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Place almonds and sunflower seeds into a food processor or high speed blender and pulse few times until they have broken down into a coarse texture. Add the rest of the ingredients and blend until the mixture comes together.
Divide the mix evenly into 8 cupcake holes, spread onto the base and press tightly down. Set aside.
In a small pot gently melt coconut butter, coconut oil and maple syrup stirring frequently. Set aside and leave to cool down for a bit while preparing the mango.
Peel mango, turmeric and ginger and place into a blender with lime juice and cinnamon. Blend until smooth. Stir into the melted slightly cooled coconut butter and mix well. Spoon the mixture onto the crust layer and smooth out evenly.
Place into a freezer until set and the top feels firm.
Once set leave on the counter for a bit and then run sharp knife carefully around the edges to release the cupcakes from the tin.
Store in a fridge or freezer in an airtight container.