How long does raw mango cupcakes [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw mango cupcakes [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw mango cupcakes [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw mango cupcakes [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw mango cupcakes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Mango Cupcakes
[Vegan, Gluten-Free]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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Mango

Raw Mango Cupcakes [Vegan]

287

Dairy Free

Raw dessert made easy! The crust of these cupcakes is a mix of almonds, sunflower seeds, and Medjool dates. The divinely creamy mango filling is a mix of mango, fresh turmeric, fresh ginger, lime, and creamed coconut. If your mango is very sweet you can omit the maple syrup if... Read More

Ingredients You Need for Raw Mango Cupcakes [Vegan, Gluten-Free]

For the Crust:

1/2 cup almonds
1/2 cup sunflower seeds
6 Medjool dates, pitted
1 tablespoon coconut oil
1/2 teaspoon cinnamon
A pinch of pink Himalayan salt

For the Mango Cream:

1 cup creamed coconut/coconut butter
2 tablespoons coconut oil
2 tablespoons maple syrup (optional)
1 large mango
2 teaspoons fresh turmeric
1 teaspoon fresh ginger
1 tablespoon lime juice
3/4 teaspoon cinnamon

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How to Prepare Raw Mango Cupcakes [Vegan, Gluten-Free]

Place almonds and sunflower seeds into a food processor or high-speed blender and pulse a few times until they have broken down into a coarse texture. Add the rest of the ingredients and blend until the mixture comes together.
Divide the mix evenly into 8 cupcake holes, spread onto the base and press tightly down. Set aside.
In a small pot gently melt creamed coconut, coconut oil, and maple syrup stirring frequently. Set aside and leave to cool down for a bit while preparing the mango.
Peel mango, turmeric, and ginger and place into a blender with lime juice and cinnamon. Blend until smooth. Stir into the melted, but slightly cooled creamed coconut and mix well. Spoon the mixture onto the crust layer and smooth out evenly.
Place into a freezer until set and the top feels firm.
Once set leave on the counter for a bit and then run a sharp knife carefully around the edges to release the cupcakes from the tin.

Notes

Store in a refrigerator or freezer in an airtight container.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.