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egg yolks sugar mango mango unsalted butter mango butter all-purpose baking powder coriander powder kosher salt brown sugar sugar eggs milk mango juice concentrate mango vanilla vegetable oil cream mango heavy cream condensed milk salt mango
Viewed: 29 - Published at: 6 years agoIngredients
- 8 ounces egg yolks (about 8 large egg yolks)
- 8 ounces granulated sugar
- 8 ounces mango chutney, divided
- 4 ounces mango nectar
- 6 to 8 ounces unsalted butter, at room temperature, cut into chunks
- 1 ripe Alphonso or Champagne mango, peeled and chopped finely
- 1 1/2 sticks unsalted butter, at room temperature
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons coriander powder
- 1/2 teaspoon kosher salt
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 whole large eggs plus 1 egg white
- 1/2 cup milk
- 1/3 cup mango juice concentrate
- 1/3 cup mango nectar
- 2 teaspoons vanilla extract
- 1 tablespoon vegetable oil
- Sweetened Condensed Milk Whipped Cream, recipe follows
- Dried Mango Star Garnish, recipe follows
- 4 cups heavy cream, cold
- 1 (14-ounce) can sweetened condensed milk
- Pinch salt
- 1 package sweetened dried mango
Method
- For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
- In a medium stainless steel bowl, whisk the egg yolks and sugar until combined.
- Add 4 ounces of the mango chutney and the mango nectar.
- Whisk until combined.
- Place the bowl on top of the pot of boiling water.
- Reduce the heat to a simmer.
- Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
- Take the mixture off the stove.
- Add the butter and whisk until the butter is fully incorporated.
- Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
- For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
- In a small saucepan, heat the butter on low until just melted.
- Set aside.
- In a large mixing bowl, sift together the flour, baking powder, coriander and salt.
- Add the sugars and whisk until all the dry ingredients are combined.
- In a separate bowl, whisk the eggs and egg white until lightly beaten.
- Mix in the milk, mango juice concentrate, mango nectar and vanilla.
- Gradually add the wet ingredients into the dry, whisking until just combined.
- Scoop 1/2 cup batter into the saucepan of melted butter.
- Stir until combined.
- Add the oil and continue to mix until all are incorporated.
- Pour back into the large bowl of batter.
- Fold in until incorporated.
- Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
- Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes.
- Allow the cupcakes to cool in the pan for 5 minutes.
- Then remove to a cooling rack until completely cool.
- Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife.
- Fill with the mango chutney curd.
- Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
- Turn the mixer to low speed and slowly pour in the condensed milk.
- Add the salt.
- Mix until firm peaks form.
- Do not over-mix.
- Use a small rolling pin to flatten a few pieces of dried mango.
- Cut out 24 stars with 1/2-inch star shaped cookie cutter.
