NEW YORK (WLNY) — Looking for a way to make your Seder dinner unique?

Jeff Nathan is executive chef and co-owner of Abigael’s on Broadway, the world’s largest Kosher restaurant. He joined us on The Couch with a great recipe for Mango-Date Haroset.

More: NYC’s 5 Best Bets For Kosher Restaurants On Passover

Mango-Date Haroset

Pareve    (Makes 3 1/2 cups)


1/2     cup walnut pieces
1/3     cup pecan halves
3     tablespoons sugar
1     teaspoon 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 in 1/4-inch dice
1     teaspoon ground cinnamon
1/2     cup sweet white wine
2     teaspoons fresh lemon juice


Rough chop the walnuts and pecans in a food processor along with the sugar and ginger.  Transfer chopped nut mixture to a medium bowl.

Stir in the mangoes, grapes, dates and cinnamon.  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.

Watch & Listen LIVE