2 cups Florida mango, diced small
1/2 cup light brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup whipped cream (store bought or homemade)
Fresh mint, for garnish (optional)
1 cake mix (store bought or homemade)
Preheat oven to 375 degrees if using the homemade recipe (if using store bought, follow package instructions). Prepare cupcake batter using box mix or homemade recipe provided. Once the batter is prepared, place cupcake liners in the cupcake pan and set aside. In a small sauce pan over low heat combine the brown sugar, butter, vanilla and mix until smooth. Add the diced mangos and stir to combine. Remove from heat and allow to cool for 5 to 10 minutes. Once cool, add a tablespoon of mango mixture to each cupcake liner. Using an ice cream scoop, evenly divide the batter into the liners (about 2/3 full) do not overfill. Bake for about 16 to 18 minutes (if using the scratch made recipe) or until a toothpick comes out clean when inserted. Set aside to cool completely. Top with whipped cream and mint sprig, if desired.
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