cranberries, nutmeg, and cinnamon in a bowl. Pour the warm maple syrup over the fruit and stir with a wooden spoon to coat evenly. Set aside to macerate for about 30 minutes.

If the macaroons are very moist, toast them lightly on a baking sheet for 5 to 10 minutes in a 300 degree F. oven and then let cool. Or leave them out overnight to dry until crumbly.

Chop the macaroons by hand or in a food processor using the pulse motion. Transfer to a bowl and mix with the almonds and salt. Work the margarine in with your fingertips until the mixture resembles coarse crumbs.

Spoon the fruit and accumulated juices into the pie plate. Scatter the macaroons over the top.

Bake for 25 to 35 minutes or until the fruit is bubbling and the top is golden brown. Serve warm.

Note: Mangoes are messy to peel and cut up. Don't expect neat cubes!







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