Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 1g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.