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 is 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!
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
- In a food processor, add walnuts, dates, and salt, and pulse until mixture is well blended and forms dough.
- Line each slot in a 12-cup muffin pan with parchment paper or cupcake liners.
- Place 1 tablespoon of crust mixture into each cup on top of the liner, pressing down so completely flat on the bottom.
- In a food processor, add soaked cashews, coconut milk, syrup, lemon juice, vanilla extract, and coconut oil, and blend until the mixture is thoroughly mixed and there are little to no chunks.
- Pour the filling into a bowl and pour in mango pulp, then mix mango pulp into the filling.
- Pour mixture over crust into each muffin cup, then place in freezer for 3-4 hours.
- After 3-4 hours take out of the freezer and allow to thaw for a few minutes.
- In a bowl, mix mango pulp and maple syrup until well blended. This makes mango syrup.
- Top each cupcake with mango syrup, chopped mango, pomegranate seeds, and mint or basil.
BON APPÉTIT!
Equipment
- 12- cup muffin pan
- 12 strips parchement paper or cupcake liner
