Mango Buttercream Recipe: Easy, Smooth, and Delicious

Mango buttercream is a luscious, tropical twist on the classic frosting that brings a burst of sunshine to any dessert. Whether you’re decorating cupcakes, cakes, or cookies, this mango-infused buttercream combines the creamy richness of traditional buttercream with the vibrant, sweet flavor of fresh mangoes.

It’s perfect for summer celebrations or anytime you want to add a little fruity flair to your baked goods. The natural sweetness and bright color of mango make this buttercream both delicious and visually stunning.

Plus, it’s surprisingly easy to make with just a handful of ingredients.

If you love experimenting with unique flavors in your baking, this mango buttercream recipe is a must-try. It’s smooth, creamy, and perfectly balanced—not too sweet, with a fresh mango punch.

Read on to discover why this recipe will be your new favorite, the simple steps to make it, and some tips to customize it to your liking.

Why You’ll Love This Recipe

This mango buttercream recipe is a delightful upgrade from the traditional vanilla or chocolate frostings. Here’s why it stands out:

• Fresh and natural flavor: Made from real mango puree, it captures the authentic tropical taste without artificial flavorings.
• Vibrant color: The natural orange hue of mango adds a beautiful glow to your desserts.
• Creamy texture: The buttercream is silky smooth, making it perfect for piping, spreading, or layering.
• Versatile: Pairs wonderfully with vanilla, coconut, or spice cakes, and even works well in vegan or dairy-free versions if adapted.
• Easy to make: Requires just a few basic ingredients and minimal prep time.

Ingredients

• 1 cup (230g) unsalted butter, softened to room temperature
• 3-4 cups (360-480g) powdered sugar, sifted
• 1/2 cup (120ml) mango puree (fresh or frozen mango blended until smooth)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt (optional, to balance sweetness)
• 1-2 tablespoons heavy cream or milk (optional, for desired consistency)

Equipment

• Electric mixer (stand or hand-held)
• Mixing bowl (large)
• Measuring cups and spoons
• Spatula
• Blender or food processor (for mango puree)
• Sifter (for powdered sugar)

Instructions

1. Prepare the mango puree: If using fresh mango, peel and chop 1-2 ripe mangoes. Blend in a blender or food processor until smooth. If frozen, thaw completely and blend if needed. Measure out 1/2 cup of puree.
2. Beat the butter: In a large mixing bowl, beat the softened butter on medium speed for about 2-3 minutes until creamy and pale in color.
3. Add powdered sugar gradually: With the mixer on low speed, gradually add 3 cups of sifted powdered sugar, mixing slowly to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until smooth.
4. Mix in mango puree and vanilla: Add the mango puree, vanilla extract, and salt to the butter-sugar mixture. Beat on medium speed until fully combined and the frosting is smooth. The mango may thin the frosting slightly.
5. Adjust consistency: If the buttercream is too thin, add more powdered sugar 1/4 cup at a time until you reach your desired thickness. If it’s too thick, add 1 tablespoon of heavy cream or milk at a time and beat well.
6. Final whip: Beat the buttercream on high speed for 2-3 minutes to make it fluffy and light.
7. Use or store: Use immediately to frost your cakes or cupcakes, or store in an airtight container in the fridge for up to 3 days. Bring to room temperature and re-whip before using.

Tips & Variations

For best flavor, use ripe, juicy mangoes like Ataulfo or Alphonso. Avoid canned mango pulp as it may be too sweet or artificial tasting.

• Vegan option: Use vegan butter and substitute heavy cream with coconut milk or almond milk.
• Stronger mango flavor: Add 1-2 teaspoons of mango extract for an extra punch.
• Color enhancement: Add a drop of natural orange or yellow food coloring if you want a brighter hue.
• Texture variations: For a lighter frosting, fold in some whipped coconut cream after beating.
• Storage tip: Mango buttercream can be frozen for up to 1 month. Thaw overnight in the fridge and re-whip before use.

Nutrition Facts

Serving Suggestions

Mango buttercream pairs beautifully with a variety of baked goods. Here are some ideas to inspire you:

• Vanilla or coconut cakes: The tropical notes complement subtler cake flavors perfectly.
• Spiced cakes: Enhance carrot cake, gingerbread, or cinnamon cake with this fruity frosting.
• Cupcakes: Pipe a generous swirl onto cupcakes for a festive look and taste.
• Cookies: Use as a filling for sandwich cookies or as a dip for shortbread.
• Try pairing it with Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a multi-course tropical-themed party.

Conclusion

Creating a mango buttercream is a wonderful way to bring a fresh, tropical twist to your baking repertoire. This recipe is straightforward, using simple ingredients to produce a frosting that is both creamy and bursting with the natural sweetness of mango.

Whether you’re an experienced baker or just starting out, the ease and versatility of this buttercream will quickly make it a staple in your kitchen. From cakes to cupcakes, its vibrant color and delightful flavor will impress your friends and family alike.

For more inspiration on plant-based and vegetarian cooking, check out our Vegan Recipes No Tofu: Delicious Plant-Based Meals and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. Happy baking!

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