Mango is Summer to me. It is impossible to imagine one without the other. When I was at school I always knew that the holidays were close when mango prices had fallen enough for us to buy a box of them. To this day, the thrill of buying a box full of mangoes brings me a ridiculous amount of joy.
We bought them about four hours into our trip, and the sweet, syrupy smell filled our warm car, becoming increasingly enticing over the remaining two hours.
Armed with this box of mangoes, I’m going to be making mango recipes for the next few days… or just gorging myself on their delicious little cheeks.
- 115g butter
- ½ cup white sugar
- 1 egg
- 1 1/3 cups plain flour
- 1 tsp bicarb
- ½ cup Greek yoghurt
- 1 tsp vanilla
- 150g mango flesh (about 1 mango)
- 2 tbsp white sugar
- 110g butter
- 3 ½ cups icing sugar
Preheat your oven to 180°C and grease two 24 capacity mini cupcake tins.
Cream your butter and sugar together. Add in the egg and mix well. Mix in the plain flour and bicarb, then the Greek yoghurt and vanilla. Scoop the mixture into your prepared tins and pop into the oven for 10 minutes.
While your cupcakes cool, dice your mango flesh and pop it into a blender along with the white sugar.
Mix together the mango puree with the butter and icing sugar until combined – you should end up with a soft, but shape-holding buttercream.
Pop it in the fridge for ten minutes to firm up slightly, then scoop into a piping bag fitted with a star nozzle and pipe generously onto each cooled cupcake.
Ps check out how sneaky Norman is – photo-bombing my shoot!