Mango Cupcakes with Buttercream Frosting and Coconut

1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup oil
1/2 cup sugar
1 tsp vanilla
1 egg
1 cup mango pulp
1/4 cup water

Mix all ingredients together.  Beat with electric mixer until well-blended.  Bake at 350 for 20 minutes, or until toothpick comes out clean.
Note: Mango pulp can often be found at Indian grocery stores.

1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract
shredded coconut

Beat butter until smooth and creamy.  Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.  Add additional sugar if needed.  Frost cupcakes and dip in coconut.  Top with mango and toasted coconut.