Supplies
- 380 grams chopped Mangos (roughly 2 large mangos)
- 180 grams tropical dried fruit mix
- 100 grams pitted dates
- 50 grams brazil nuts
- 1 lime
- 40 grams suet
- 1 1/2 teaspoon Ground Allspice
- 1 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 60 grams brown sugar
- 1 tablespoon honey
- 300 milliliters rum
- 2 Jus-Rol Short Crust Pastry Sheets
- 1 egg white
Steps
- Preheat oven to 190C.
- Peel the two mangos and chop into 1 centimeter cubes. (There should be around 380 grams of chopped mango for this recipe.)
- Roughly chop the dates, the tropical fruit mix should already be chopped but if it isn't chop into raisin sized pieces.
- Roughly chop the brazil nuts and toast for around 5 minutes in a large pan on a low heat until they are lovely, golden and aromatic.
- Add the mango, dates, tropical fruit mix, cinnamon, nutmeg, allspice, sugar and honey cook for around 5 minutes, stirring constantly until fruit has softened.
- Add suet and the zest and juice of lime and the rum.
- Cook for around 15 - 20 minutes until the rum has reduced and it starts to resemble the texture of traditional mincemeat.
- Using a circular and star shaped cookie cutter cut 12 of each shape into the pastry sheets.
- To make the pies arrange the circles into a 12 hole cupcake tin followed by a teaspoon of mincemeat and top with a star. (If you wet the edges of the star it will help it to seal the pasty together.)
- Finish by topping the mince pies with a brush of egg white and a sprinkle of brown sugar.
- Bake in the oven at 200C for around 18 minutes.
- Sprinkle with a bit of icing sugar and enjoy!