| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Seder |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Packed light brown sugar |
| 1 |
ts |
Minced fresh ginger |
| 1 1/2 |
tb |
Fresh lime juice |
| 3 |
lg |
Ripe mangoes |
| 1 |
c |
Blanced whole almonds |
| 1/3 |
c |
Matzo meal |
| 3/4 |
c |
Plus 1 T granulated sugar |
| 1/2 |
ts |
Pure vanilla extract |
| 1/2 |
ts |
Grated lime zest |
| 1/4 |
ts |
Kosher salt |
| 3 |
lg |
Egg whites |
INSTRUCTIONS
Preheat oven to 350F. Lightly oil a 9-inch round metal cake pan or coat it
with nonstick spray.
Put brown sugar, ginger and lime juice in a prepared cake pan and place
over low heat. Cook, stirring, until the brown sugar melts and comes to a
simmer. Remove from heat.
Core, peel and cut the mangoes into 1/4-inch thick slices. Arrange slices
over sugar muxture in pan in concentric circles. Place over low heat and
simmer for 8 minutes. Remove from heat and set aside.
Place almonds in food processor and process until they can be pressed into
a paste; this may take several minutes. Add matzo meal, sugar, vanilla,
lime zest and salt. Process until combined.
In a small bowl, whisk egg whites until frothy. Add to food processor and
process until smooth. Carefully spread alomnd mixture over the mangoes.
Bake for about 30 minutes, or until crust is lightly browned around edges.
Place on a wire rack and let cool in pan for 20 minutes. Run a knife
around edge of pan to loosen, then invert onto a cake plate. Let cool
completely before serving.
285 cal; 10 g fat; 6 g pro; 95 mg sod; 0 mg chol; 4 g fiber
Reprinted from Eating Well Magazine, March/April 1997.
Posted to MM-Recipes Digest V4 #287 by Julie Bertholf
<jewel1@ix.netcom.com> on Nov 03, 1997
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