| | MANGO ICE CREAM |
| 9 | lg | Egg yolks |
| 1 | c | Granulated sugar; divided |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Heavy cream |
| 2 | | Ripe mangoes |
| | DEVIL'S FOOD CUPCAKES |
| 1 1/2 | c | Cake flour (not self-rising) |
| 1 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Unsweetened; nonalkalized cocoa powder |
| 3 | tb | Ancho chile powder (See Note) |
| 1/4 | ts | Cayenne pepper |
| 10 | tb | Unsalted butter; at room temperature |
| 1 1/2 | c | Granulated sugar |
| 3 | lg | Eggs |
| 1/2 | c | Buttermilk |
| 1/2 | c | Hot coffee |
| 1 | ts | Vanilla extract |
| | CHOCOLATE FROSTING |
| 8 | oz | Semi-sweet chocolate; finely chopped |
| 1 | c | Heavy cream |
| | GARNISH |
| 2 | oz | Chopped macadamia nuts; lightly toasted |
| | Fresh mango slices |
