There are so many things I love about spring. I love all the beautiful flowers that bloom around town, and I love that there are more sunny days in Southern California that make for wonderful afternoons and evenings. I also love the many fresh fruits that are in season and available this time of year.
One of my favorite fruits of the season is mango. Most of the mangos in California come from Mexico. The mango has a wonderful flavor and are sweet and juicy.
I love to serve them in fruit bowls, smoothies, salsas, cocktails and cupcakes. Today I am sharing my simple recipe for mango cupcakes. I used Mango smoothie to save time, but you can also make your own by pureeing fresh cut, ripe mango in a food processor.
1 box white, vanilla or yellow cake mix
1 cup mango smoothie or pureed mango juice
1/4 cup oil
Preheat oven to 350 degrees. Prepare cupcake pan. Combine cake mix with juice, eggs and oil. Once mixed thoroughly, pour into prepared cupcake pan. Bake 16-19 minutes until toothpick comes out clean.
Frost when cooled with buttercream frosting. Top with a slice of fresh mango if you wish.
These make a nice dessert for Mothers’ Day and Cinco de Mayo festivities.
Do you eat mangos? How do you like to eat them?
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
Cream butter with an electric mixer on low speed. Add sugar slowly . Add vanilla and whip on medium speed until frosting peaks. Frost when cupcakes have cooled.