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!
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.