Preheat the oven at 180°C for 10 minutes.
Seive all the dry ingredients 2-3 times and keep them aside.
Take all the wet ingredients in a bowl. Make a homogeneous mixture by keeping it on a double boiler.
Add the dry ingredients in 3 parts and mix by cut and fold method.
Now add the mango pulp to the whole batter.
Mix it properly and add 2 tbsp tutti frutti to the batter.
Now keep the cupcake liners in the silicon muffin moulds and transfer the batter into the liners.
Bake the muffins for 20-25 minutes or until they are baked properly.
Once baked properly let them cool. Meanwhile make the frosting.
Take the whipping cream in a cool vessel and whip it till soft peaks. Now add the mango pulp without water to the whipped cream. Whip it till stiff peaks. Our mango mousse for frosting is ready.
Now frost the cool muffins with the ready mango mousse and tutti frutti. Refrigerate for an hour and then serve it!
