3-Ingredient Tropical Trail Mix

Name: 3-Ingredient Tropical Trail Mix
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups raw nuts ((cashews are best*)); 1/2 cup large flake unsweetened coconut ((small flakes work well, too)); 5 ounces dried mango*, chopped/cut into bite-size pieces ((5 ounces yields ~ 1 cup))

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Using a wood spatula to mix healthy homemade Tropical Trail Mix on a baking sheet

Do you like to travel, take road trips, or go on hikes?

If you’re like us and are always in need of a snack but don’t like what most airports and convenience stores have to offer, make your own!

We like to take this trail mix on adventures and find that it is perfect for fueling us between meals. Plus, it’s made with just 3 ingredients and only requires 20 minutes and 1 pan!

Tray of ingredients for making our Tropical Trail Mix made with dried mango, coconut, and cashews

Baking sheet of freshly roasted cashews for making Tropical Trail Mix

To begin, toast raw cashews in the oven until they are golden brown and fragrant. Then add coconut flakes and continue toasting until you end up with cashews and coconut with a nice crunch and toasted flavor.

Wooden spoon resting on a baking sheet of healthy homemade Tropical Trail Mix

Once the cashews and coconut have cooled slightly, simply add the chopped dried mango (or other dried fruit). The result is a quick and tasty snack that makes you feel like you’re in the tropics!

Using a spoon to pour homemade Tropical Trail Mix onto colorful paper

We hope you’ll LOVE this snack as much as we do. It’s

Sweet
Salty
Crunchy
Chewy
Easy
& Delicious!

If you are looking for more healthy plant-based snack ideas, check out our No-Bake PB&J Energy Bites, 1-Bowl Vegan Gluten-Free Crackers, and Easy Vegan Protein Bars.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Jar and large spoon filled with simple homemade Tropical Trail Mix

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 14 (1/4-cup servings)

Course Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 2 Months

Does it keep? 2 Weeks

Ingredients

US Customary – Metric

2 cups raw nuts (cashews are best*)
1/2 cup large flake unsweetened coconut (small flakes work well, too)
5 ounces dried mango*, chopped/cut into bite-size pieces (5 ounces yields ~ 1 cup)

Instructions

Preheat oven to 325 degrees F (162 C) and arrange nuts on a baking sheet. Bake for 10-15 minutes, or until golden brown and fragrant. In the last few minutes of baking (around the 8-minute mark), add the coconut flake — it should only take a few minutes to toast.
Remove from oven and let cool slightly. Then add dried fruit of choice. Enjoy immediately. Store at room temperature for up to 2 weeks (sometimes longer), or in the freezer for up to 2 months.

Video

Notes

*We prefer cashews in this recipe because they align with the tropical flavors a bit more, but most nuts would work (and macadamia would be especially good!).
*If you aren’t into mango, sub another dried fruit such as pineapple, cherry, or banana. And if you aren’t into coconut, simply leave it out or sub it with more dried fruit!
*Recipe as originally written yields ~3 ½ cups trail mix

Nutrition (1 of 14 servings)

Serving: 1 quarter-cup servings Calories: 154 Carbohydrates: 14.2 g Protein: 3.7 g Fat: 10.1 g Saturated Fat: 3.1 g Sodium: 12.2 mg Potassium: 154 mg Fiber: 1.2 g Sugar: 8.7 g