You’re in for a real treat today!
I’ve been buying mangoes by the box full. I’m not even kidding.
But not just any mangoes, Indian Alphonso mangoes!
A couple of months of the year, we’re blessed with incredible mangoes, imported in from South Asia. The best of the best, in my humble opinion, is the Alphonso. Slice open the golden yellow skin to reveal a deep orange, saffron coloured, smooth, almost buttery flesh, bursting with sweet juices and a mouthwatering aroma.
It’s so freaking good, I don’t know where to start! Ugh – sweet but well balanced with its ever so slightly tart aftertaste, think delicate notes of honey and citrus and a melt in the mouth texture.
Growing up, we spent our summer holidays in India. I have such fond memories of being sat on the floor, after dinner, devouring the last mangoes of the season. Whilst the sweet juices ran down our little wrists, my little brother and I would argue over who got the pit that evening.
I’ve never really seen these sold in a normal supermarket – apart from like flavoured ice cream and stuff, which usually tastes pretty synthetic. You’ll probably have to make a trip down to your local brown people shops to land yourself a box (or two!) of these badboys! It’s worth the trip, trust me on this one.
And when you buy them by the box load, you have to come up with creative ways of using them up!
Enter these cupcakes:
Moist coconut and mango sponge, topped with a mixture of luscious, thick and creamy alphonso mango and coconut whipped creams, toasted coconut shavings and a cheeky slice of mango…
They’re the perfect summery treat!
- 175g caster sugar
- 110g salted butter at room temperature
- 185g alphonso mango puree (approx 2 mangoes, blitz in a food processor or simply push the pulp through a sieve with the back of a spoon)
- 75g desiccated coconut, toasted on a pan until slightly browned
- 2 medium eggs
- 150g flour
- 3/4 tsp baking soda
- 100ml buttermilk
- 125g pureed alphonso mango (approx 1 large mango, blitz in a food processor or simply push the pulp through a sieve with the back of a spoon)
- 300ml double cream
- 65g mascarpone
- 50g icing sugar, sifted
Extras (for decoration)
- 20g toasted desicated coconut (place in a small frying pan, heat on medium for a few mins until golden brown)
- Thinly sliced mangoes
- Preheat the oven to gas mark 5 and line a cupcake tray with 15 cases.
- Cream together the butter and sugar until light and fluffy.
- One by one, add the eggs, mixing well between each addition.
- Add the mango puree and toasted desiccated coconut and mix well to combine.
- In a separate bowl combine the flour and baking soda. Mix to combine before adding a third of this to the batter and mixing to combine.
- Add half the buttermilk to the batter, mix well to combine,
- Repeat with the remaining flour/baking soda mixture and the buttermilk is all well combined.
- Pour batter into the prepared cupcake liners and bake for 20mins or until a cake tester comes out clean.
- Allow to cool on a cake rack before piping.
Frosting and decoration
- Add the ingredients for the coconut cream to a large bowl. Whisk until light and fluffy.
- Add the ingredients for the mango cream to a large bowl. Whisk until just whipped.
- Transfer the frosting, alternate spoonful at a time into a piping bag and decorate the cupcakes before topping with a slice of mango and some toasted coconut flakes.
- Store the cupcakes in the fridge until ready to eat.