Blend fresh mango until a smooth puree. In a saucepan, beat unsalted butter until creamy, then gradually add granulated sugar, mixing until light and fluffy. Incorporate the eggs one at a time, then add mango pulp and lemon juice. Cook over low heat, stirring continuously until thickened. Allow to cool and chill.

Preheat oven to 350°F and line cupcake tins with paper liners. Combine all-purpose flour, baking powder, baking soda, and fine sea salt in a bowl. Beat unsalted butter and granulated sugar until fluffy. Add eggs one at a time, then alternate with dry ingredients and milk. Pour batter into liners, filling two-thirds full, and bake for 15-18 minutes or until a toothpick comes out clean.

Beat cream cheese and unsalted butter until light and fluffy. Gradually add sifted powdered sugar, mixing thoroughly. Stir in vanilla extract. Adjust the consistency with milk or more powdered sugar if needed.

Once cupcakes are cooled, hollow out the center of each with a knife or cupcake corer. Spoon chilled mango curd into center, then pipe cream cheese frosting around the edge of the cupcake. Optionally, add a dollop of mango curd in the frosting center and garnish with fresh mango pieces.