Haroset, a sweet topping for matzo crackers, symbolizes the mortar Jewish slaves used to build cities for the Egyptians. It's also an important part of the seder, a ceremonial meal eaten during Passover. Here's a tropical twist on the classic dish from the book "Adventures in Jewish Cooking" by Jeffrey Nathan (Clarkson Potter).
In a food processor, roughly chop the nuts, cinnamon, sugar, and ginger, then transfer them to a medium bowl.
Stir in the mangoes, grapes, and dates. Gently stir in the grape juice and lemon juice.
Cover the bowl with plastic wrap and refrigerate it for 2 hours so the flavors will blend. Makes about 4 cups. (The haroset can be made up to 1 day ahead.)