Mango Buttercream Frosting Recipe (For Cake And Cupcakes)

My easy mango buttercream recipe can be made very quickly and is easily pipeable. Use it on cupcakes or as a filling, and frosting for layer cake.

Although this recipe is adapted from my American buttercream recipe, it is not overly sweet. This mango buttercream perfectly balances the sweetness just like my stable cream cheese frosting or chocolate cream cheese frosting.

What kind of mangoes to use?

It is an obvious question everyone will come across. What kind of mangoes to use to make mango buttercream? Mangoes are usually sweet but their sweetness varies based on which variant you choose.

For example, the king of fruits, Alphonso is the sweetest mangoes you will find, in my opinion. Whereas Kesar mangoes or Mexican Ataulfo mangoes (also known as champagne mangoes or honey mangoes) are not that sweet. So, we have to adjust the sugar quantity based on which one we choose. I have given the adjustments in the recipe card below.

Whichever variety you choose, go with fresh and ripened mangoes as they are more flavorful. Raw one tastes a little sour and will alter the taste of buttercream.

Indian mangoes

Alphonso mangoes are seasonal and harvested in India during summer. Even if they are harvested in India, it is exported to many countries.

Kesar mangoes are also seasonal and available from late May to June. But similar to Alphonso mangoes, they are exported to many countries too.

I stay in Canada and I get good quality mangoes here during that period.

But as they are seasonal, I freeze them in pulp form so that I can use them throughout the year. If you live in a country where fresh mangoes are not available, pulp them or use frozen mango or store-bought pulp.

Other mangoes

Mexican Ataulfo mangoes are seasonal too and available from late February to early August. So, if you want to relish mango-flavored buttercream during other months, use frozen or mango pulp.

Mango pulp

You can use homemade mango pulp or store-bought. You can easily get it in the local grocery store. There are a lot of brands that are selling these pulps in Canada. The store-bought mango pulp contains additional sugar and citric acid. So, the taste of mango buttercream will be a little different.

Fresh or frozen mangoes?

You can use fresh mangoes or frozen mangoes depending on when you are making it. That is, use fresh and ripened mangoes when they are in season and use frozen ones when they are not. Simple, right?

But you have to take extra care when using the frozen mangoes. First, let it thaw completely. Remove excess water, and then make a puree. If you skip this step, there is a chance of liquidy (runny) buttercream which will be hard to fix.

Why you will love this mango buttercream recipe?

Why would you choose this buttercream over others? Let us understand.

1. Extremely simple, quick, and made with easily available ingredients.
2. Airy, fluffy, and light (not heavy at all).
3. Not overly sweet (thanks to fruity mango).
4. Highly customizable (can be made with fresh or frozen mangoes).
5. It pairs nicely with a variety of cakes, and cupcakes. Vanilla, chocolate, and coconut are the few to start with.
6. Can be stored for up to 2 months.

How to make a mango buttercream recipe?

As we always do, let us understand the overview of the recipe before diving into step-by-step recipe.

Mango buttercream recipe ingredients

Mango reduction ingredients

1. Mangoes – Use fresh, ripened, or frozen mangoes, mango pulp, or freeze-dried mango powder. Please have a look at the recipe card for exact measurements for different types of mangoes.
2. Water – Just a little bit is needed while heating.

Mango buttercream ingredients

1. Unsalted butter – This is our base as we are making buttercream. Make sure you are using softened and room-temperature unsalted butter. Why unsalted? because I can control the quantity of salt. If you don’t have it, use regular butter but do not forget to skip salt altogether otherwise it will be too much salt.
2. Icing sugar – Also, known as powdered sugar or confectioners sugars. They are all the same. Use store-bought icing sugar or make your homemade powdered sugar, which is extremely simple to make.
3. Mango reduction- This is our star ingredient. This adds enough sweetness and fruity flavor to the buttercream.
4. Mango extract – This adds the mango flavor. This is completely optional. Add if you have it in the pantry or skip it. No need to make a separate trip to the grocery store.
5. Salt – A pinch of salt, helps balance the sweetness and brings out the flavors.
6. Heavy cream – Just a tiny bit to adjust the consistency of buttercream. This way, it is easier to pipe or spread.

Any substitute?

Heavy cream – Replace heavy cream with an equal quantity of milk. Even though heavy cream is richer and creamier than milk, it won’t make a significant difference. Use coconut milk for dairy-free option.

Sugar-free icing powder – Take the sugar-free replacement in 1:1 quantity and make powdered sugar-free at home. Alternatively, use erythritol powder from Amazon.

Unsalted butter – Replace regular butter with plant-based butter for a dairy-free or vegan version.

Tools needed

1. Measuring spoons / measuring cups – to measure ingredients.
2. Weighing scale – to precisely measure ingredients.
3. Mixing bowls – to make the buttercream.
4. hand beater – to beat the butter and sugar.
5. Plastic wrap – to cover the buttercream so that crust won’t form.
6. Airtight container – to store the buttercream.

