Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. Measure and sift the flour into a mixing bowl, then set aside.
Cream together the softened butter and sugar in a large bowl using a whisk or hand mixer until the mixture is fluffy and pale, about 3-4 minutes. Observe the color lightening and volume increasing.
Add eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and slightly thickened before adding the next.
Mix in the mango puree and lime zest until just combined, creating a vibrant, fragrant batter with visible flecks of lime zest.
Alternately add the dry sifted flour and milk to the batter in three additions, beginning and ending with flour, mixing on low speed or folding gently until just combined. Be careful not to overmix.
Fold in the chopped strawberries gently, distributing evenly through the batter without deflating the mixture.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
Remove cupcakes from the oven and let cool on a wire rack for 10 minutes. The cupcakes should be firm to the touch and slightly domed.
Meanwhile, prepare the margarita glaze by whisking together powdered sugar, lime juice, and triple sec in a small saucepan over low heat until the sugar dissolves and the mixture is smooth. Warm until just bubbling, about 2 minutes.
Once the cupcakes are cooled, spoon or brush the glaze over the tops, allowing it to drip down the sides for a shiny finish. Let set for a few minutes before serving.
