Make vanilla cupcakes:

1. Use your favorite recipe, or mine

Make mango curd:

1. Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over a large metal bowl, pressing on solids with back of a spatula to release as much puree as possible. Discard solids in sieve.
2. Set metal bowl over a saucepan of simmering water (do not allow bottom of the bowl to touch water); whisk puree until thickened and thermometer registers 170°F, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and chill.

Make the mango buttercream:

1. Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl). Use a whisk to beat the mixture until very hot (about 160F).
2. Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
3. Reduce speed to medium and add butter a few pieces at a time. Add the mango nectar and continue to beat until smooth and fluffy.

Make the stuffed mango cupcakes:

1. Use an apple corer to gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.
2. Spoon mango curd into each cupcake. I like using an espresso spoon for this part! If the mango curd is too thin, you can mix in a bit of buttercream (about 1/3 c for 2/3 c of curd) before you fill the cupcakes.
3. Pipe a large dollop of mango buttercream onto each cupcake with a large round piping tip.
4. Press down the buttercream with the back of the spoon creating a shallow divot. Fill with mango curd.