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Name: Mango Almond Macaroon Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/4 c Packed light brown sugar; 1/3 c Matzo meal; 3/4 c Plus 1 T granulated sugar; 1/2 ts Pure vanilla extract; 1 c Blanced whole almonds; 1 1/2 tb Fresh lime juice; 1/4 ts Kosher salt; 3 lg Egg whites; 3 lg Ripe mangoes; 1/2 ts Grated lime zest; 1 ts Minced fresh ginger

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INGREDIENTS

1/4 c Packed light brown sugar
1/3 c Matzo meal
3/4 c Plus 1 T granulated sugar
1/2 ts Pure vanilla extract
1 c Blanced whole almonds
1 1/2 tb Fresh lime juice
1/4 ts Kosher salt
3 lg Egg whites
3 lg Ripe mangoes
1/2 ts Grated lime zest
1 ts Minced fresh ginger

Servings

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 on Nov 03, 1997

NOTES

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Mango Almond Macaroon Torte

1/4 c Packed light brown sugar
1/3 c Matzo meal
3/4 c Plus 1 T granulated sugar
1/2 ts Pure vanilla extract
1 c Blanced whole almonds
1 1/2 tb Fresh lime juice
1/4 ts Kosher salt
3 lg Egg whites
3 lg Ripe mangoes
1/2 ts Grated lime zest
1 ts Minced fresh ginger

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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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 8 Servings

Calories: 101
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 162.3mg		6 %
Potassium 249.9mg		7 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 15.9g
Protein 8.5g		12 %
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Calories per serving: 101

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