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For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
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In a medium stainless steel bowl, whisk the egg yolks and sugar until combined.
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Add 4 ounces of the mango chutney and the mango nectar.
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Whisk until combined.
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Place the bowl on top of the pot of boiling water.
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Reduce the heat to a simmer.
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Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
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Take the mixture off the stove.
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Add the butter and whisk until the butter is fully incorporated.
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Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
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For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
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In a small saucepan, heat the butter on low until just melted.
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Set aside.
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In a large mixing bowl, sift together the flour, baking powder, coriander and salt.
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Add the sugars and whisk until all the dry ingredients are combined.
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In a separate bowl, whisk the eggs and egg white until lightly beaten.
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Mix in the milk, mango juice concentrate, mango nectar and vanilla.
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Gradually add the wet ingredients into the dry, whisking until just combined.
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Scoop 1/2 cup batter into the saucepan of melted butter.
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Stir until combined.
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Add the oil and continue to mix until all are incorporated.
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Pour back into the large bowl of batter.
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Fold in until incorporated.
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Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
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Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes.
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Allow the cupcakes to cool in the pan for 5 minutes.
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Then remove to a cooling rack until completely cool.
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Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife.
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Fill with the mango chutney curd.
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Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
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31
A viewer, who may not be a professional cook, provided this recipe.
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32
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
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Turn the mixer to low speed and slowly pour in the condensed milk.
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Add the salt.
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Mix until firm peaks form.
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Do not over-mix.
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Use a small rolling pin to flatten a few pieces of dried mango.
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Cut out 24 stars with 1/2-inch star shaped cookie cutter.