Mango buttercream(step-by-step) recipe

Mango reduction recipe

If using mango pieces

Add chopped mangoes in a blender.

Blend into fine puree.

Pass through a sieve to remove any fiber. (skip up to these steps if using readymade mango pulp)

1. Add mango pulp and water to a saucepan.

2. Heat on low-to-medium heat until it is reduced in quantity and starts becoming thick.

3. Remove from the heat and transfer to the bowl. Refrigerate till it is fully chilled. PS – You can prepare this ahead of time and refrigerate it.

Skip all the above steps if using freeze-dried mango powder.

Mango buttercream recipe

4. Add softened, room-temperature butter in a mixing bowl.

4. By using a hand beater, start mixing on low speed and gradually increase to medium speed until it is light and creamy. This will take around 3 to 4 minutes. Scrape the bowl in between as needed.

4. Add sifted powdered sugar, 1/2 cup at a time. Start beating on low speed until it is just combined. Once combined, increase speed and beat for another minute.

4. Repeat until all icing sugar is finished. Scrape down the bowl as needed.

4. Now, add mango extract and salt, and beat for 30 seconds.

4. Pour the mango reduction or add freeze-dried mango powder and beat again on low to medium speed until it is fully mixed.

4. Scrape the bowl and beat again for 1 minute or two. This will incorporate air, making the light and airy buttercream. Do not rush the process.

4. Use it on the cupcakes or cakes or store it in an airtight container to use later.

How to serve?

Now as our buttercream is ready, let us understand how we can use it on various desserts.

Pair this mango buttercream recipe with my favorite mango cupcakes or with my mini vanilla cake (just replace regular buttercream with this mango one), or pair it with this mango cake for the ultimate mango treat.

1. Tea cakes – Take mango buttercream in a microwave-safe bowl and heat it in the microwave until it is completely melted. Use a thin layer of this melted buttercream on vanilla loaf cake, or chocolate loaf cake.
2. Cupcakes – Pair it with my moist vanilla cupcakes, easy mango cupcakes, or fudgy chocolate cupcakes used in my ding dong cupcake recipe.
3. Cakes – This mango buttercream not only goes well with cupcakes but also with cakes just like I have paired it with mango cake for ultimate mango indulgence. You can also pair it with my 4-inch vanilla cake recipe.
4. Jar cakes – Include a layer of mango buttercream in your favorite jar cakes (it could be with vanilla or chocolate) and create a tropical burst flavor.
5. Cake rolls – Add a thin layer of mango buttercream along with small mango pieces to the sponge cake and serve as a roll cake.
6. Macaron filling – Fill your vanilla macaron with this fruit mango buttercream and take it to the next level. I can guarantee that it will be a hit with your friends and families.

Watch me making (video)

Storing and freezing instructions for mango buttercream recipe recipe

Just like my any other frosting, this buttercream can be saved at room temperature, in the refrigerator, or the freezer.

Storing instructions

As it contains mango, I do not recommend storing it at room temperature for too long.

To store, put it in an airtight container and add a layer of plastic wrap to it to prevent crusts on top.

It is ok to keep it at room temperature for 3 to 4 hours but not more than that. Make sure to store it in a cool and dry place.

After 3 to 4 hours, pop it in the refrigerator. It will stay ok for up to 3 to 4 days.

To use it again, bring it to room temperature, and beat it for a minute or two so that it becomes light, fluffy, and ready to use.

Freezing instructions

If you want to store for longer than mentioned above, then freezing is the only option you have.

To freeze, cover the mango buttercream with two layers of cling wrap, followed by aluminum foil. This will save the buttercream from freezer burn. After that, either store it in an airtight container or freezer-safe bag. It stays ok for up to one month.

And most importantly, do not forget to mention the date on the aluminum wrap so you know when to finish it.

Thawing instructions

When you want to use the frozen buttercream, you have two options to thaw it.

1. Keep it in the refrigerator overnight.
2. Directly bring it to room temperature.

Once it is at room temperature, whip it for a minute or two and it is ready to use.

In short,

Variations

This mango pairs nicely with number of desserts but you add add a little twist to the recipe itself to create more variations.

1. Mango passion fruit buttercream – Along with mango puree, add some passionfruit puree. This will create a fresh, fruity and perfectly tropical dessert.
2. Mango lime buttercream – I adapted this flavor from the cheesecake factory’s mango key lime cheesecake. To add that lime flavor, add 1 to 2 teaspoons of fresh lime juice to the buttercream when adding mango puree and beat until well combined. I do not recommend adding lime zest as it may clog the piping bag while piping.

