Tried & True Tuesdays: MangCoco Cupcakes

Sometimes I get these great ideas which turn into disasters.

Like the time I bought a mango. Not like I knew what to do with it. I mean, what  the hell am I supposed to do with a MANGO. I’d never eatten one. I’d never even picked one up before. But I was determined to use a mango.

Of course, I happen to be a “if you give a mouse a cookie” girl, which meant if i picked up a mango…. I had to pick up a coconut. Why stop at just one food item with which I have no experience?

As the week progressed I had these two weirdo fruits kicking around the kitchen and not the faintest idea what to do with them. That is, until GamerMan asked me about  them.


A GamerManGamerGirl convo:

Why do we have a mango and a coconut? I picked them up from the store.

What are you going to do with them? Cook something…

What? Cupcakes.

The man then gave me a look which wordlessly said yeafreakinright, so I marched off to the kitchen to prove him wrong.


I found a recipe and after researching for about an hour, I finally figured out how to carve a mango.

I was only slightly less successful with the coconut, which eventually resulted in GM in the garage with his power tools drilling holes to drain the juice, slicing it open to “make-me-a-coconut-bra”, and sharpening a spoon to carve out the meat.

Another hour later I had pureed and strained the mango. It was about this time I realized I really don’t like how mangos taste.

30 minutes after that I realized coconut juice and coconut milk are two VERY different things.

Hi GamerMan!


Ten minutes later I realized this project couldn’t get any worse, so I might as well just bake the darn things up and see how they turn out.

Between you and me, they turned out pretty well. Mango cake with coconut frosting = win. Especially since the mango cake didn’t taste even remotely like mango! The cake was pretty dense and tasted like sweet cornbread. I liked it. GM did not. The frosting, however was a MAJOR win. Light, fluffy, and coconutty! Totally nomworthy! And pretty to boot :P


FTY Coconut Frosting:

1 stick unsalted butter, room temperature
1 cup heavy whipping cream, whipped
1 16oz bag powdered sugar
2-3 Tbs coconut juice
1/2-1 cup fresh, finely shredded coconut

Cream butter in the bowl of an electric mixer. Add in about 8oz (half a bag) of powdered sugar, adding coconut juice to thin the mixture as it clumps. Fold in whipped whipping cream and shredded coconut until combined. Eat out of bowl with spoon. Enjoy!


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