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4 ripe mangoes, peeled, pitted, and cut into chunks
2/3 cup sugar
4 tablespoons water
1 and 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 tablespoon vegetable oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon mango extract
3/4 cup mango puree*
1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup mango puree
1 teaspoon mango extract
2-3 cups confectioner's sugar
Combine mangoes, sugar, and water in a blender and puree until smooth.
Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk.
In the bowl of an stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, oil, and sugar together until well combined and fluffy. Beat in the eggs, one at a time, followed by the mango extract. Beat in half the flour mixture, then the mango puree, and then the rest of the flour mixture. Beat until the batter is smooth, scrape down the sides as needed.
Divide the batter evenly among the prepare muffin cups. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean. Allow the cupcakes to cook in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and place them on the wire rack to cool completely. Top them with frosting.
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and shortening on medium speed for 2 minutes, until fluffy.
Add the mango puree and mango extract and mix to combine.
Add the sugar, one cup at a time, mixing on low speed until well combined.
To serve, mix some coarsely chopped mangoes with prepared mango puree and dollop on top of frosting.
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