Blend ripe mango pieces into a smooth purée. In a saucepan over low heat, combine the purée with unsalted butter, granulated sugar, eggs, and lemon juice. Stir until the mixture thickens, about 10–15 minutes. Strain and cool.

Preheat your oven to 350ºF (175ºC) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and sea salt.

Cream together unsalted butter, vegetable oil, and sugar until fluffy. Mix in eggs and vanilla alternating with dry ingredients and milk. Be careful not to overmix.

Fill cupcake liners about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.

Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.

Hollow out centers of cooled cupcakes, fill with mango curd, and frost with cream cheese frosting. Garnish if desired.