Preheat the oven to 180°C (approximately 350°F). Line the muffin tin with paper cups.
Puree the mango. Beat together the butter and sugar and a pinch of salt. Add the eggs one at a time, beating well after each addition. Mix together the flour and baking powder. Add half the flour mixture to the butter mixture. Stir in half the milk. Continue with the remaining flour mixture and milk. Fold in the mango puree. Pour batter into the prepared muffin tin. Bake for bout 25 minutes. Let the cupcakes cool completely.
Whip the cream with the syrup until stiff. Fill a piping bag with a star tip.
Pipe the frosting onto the cupcakes. Top with pink sprinkles and serve.