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Source: Campbell's Recipes
Tagged With: 8 servings (about 1/2 cup each)
Mango-Cherry Macaroon Crumble
What to do with the macaroons leftover from the holidays?  Use them to make this inventive fruit crumble...it's the perfect way to end a good meal.
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Serves: 8 servings (about 1/2 cup each)
Prep Time: 25 minutes
Cook Time: 25 minutes
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1 large Mango, peeled, pitted and and cut into cubes (about 1 1/2 cups)
1 cup drained canned pitted sour cherry packed in water
2 tablespoons dried cherries or dried cranberries
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/2 cup pure maple syrup
1 1/2 cups crumbled coconut macaroons
1/2 cup almond, toasted and coarsely chopped
3 tablespoons unsalted margarine, cut into small pieces




Heat the oven to 375°F.  Lightly grease a 9-inch pie plate.
Stir the mango, sour cherries, dried cherries, nutmeg and cinnamon in a medium bowl.  Add the maple syrup and stir to coat.  Let stand for 30 minutes.
Stir the macaroons and almonds in a medium bowl.  Add the margarine to the bowl.  Using your fingers, combine until the mixture forms coarse crumbs.

Pour the mango mixture into the pie plate.  Sprinkle with the macaroon mixture.

Bake for 25 minutes or until the mango mixture is hot and bubbling and the topping is golden brown.





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