Tuesday, September 25, 2007
Mango-Date Haroset
By Jeffrey Nathan @ 4:32 PM :: 20311 Views :: 864 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

Mango-Date Haroset

Jeffrey Nathan


Reprinted with permission from the publisher of

Adventures in Jewish Cooking (Clarkson N. Potter, 2002)


On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!




1/2 cup walnut pieces
1/3 cup pecan halves
1 teaspoon ground cinnamon
3 tablespoons sugar
1 teaspoon peeled, shredded, and minced fresh ginger (use the large holes on a box grater)
2 ripe mangoes, peeled, seeded, and cut into 1/4-inch dice
2/3 cup seedless red grapes, quartered
1/2 cup pitted dates, cut into ¼-inch dice
1/2 cup sweet white wine
2 teaspoons fresh lemon juice

1.  Roughly chop the walnuts, pecans, and cinnamon in a food processor along with the sugar and ginger.  Transfer the chopped-nut mixture to a medium bowl.

2.  Stir in the mangoes, grapes, and dates.  Gently stir in the wine and lemon juice.  Cover with plastic wrap and refrigerate to blend the flavors, about 2 hours.  (The haroset can be made up to 1 day ahead.)

Makes 3 1/2 cups.

Jeffrey Nathan is the executive chef and co-owner at Abigael's, New York City's premier kosher restaurant.  This recipe comes from Adventures in Jewish Cooking (Clarkson N. Potter, 2002), the companion book to Jeffrey's public television series New Jewish Cuisine, a past nominee for the James Beard Award for best national cooking show.  For more information, visit http://www.abigaels.com/.