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Mango Cashew Cupcakes

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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! 
Servings: 16
Prep Time: 10 minutes
Cook Time: 20 minutes

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