Mango Cashew Cupcakes

Mango Cashew Cupcakes

Summer means many things: sunshine, picnics, beach, grilling, and a bounty of fresh, ripe, juicy fruit. At the peak of summer my favorite fruit are ripe mangoes -- mangoes from India, Haitian Ataulfos from Mexico, hardy Tommy Atkins and Keitts from Florida, Kents from Ecuador, yum yum yum! My family and I love to eat mangoes raw and sprinkled with some salt and lime (I know it sounds strange, but try it!), and I love making my Mango Spice Cake and Mango Jicama Salad, but these mango cashew cupcakes are the perfect recipe for summer. They’re easy to make, individually-sized decadent yet guilt-free, gluten-free desserts with no added sugar! 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Allergens: Tree Nuts
  • Servings: 16

Ingredients

Crust

  • 1 cup walnuts
  • 1 cup Medjool dates
  • 1/4 teaspoon salt

Filling

  • 3 cups cashews (soaked overnight, water discarded)
  • 3/4 cup full-fat coconut milk
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons coconut oil
  • 3/4 cup mango fruit pulp

Mango Syrup

  • 1/2 cup mango pulp
  • 1 cup maple syrup

Garnish

  • 1 mango (chopped)
  • Pomegrate seeds
  • mint or basil leaves (thinly chopped)

Instructions

  1. In food processor, add walnuts, dates, and salt, and pulse until mixture is well blended and forms dough.

  2. Line each slot in 12-cup muffin pan with parchment paper or cupcake liners.

  3. Place 1 tablespoon crust mixture into each cup on top of liner, pressing down so completely flat on bottom.  

  4. In food processor, add soaked cashews, coconut milk, syrup, lemon juice, vanilla extract, and coconut oil, and blend until mixture is thoroughly mixed and there are little to no chunks.

  5. Pour filling into bowl and pour in mango pulp, then mix mango pulp into filling.

  6. Pour mixture over crust into each muffin cup, then place in freezer for 3-4 hours.

  7. After 3-4 hours take out of freezer and allow to thaw for few minutes.

  8. In bowl, mix mango pulp and maple syrup until well blended. This makes mango syrup.

  9. Top each cupcake with mango syrup, chopped mango, pomegranate seeds, and mint or basil.

BON APPÉTIT!