Seasonal Flavor: Mango with “Sticky Rice”

Inspired by the warmer, brighter days we’ve been having here in the Bay Area, I tackled the my latest seasonal flavor with the goal to bring the bright flavors of mango into a cupcake.  Plus, June is Mango Month! The month where the most varieties of mango is available in the U.S. What resulted from my creation is just a bit of sunshine in your mouth.

Here for June 2012: Introducing my latest Seasonal Flavor…

Mango with “Sticky Rice” Cupcakes – A light and airy sponge cake with a hint of coconut milk, filled with fresh mangoes and mango curd, topped with mango buttercream and a sprinkle of black sesame seeds.

Mango with "Sticky Rice" Cupcakes

If you’re a fan of the famous Thai dessert – Mango with Sticky Rice, or if you’re a fan of mango in general, you’re likely to love these cupcakes as much as I do. The mango flavor is tangy and sweet in the fresh mango and homemade mango curd filling. They are topped with a light mango buttercream frosting and a sprinkle of black sesame seeds.

Made entirely with rice flour, the cake is very light, moist, and spongy – a bit lighter than the traditional cupcakes that you’ll typically find on my menu. With just a hint of coconut milk in the cake, the flavors combine into what is reflective of Mango with Sticky Rice.

For my gluten sensitive friends, you may want to consider getting a batch of this month’s seasonal flavor. These cupcakes are made without any gluten ingredients. Note: They are made on thoroughly cleaned, but shared equipment.

Check this blog out for some gorgeous pics and a recipe for traditional Mango with Sticky Rice.