Today I’m bringing a little bit of sunshine to your screen, Spring has arrived and sunshine, blue skies and warm weather are around the corner. Easter is this week and I wanted to make something bright, healthy and beautiful to fit the occasion.
So you could say this Mango and Turmeric Raw Cupcakes recipe is my little contribution to Easter and to Spring and to all the good to come in the upcoming months.
The recipe is pretty much straight forward, the crust is a mix of almonds, sunflower seeds and medjool dates. The mango and turmeric filling is a mix of mango, fresh turmeric, fresh ginger, lime and creamed coconut and it’s absolutely divine.
I’ve used some dried marigolds for the decoration, you could also use some fresh mango, flaked coconut or edible flowers of your choice. If your mango is very sweet you can omit the maple syrup if you like as it’ll be sweet enough.
I’ve also made this recipe as a 6″cake for my friend’s birthday with a great success. Even my 7 year old son and his friend enjoyed it, with the turmeric!
- Crust layer:
- 80g almonds (1/2 cup)
- 70g sunflower seeds (1/2 cup)
- 6 medjool dates, pitted
- 1tbsp coconut oil
- ½tsp cinnamon
- pinch Pink Himalayan Salt
- Mango turmeric layer:
- 200g creamed coconut/coconut butter (1 cup)
- 2tbsp coconut oil
- 2tbsp maple syrup (optional)
- 1 large mango (about 1 cup pureed)
- 2tsp fresh turmeric
- 1tsp fresh ginger
- 1tbsp lime juice
- ¼tsp cinnamon
- Place almonds and sunflower seeds into a food processor or high speed blender and pulse 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 coconut butter, 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 slightly cooled coconut butter 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 sharp knife carefully around the edges to release the cupcakes from the tin.
- Store in a fridge or freezer in an airtight container.
- Enjoy!
If you can't find fresh turmeric, you can replace it with up to 1tsp dried turmeric.
Rebecca @ Strength and Sunshine says
March 22, 2016 at 3:28 pmBeautiful! 2 of the best yellow things! Mango and turmeric!
Hana says
March 22, 2016 at 6:24 pmThank you Rebecca! Bonus, they taste great together! x
Cindy says
May 4, 2016 at 8:48 pmThis looks delicious! I am allergic to dates andcwondervwhat I might substitute ?
Thanks
Hana says
May 4, 2016 at 9:19 pmHi Cindy, you could substitute the dates with raisins or dried figs. I think either would work in the recipe.
Andréa says
May 15, 2016 at 2:26 pmHi ! I’m from France and I tested your recipe yesterday, it was just divine ! All my (non-vegan) family loved it, me (vegan) included !
I love using turmeric for the color and the taste, as for the benefits for our health. I just fell in love with your blog… So thanks a lot for sharing all these amazing recipes !
À bientôt,
Andréa
Hana says
May 15, 2016 at 5:07 pmDear Andréa, thank you so much for your lovely comment. I’m so happy the recipe had so much success, it’s my intention to pack all my recipes with as much goodness as I can to benefit our health. I’m so happy to have you here. Hxx
Chaitanya says
October 28, 2016 at 6:12 pmHi, Hana for firmness how long should be good enough to keep in the freezer.
Hana says
October 28, 2016 at 6:48 pmHi Chaitanya, the coconut butter helps it set fairly quickly, it should be ready between 30 minutes and an hour.
Crystelle says
December 29, 2016 at 9:47 pmHi!! This looks amazing and I’d love to send them to California from the east coast. Would you think these would last if I priority shipped them (it’s winter right now and usually takes a week to send). Thank you!
Hana says
December 30, 2016 at 1:01 pmThank you Crystelle! I don’t think these are ideal to be shipped by mail, they should really be kept in fridge or freezer. The base would be fine, but the mango coconut layer would likely get spoiled.
Curious baker says
January 5, 2017 at 7:52 pmCan I use canned mango purée/pulp? If yes what would the measure be? Thanks!
Hana says
January 6, 2017 at 10:58 amHi, I haven’t tried, but I don’t see why not. I’ve just blended one large mango and it makes about 240ml (1 cup) mango puree. Hope it works well.
julie says
June 9, 2018 at 12:51 amHi there, about to make this. Can I substitute turmeric powder and ginger in powder form? Just bought the mango today and realized after I got home it called for fresh turmeric/ginger : /
Hana says
June 9, 2018 at 12:07 pmHi Julie, yes, you can, but use just a little to your taste. I would start with 1/4tsp and see how that goes. Hope you like them :)
Erica says
February 24, 2019 at 7:45 amHi, do you think coconut oil, would work just as well as coconut butter? Ive only got oil atm- thanks
Hana says
February 24, 2019 at 3:39 pmHi Erica, coconut butter will be better in this recipe because it doesn’t have the cashews in, coconut oil might not taste as good. If you like to use coconut oil then I would also add some soaked cashews.
Erica says
February 24, 2019 at 8:33 pmGood to know- thanks