Mango Coriander Pound Cake Cupcakes With Mango Chutney Filling And Sweetened Condensed Milk Whipped Cream

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8 ounces egg yolks (about 8 large egg yolks)

8 ounces granulated sugar

8 ounces mango chutney, divided

4 ounces mango nectar

6 to 8 ounces unsalted butter, at room temperature, cut into chunks

1 ripe Alphonso or Champagne mango, peeled and chopped finely

1 1/2 sticks unsalted butter, at room temperature

3 cups all-purpose flour

3 teaspoons baking powder

3 teaspoons coriander powder

1/2 teaspoon kosher salt

1 cup brown sugar

1 cup granulated sugar

3 whole large eggs plus 1 egg white

1/2 cup milk

1/3 cup mango juice concentrate

1/3 cup mango nectar

2 teaspoons vanilla extract

1 tablespoon vegetable oil

Sweetened Condensed Milk Whipped Cream, recipe follows

Dried Mango Star Garnish, recipe follows

4 cups heavy cream, cold

1 (14-ounce) can sweetened condensed milk

Pinch salt

1 package sweetened dried mango

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