With skin tones ranging from green to blushing red, and hues of purple and sunny yellow, it’s only when you slice open a mango to reveal its sweet and juicy orange flesh, that the love of your life will truly be enticed this Valentine’s Day!
Yes, we dare you to elevate your romantic celebrations with the delightful taste of fresh mangoes! As South Africa embraces the local mango season, it’s the perfect opportunity to indulge in the vibrant flavours of mango by creating delicious mango cupcakes that will impress your loved ones and tickle their taste buds too.
Centuries ago, princes of the east believed that the mango was the food of the gods and the ‘king of fruits’. In India, the mango tree is regarded as a symbol of love, perfect evidence to prove that this fruit has all the qualities to set the scene for an idyllically romantic evening…
If charming folklore doesn’t do the trick, then the scientific facts should convince your Valentine that their heart is of utmost importance to you. Not only is this yummy fruit high in vitamins A, C, and biotin, and the mineral potassium but it is naturally free from fat, sodium, and cholesterol – making mangoes a good choice for a happy heart and a healthy body too.
For more Mmmmm…mangoes recipes visit www.mango.co.za, like us on Facebook @SAMangoes and follow us on Instagram @MangoesSA
Mango Cupcakes
- Makes 12
- Preparation time: 45 minutes
- Cooking time: 25 minutes + cooling
Ingredients for the cupcakes:
- 80 ml (⅓ cup) sunflower oil
- 2.5 ml (½ tsp) salt
- 7.5 ml (½ tbsp) vanilla or mango essence
- 180 ml (¾ cup) castor sugar
- 1 egg
- 125 ml (½ cup) fresh mango purée
- 125 ml (½ cup) milk
- 375 ml (1½ cups) self-raising flour
- 45 ml (3 tbsp) dried mango, finely chopped (optional)
For the icing
- 250 ml (1 cup) mango purée
- 200 g soft butter
- 5 ml (1 tsp) vanilla or mango essence
- 1000 ml (4 cups) icing sugar, sifted
- Squeeze of lemon, to taste
For the filling
- 1 mango, peeled and cut into small cubes
- 30 ml (2 tbsp) icing sugar
Method:
- For the cupcakes, preheat oven to 180 °C.
- Line 12 holes of a standard cupcake pan with paper cases.
- Beat the oil, salt, essence, and sugar until light and creamy. Beat in the egg and mango purée.
- Fold the milk and flour, alternating into the oil mixture until just combined. Fold in the dried mango, if using. Divide between the cases.
- Bake for about 20 minutes or until cooked when tested with a skewer. Cool on wire racks.
- For the icing, heat the mango purée in a small saucepan on medium heat until reduced to 125 ml (½ cup). Cool completely.
- Beat the butter until creamy. Add the essence and cooled mango reduction and beat until combined. Beat in the icing sugar, one cup at a time, until smooth. Stir in lemon juice, to taste. Cover and store in the fridge for at least 30 minutes to firm up slightly.
- For the filling, combine the mango and sugar. Mash half until puréed and stir through the rest of the cubes.
- Use a cupcake corer or teaspoon to remove the centers of the cupcakes. Divide the filling between the cupcake holes.
- Spoon the icing into a piping bag fitted with an open star nozzle and pipe a circle around the filling on top of each cupcake. Serve immediately or store covered in the fridge.