Recipe - Mango Almond Macaroon Torte

One fourth cup Packed light brown sugar
1 teaspoon Minced fresh ginger
1 One half tablespoon Fresh lime juice
3 lg Ripe mangoes
1 cup Blanced whole almonds
1/3 cup Matzo meal
Three fourths cup Plus 1 T granulated sugar
One half teaspoon Pure vanilla extract
One half teaspoon Grated lime zest
One fourth teaspoon Kosher salt
3 lg Egg whites

Preheat oven to 350F. Lightly oil a 9inch 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 1/4inch 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 MMRecipes Digest V4 #287 by Julie Bertholf
jewel1@ix.netcom.com on Nov 03, 1997