Mango Coconut Cupcakes Recipe ~ Barley & Sage (2024)

These mango coconut cupcakes have a light coconut cupcake base, are filled with homemade mango curd, and then topped with coconut buttercream and toasted coconut! They're the perfect summer dessert if you love mango and coconut!

You might also like these mango macarons or these toasted coconut donuts!

Ingredient Notes

• Cake flour- I always usecake flourin my baked goods because it makes them super soft and tender, but all purpose flour also works great!
• Coconut oil- Thecoconut oilhelps keep the cupcakes super moist while adding extra coconut flavor!
• Coconut extract- To get more concentrated coconut flavor in the cupcakes, I highly recommend usingcoconut extract! You can usually find it in the baking aisle next to the vanilla!
• Coconut- I prefer sweetened shredded coconut flakes, but unsweetened will work too if that's all you can find.
• Coconut cream- For more rich coconut flavor, I like to use coconut cream in these cupcakes! But for a lighter option just use coconut milk.
• Fresh mango - Fresh mango is best, but you can use frozen mango if that's all you can find. You'll need about 1 large mango or 1 cup of mango chunks in order to get ½ cup of mango puree.
• Lime juice - Fresh lime juice has the best flavor, but bottled will work well too.
• Egg yolks - You need a few egg yolks to make the mango curd! (I personally always have a ton of yolks leftover from making macarons).

The complete list of ingredients and amounts is located in therecipe card below.

How to Make Mango Curd

Homemade mango curd is surprisingly easy to make! You just need a couple tools to set you up for success.

• Double boiler- A double boiler is necessary to ensure that the egg yolks cook slowly and evenly because no one wants chunks of scrambled egg in your curd. You can buy a double boiler but it's super easy to just fashion one yourself. To make a double boiler, simmer 1-2 inches of water in a small saucepan until it's steaming. Then place a heavy bowl (I prefer glass bowls but stainless works too) on top that's large enough to not touch the water, but not so big that it won't sit on top. That's it! Just be sure to periodically check to make sure there is still water in the bottom saucepan because you don't want it to all evaporate.
• Silicone whisk- I prefer using silicone and glass as opposed to metal when cooking with acidic ingredients like citrus so that you don't end up with a slightly metallic taste.
• Fine mesh strainer- You always want to pass the mango curd through a strainer to make sure to remove any bits of egg that may have cooked unevenly.

Add the mango chunks to a blender and blend until smooth.

Then pass through a fine mesh sieve in order to discard the tough, fibrous bits. The mango doesn't pass through easily, so you need to press it through with a spoon or spatula. You need about ½ cup of mango puree.

Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it's not touching the water.

Add the mango puree, egg yolks, sugar, lime juice, and salt into the top of your double boiler.

Whisk until completely combined and then continue to whisk as the mango curd cooks (constant whisking prevents the curd from curdling). Continue to whisk the curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the mango curd isn’t thickening, turn up the heat and constantly whisk.

Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the mango curd until fully combined and smooth.

If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.

How to Toast Coconut

Preheat the oven to 400°F.

Spread the shredded coconut in an even layer on a parchment lined baking sheet.

Toast for 5-10 minutes, tossing every couple minutes until golden brown.

Remove from the oven and let cool to room temperature.

How to Make Coconut Cupcakes

Reduce the heat of the oven to 350°F and line a cupcake pan with cupcake liners.

In a large bowl, whisk together the melted coconut oil and sugar until smooth. Add in the eggs, coconut extract, and vanilla and whisk until fully incorporated.

In a separate bowl, sift together the flour, baking powder, and salt.

Mix half of the dry ingredients into the egg mixture, then add in the coconut milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.

Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).

Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.

Remove from pan and let cool on wire rack.

Let the coconut cupcakes cool completely before filling and frosting.

Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled mango curd.

Frost the filled mango coconut cupcakes and then gently press the toasted coconut into the buttercream.

Cupcake Decorating Tips

• Make sure you let the mango coconut cupcakes cool completely before frosting!!
• Since these cupcakes get covered in coconut, you just need a simple round piping tip (no need to be fancy)! I use the large round tip fromthis decorating kit. The tips are much larger than standard sizes and so fun for decorating cupcakes!
• After frosting, lightly press the toasted coconut into the buttercream!
• Garnish with fresh flowers if desired for a more tropical look!

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