Tropical Mango Coconut Trail Mix
A Caribbean-inspired trail mix of chewy dried mango, apricots, and crisp pumpkin seeds tossed with warm cinnamon toasted cashews.
Bring bright island energy to snack time with this wholesome, chewy-crunchy tropical blend. Sprouted cashews and pumpkin seeds are lightly skillet-toasted with cinnamon and avocado oil, then combined with sweet dried mango and tangy apricots. It is a quick ten-minute pantry snack that delivers sustained energy with under ten grams of sugar per serving.
Ingredients
Every ingredient is a real Clearshelf product, scored- 881 cup sprouted cashews
- 843/4 cup sprouted pumpkin seeds
- 971 tsp avocado oil
- 881/4 cup dried mango, chopped into bite-sized pieces
- 801/4 cup dried apricots, chopped into bite-sized pieces
- 881/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Dice the dried mango and dried apricots into uniform bite-sized pieces so they blend evenly through every handful.
- 2
Warm the avocado oil in a wide skillet over medium-low heat for 1 minute.
- 3
Add the sprouted cashews and sprouted pumpkin seeds to the pan, toasting them for 3 to 4 minutes while stirring constantly until fragrant and lightly golden.
- 4
Remove the skillet from the heat, immediately dust with the ground cinnamon and fine sea salt, and stir for 30 seconds until the warm nuts and seeds are evenly coated.
- 5
Spread the spiced nuts and seeds onto a wide plate and let them cool for 2 minutes to crisp completely.
- 6
Transfer the cooled mixture to a bowl, fold in the chopped dried mango and dried apricots, and divide into six portions.
Store this trail mix in an airtight glass jar at room temperature for up to three weeks. Make sure the toasted cashews and seeds have cooled completely before combining with the dried fruit so no residual heat softens the crunch.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.