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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.  
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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

Method
 

  1. Peel and finely chop the mango, pineapple and mandarin/clementine. Cut the coconut flesh into very small cubes.
  2. Place all the fresh fruit and coconut into a large, heavy-based saucepan.
  3. Add the mixed dried fruit, dates, figs, stem ginger, spices, sugar, citrus zest, citrus juices and coconut water. (Do not add the rum yet.)
  4. Bring the mixture to a boil, then reduce the heat.
  5. Simmer gently for 20–30 minutes, stirring occasionally, until it thickens to a jam-like consistency.
  6. Remove from the heat and allow the mixture to cool slightly.
  7. Stir in the dark rum.
  8. Spoon the mincemeat into sterilised jars and seal tightly.
  9. Store in a cool, dark place such as a pantry or larder. Once opened, keep refrigerated.