Secret tips to make mango buttercream recipe recipe

1. Use ripened mangoes – If using fresh mangoes, make sure they are fully ripened. To check this, smell them at the stem or gently press them to see if it is hard or soft. Remember, ripened the mangoes, the better the flavor will be.
2. Strain the mango puree – Any type of mango contains fiber. Fiber content will vary based on the variant. So, always strain the puree before using otherwise it will give a very bad mouthfeel. You do not have to worry if using the readymade mango pulp as they have already taken care of the straining.
3. Measure ingredients – I highly recommend measuring ingredients and keeping them ready before you start. Do not eyeball the quantity as it will ruin the taste, and texture of the buttercream.
4. Do not add all the heavy cream – You may want to reduce the quantity of heavy cream depending on which mangoes you are using. For example, frozen ones will release water so we may not need to add more heavy cream to adjust the consistency. It will be taken care of automatically.
5. Adjust mango flavor – Add a teaspoon or two of mango reduction to adjust the flavor if needed. So, you can save your buttercream at the end too. relaxed now? 🙂

FAQ’s

1. Can I add food coloring? Yes. Feel free to add a drop or two of gel yellow food coloring to get that vibrant yellow color. But just a gel food coloring and not the regular liquid ones. You may need to add more and it will affect the consistency.
2. Why is my buttercream too runny? There can be many reasons behind it. It must be because you have used frozen mangoes or you have added too much whipping cream to adjust the consistency or your butter is too soft to start with, or a combination of all of this. Just pop it back in the refrigerator for half an hour and whip it again. If it is still runny, add more powdered sugar to adjust the consistency but it will too sugary so do not eyeball the quantity of ingredients and follow the recipe as directed.
3. Why is my buttercream sweet? It may be because you have used the type of mango which is very sweet or you added more sugar than mentioned in the recipe. Add a pinch of salt to maintain the flavor. Add 1/2 teaspoon of lime juice if you are ok to modify the flavor.
4. Can I just add mango extract? Yes and no. It will give you the mango flavor but it can’t match the use of fresh mango puree. So, if you are in a hurry and have only mango extract, please feel free to add that along with gel yellow food color.

If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).

Want to try some other frosting recipes?

1. Chocolate cream cheese frosting.
2. Chocolate brownie frosting.
3. Fudgy chocolate frosting.
4. Dark chocolate ganache.
5. 3-ingredient peanut butter ganache.
6. Plain American buttercream.

Where did you use it?

Now it is your turn to make this delicious mango buttercream recipe and elevate your cakes or cupcakes to the next level. Please let me know how it turned out for you in the comments below.

Where did you use it? for cake, cupcakes, jar cakes, or anything else? Do not forget to share your experience with me. Tag #dessertkatta or hashtag #dessertkatta if posted on Instagram.

Happy baking my dessert lover friend.

Recipe card

Print Recipe

Mango Buttercream Frosting Recipe (For Cake And Cupcakes)

Author: Sayali Bhave Courses: Frosting Recipe Keys: Cold Dairy Egg Free Gluten Free Nut Free

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Servings: 1

Best Season: Summer, Suitable throughout the year

Description

Make this tropical mango buttercream frosting and elevate your desserts right away. It pairs nicely with cakes, cupcakes, macarons, and many more.

Ingredients

Servings

Mango Reduction Ingredients

• ³⁄₄ cup (180 ml) Mango Pulp
• 1 tsp (5 ml) Water

Mango Buttercream Ingredients

• 1 cup (226 gms) Unsalted Butter
• 454 gms Icing Sugar
• 3 to (60 ml) 3 4 tbsp Heavy Cream
• 4 tbsp (60 ml or 1/2 cup Mango Reduction (120 ml)) Mango Reduction
• ¹⁄₂ tsp (2.5 ml) Mango Extract
• ¹⁄₂ tsp (2.5 gms) Salt

Recipe

Mango Reduction Recipe

1. Add mango pulp and water to a saucepan.
   
2. Heat on low-to-medium heat until it is reduced in quantity and starts becoming thick.
   
3. Remove from the heat and transfer to the bowl. Refrigerate till it is fully chilled. PS - You can prepare this ahead of time and refrigerate it.
   
   Skip all the above steps if using freeze-dried mango powder.

Mango Buttercream Recipe

1. Add softened, room-temperature butter in a mixing bowl.
   
2. By using a hand beater, start mixing on low speed and gradually increase to medium speed until it is light and creamy. This will take around 3 to 4 minutes. Scrape the bowl in between as needed.
   
3. Add sifted powdered sugar, 1/2 cup at a time. Start beating on low speed until it is just combined. Once combined, increase speed and beat for another minute.
   
4. Repeat until all icing sugar is finished. Scrape down the bowl as needed.
   
5. Now, add mango extract and salt, and beat for 30 seconds.
   
6. Pour the mango reduction or add freeze-dried mango powder and beat again on low to medium speed until it is fully mixed.
   
7. Scrape the bowl and beat again for 1 minute or two. This will incorporate air, making the light and airy buttercream. Do not rush the process.
   
8. Use it on the cupcakes or cakes or store it in an airtight container to use later.
   

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