Tropical Mincemeat
This vibrant tropical mincemeat is a fresh, vegan twist on classic Christmas mincemeat, bursting with exotic fruits and warm festive spices. It’s naturally dairy- & gluten-free, rich in flavour, and far more delicious than anything you’ll find in shops. By making your own, you can adjust the sweetness, choose high-quality ingredients, and create a brighter, fruitier mincemeat perfect for mince pies, pastries, festive tarts or edible gifts. Packed with mango, pineapple, coconut, citrus and stem ginger, this recipe brings a sunny, tropical flair to traditional holiday baking. One batch fills roughly 3–4 small jars—ideal for sharing with friends and family.
Ingredients
Method
- Peel and finely chop the mango, pineapple and mandarin/clementine. Cut the coconut flesh into very small cubes.
- Place all the fresh fruit and coconut into a large, heavy-based saucepan.
- Add the mixed dried fruit, dates, figs, stem ginger, spices, sugar, citrus zest, citrus juices and coconut water. (Do not add the rum yet.)
- Bring the mixture to a boil, then reduce the heat.
- Simmer gently for 20–30 minutes, stirring occasionally, until it thickens to a jam-like consistency.
- Remove from the heat and allow the mixture to cool slightly.
- Stir in the dark rum.
- Spoon the mincemeat into sterilised jars and seal tightly.
- Store in a cool, dark place such as a pantry or larder. Once opened, keep refrigerated.