Fruit mince is a staple in many British and Australian Christmas desserts. Made from a mix of dried fruits coated in a sweet, sticky sauce, it can be added to tarts, baked into cakes, rolled into energy bites, and more. This version adds a tropical spin to the traditional fruit blend, punctuated by warm spices and orange zest. This fruit mince is so good, you might be tempted to grab a few spoonfuls before using it for desserts — don't worry, we won't tell.

Tropical Pineapple and Mango Fruit Mince [Vegan, Gluten-Free]



  • 1 cup golden raisins
  • 1 cup pitted dates, chopped
  • 1 cup de-stemmed figs, sliced finely
  • 1 cup dried apricots, diced
  • 1 cup pitted prunes, sliced
  • 1 cup dried coconut
  • 1/2 cup currants
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla powder or paste
  • 1/2 cup coconut sugar
  • 1 tablespoon fresh organic lemon zest
  • 2 ripe mangoes
  • 1/2 peeled pineapple
  • 1/4-1/2 cup water (more if your mangoes and pineapple are small, less if they are large)
  • 1/2-1 teaspoon mixed spices (optional)
  • 1 tablespoon fresh orange zest


  1. Add all of the dried fruit, coconut, coconut sugar, spices, zest, and vanilla to a large mixing bowl that has a sealable lid.
  2. Add the mango and pineapple to a blender and blend until smooth then add to the dried ingredients in the mixing bowl and stir to combine.
  3. Place the lid onto the bowl and let sit for up to 4-5 days. Giving it a stir once a day. The longer it sits, the more the flavors develop.
  4. Use in any desired desserts.