Mangoes are one of the most celebrated tropical fruits out there. Mangoes are refreshing and delicious.

~Ingredients:

-Cupcake:

1/2 Cup Unsalted Butter.

2/3 Cup Sugar.

2 Eggs.

2 Egg Yolks

1 Teaspoon Vanilla Extract or Vanilla Essence.

1 1/2 Cups All Purpose Flour.

1 1/2 Teaspoon Baking Powder.

1/2 Teaspoon Salt.

1/4 Cup Whole Milk.

~Puree:

1 Ripe Mango.

~Filling:

3 Egg Yolks.

3 Tablespoons Sugar.

1/4 Cup Mango Puree.

1 Tablespoon Unsalted Butter.

~Toppings:

1 Cup Fresh Cream.

1 Teaspoon Unflavored Gelatin Powder.

4 Teaspoons Iced Water.

3 Tablespoons Confectioners's Sugar.

Mango Puree to taste.

~Directions:

-Puree:

Step 1: Peel the mango and process it until you have a uniform juice.

Step 2: Sift to make the puree smooth.

Step 3: If your mango is big enough, you might have enough puree left over to make the filling and the topping.

-Cupcake:

Step 1: Preheat your oven to 356 degrees fahrenheit.

Step 2: In a bowl sift flour, baking powder and salt

Step 3: Beat together the butter and sugar until it forms a fluffy and white cream.

Step 4: Add the eggs and the egg yolks, one at a time, beating well.

Step 5: Add the Vanilla and beat again.

Step 6: Layer the addition of milk and the dry ingredients, finishing with the dry ones.

Step 7: Beat to combine, or otherwise your cupcake will be heavy.

Step 8: Spoon the batter into the cupcake molds and bake for approximately 15 minutes or until a toothpick inserted comes out clean.

Step 9: Set aside.

-Filling:

Step 1: In a pan combine the egg yolks with the sugar.

Step 2: Add the mango puree.

Step 3: Stir with a spatula on medium heat.

Step 4: Let it cool with a plastic wrap in contact with the cream.

Step 5: When both the cream and the cupcake are cooled, you can add the filling.

-Topping:

Step 1: Soak the gelatin in cold water until absorbs all the liquid, which will take about 5 minutes.

Step 2: Put it in the microwave for 10 seconds until the gelatin melts - Nothing more, nothing less!

Step 3: Set aside.

Step 4: Whip the cream until it becomes creamy.

Step 5: Add the sugar and beat to combine.

Step 6: Just before the whipped cream reaches the firm peak stage, add the gelatine and beat some more.

Step 7: Be careful to not beat too much or your cream will be turned into butter.

Step 8: Decorate with the whipped cream and pour some of the puree on top!

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)