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Video:Charoset With Apples and Mango

with Tina Abbey

Charoset is a delicious, sweet dish that's great on its own or as a topping for other foods. This one is even better because it's got apples and mangoes in it. Here's the recipe for charoset with mangoes and apples.See Transcript

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Transcript:Charoset With Apples and Mango

Hi, I'm Tina Abbey, co-author of Cooking with Love, for About.com and I'm here to show you how to make apple and mango charoset. This sweet fruit mixture is a wonderful twist on the traditional charoset. It also makes a great breakfast creal, a topping for ice cream, puddings or cake.

Charoset With Apples and Mangoes Ingredients

You will need:

  • 2 large Granny Smith apples
  • Juice of a half a lemon
  • Half a cup of fresh mango
  • Half a cup of chopped toasted pecans
  • Half a teaspoon of cinnamon
  • 1 tablespoon of honey
  • 1 tablespoon of port

Preparing Charoset Ingredients

Peel, core and dice the apples, and sprinkle with lemon juice to prevent browning. To peel and dice the mango, turn the mango so the narrow side is facing you and simply run your knife down the mango, slightly off center, so that your knife slides down the side of the seed. Repeat on the other side and then again to the front and the back. To dice it, cut the mango while the peel is intact and then slide your knife between the mango and the peel.

Preparing Charoset in Food Processor

Place the chopped apple, chopped mango, toasted pecans, cinnamon, honey and port in the bowl of a food processor fitted with the steel blade. Pulse until the ingredients are combined. It takes me about 6 times. Let the mixture sit for the flavours to meld. Your charoset will remain fresh for a week if you store it in an airtight container in the refrigerator. Charoset is served primarily during the Seder, the ceremonial dinner at Passover. Its colour and texture are meant to recall the mortar with which Israelites bonded bricks when they were enslaved in ancient Egypt.

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