Mango-Cherry Macaroon Crumble

Campbell's Mango-Cherry Macaroon Crumble Recipe

What to do with the macaroons leftover from the holidays?  Use them to make this inventive fruit's the perfect way to end a good meal.

At a glance


25 min.


1 hr. 20 min.



Servings: about 1/2 cup each

Bake: 25 min.

Stand: 30 min.

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What You'll Need

1 large mango, peeled, pitted and and cut into cubes (about 1 1/2 cups)
1 cup drained canned pitted sour cherries 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 almonds, toasted and coarsely chopped
3 tablespoons unsalted margarine, cut into small pieces

How to Make It

  • 1

    Heat the oven to 375°F.  Lightly grease a 9-inch pie plate.

  • 2

    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.

  • 3

    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.

  • 4

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

  • 5

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

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