Cuban Charoset Balls

Margi Lenga Kahn

This version of charoset is the creation of Jennifer Stempel, and was inspired by Cuban island flavors.   


  • 5 oz. dried unsweetened mango, coarsely chopped 
  • 8 oz. dried unsweetened pineapple, coarsely chopped 
  • ½ cup almond slivers, toasted 
  • 2 cup unsweetened shredded coconut, toasted, divided


In a small bowl, soak the mango in hot water for 30 minutes. Drain well and add to the bowl of a food processor. 

Add pineapple, almonds and 1 cup of the coconut to the mango in the food processor; pulse just until mixture starts to form a ball. You should still see some visible chunks. 

Form mixture into bite-size balls and place them on a waxed-paper lined pan.

Pour remaining 1 cup of coconut into a small bowl. Roll balls in coconut and transfer to a serving platter.