Coconut cupcakes with mango

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Directions

• Beat the butter and sugar until a creamy consistency.
• One at a time add the eggs, beating well after each one.
• Add flour sifted with baking powder, vanilla and salt. Add coconut flakes and knead the dough.
• Spread the dough into cupcakes forms and place in a preheated 180 degree oven. Bake until dry, about 25-30 minutes, and let them cool completely.
• Filling:
• Soak gelatin in cold water.
• In a saucepan combine yolks, sugar and fruit puree.
• Heat on medium heat and with constant stirring using a whisk bring the mass to a temperature of 80 degrees on a thermometer, or to a state of liquid condensed milk.
• Remove from heat and place in a bowl. Add gelatin and stir.
• Add diced butter and mix.
• Cover with cling film and set aside (not in the cold).
• Remove some of the middle part from the center of the pancakes.
• Pour the cream until the top and place cupcakes in the fridge.
• Cream:
• Combine cream cheese, coconut cream and heavy cream in the bowl and beat with a mixer until smooth.
• Add powdered sugar and mix again. Transfer the cream to a piping bag and place it on the cupcakes.