Name: Tropical Mincemeat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500g mixed dried fruit (currants, sultanas, mixed peel); ½ cup chopped dates (about 1; ½ cup chopped dried figs (about 5; ½ fresh coconut, chopped (or ½ cup ready-chopped coconut flesh); 1 mango, peeled and diced; ½ pineapple, peeled and diced; 1 mandarin or clementine, flesh chopped; ½ cup coconut water; 3 pieces stem ginger, chopped; 1 tsp mixed spice; ½ tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp ground nutmeg; 5 Tbsp coconut sugar (or 4 Tbsp dark brown sugar); 1 lime or lemon, zested and juiced; Juice of 2 clementines or mandarins; 4 Tbsp dark rum

Tropical Mincemeat

7 Dec 2025

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

500g mixed dried fruit (currants, sultanas, mixed peel)
½ cup chopped dates (about 1
½ cup chopped dried figs (about 5
½ fresh coconut, chopped (or ½ cup ready-chopped coconut flesh)
1 mango, peeled and diced
½ pineapple, peeled and diced
1 mandarin or clementine, flesh chopped
½ cup coconut water
3 pieces stem ginger, chopped
1 tsp mixed spice
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
5 Tbsp coconut sugar (or 4 Tbsp dark brown sugar)
1 lime or lemon, zested and juiced
Juice of 2 clementines or mandarins
4 Tbsp dark rum

Instructions

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.

https://cooktogether.com/recipe-items/tropical-mincemeat/

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