Mango Buttercream Recipe

If you’re craving something vibrant, fruity, and oh-so-smooth to frost your favorite cupcakes, cakes, or even cookies, this mango buttercream recipe is your new best friend. This isn’t your average frosting. It’s got tropical vibes, a silky finish, and just the right amount of sweetness. Whether you’re frosting a summer cake or just adding flair to your desserts, this buttercream will turn your bakes into a mango lover’s dream.

What Makes Mango Buttercream So Special?

There’s something magical about mangoes. They’re juicy, fragrant, and bring a sweet-tangy flavor that instantly reminds you of summer. Now imagine that bright tropical flavor whipped into a smooth, creamy buttercream. That’s the magic of mango buttercream.

The secret ingredient here is freeze-dried mango. Unlike fresh mangoes, freeze-dried fruit doesn’t add excess moisture to the buttercream, which helps maintain the perfect consistency while still delivering an intense mango flavor.

Yield and Perfect Uses

This recipe yields about 3 cups of mango buttercream—perfect for frosting a batch of 12 cupcakes generously or a 6-inch layer cake. You can even use it as a filling between cookies, a topping for brownies, or a dip for fresh fruit. Its texture is soft, fluffy, and easy to pipe, spread, or swirl.

Ingredients You’ll Need

To whip up your own mango buttercream, gather the following:

• 1 Cup (226g) unsalted butter, at room temperature

• 1.7 Oz (48g) freeze-dried mango

• 3 Tbsp (45ml) whole milk, at room temperature

• 1 tsp pure vanilla extract

• 3 Cups (360g) powdered sugar

• A pinch of salt

Let’s talk about these ingredients for a second. The unsalted butter creates the rich base. Freeze-dried mango brings that intense fruit flavor. Milk helps with consistency. Vanilla adds a warm background note. Powdered sugar sweetens and stabilizes, and a pinch of salt sharpens and balances everything.

Step-by-Step Instructions

Let’s break down the process. It’s easy, even if you’re a beginner!

Step 1: Turn Mango into Magic

Start by grinding your freeze-dried mangoes into a fine powder using a food processor or blender. Make sure it’s a very fine texture. You don’t want chunks in your smooth frosting.

Step 2: Cream That Butter

Place the room temperature butter in a stand mixer fitted with the paddle attachment. Whip it on medium speed for 5 minutes. It should get light, fluffy, and pale in color. This step is crucial—well-whipped butter sets the stage for a smooth buttercream.

Step 3: Add Mango, Milk & Vanilla

With your butter whipped and ready, add in the mango powder, vanilla extract, and milk. Keep mixing for another minute on medium speed. Scrape down the bowl and the paddle to make sure everything is well combined.

Step 4: Sweeten It Up

Add the powdered sugar in two parts, mixing on low speed after each addition. This helps prevent sugar clouds from taking over your kitchen. After each addition, scrape down the bowl and paddle again. It might seem like a lot of sugar, but don’t worry—the mango balances it perfectly.

Step 5: The Final Touch

Now toss in that pinch of salt. Mix one final time on low speed until everything is silky smooth and perfectly combined. And there you have it—your luscious, sunshine-bright mango buttercream.

Tips for Success

Want to make your buttercream truly irresistible? Here are some tried-and-true tips:

Use Room Temperature Ingredients

Cold butter or milk can lead to a lumpy buttercream. Give everything time to warm up before you start.

Don’t Skip the Scraping

Buttercream likes to cling to the sides and paddle of your mixer. Scraping down frequently ensures a consistent, fluffy texture.

Whip It Good

Five minutes may seem long, but well-aerated butter is essential for a light and dreamy frosting. Trust the process.

Add More Milk If Needed

If your buttercream feels too thick to spread or pipe, add another splash of milk (just a teaspoon at a time) until you reach the desired consistency.

Flavor Variations

Feel like experimenting? This mango buttercream is the perfect base for customization.

Add Citrus Zest

A bit of lime or orange zest can enhance the tropical vibe.

Make It Spicy

Add a pinch of chili powder or cayenne pepper for a sweet-heat twist that’s perfect with chocolate cakes.

Coconut Dream

Replace half the milk with coconut milk or add a drop of coconut extract for a mango-coconut combo.

Storage and Make-Ahead Tips

One of the great things about this mango buttercream recipe is how well it keeps.

• Room Temperature: If using within a few hours, you can leave it out in a cool room.

• Refrigerator: Store in an airtight container for up to 5 days. Let it come back to room temperature and re-whip before using.

• Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then re-whip until fluffy.

Pairing Ideas

This mango buttercream pairs beautifully with:

• Vanilla sponge cake

• Coconut cupcakes

• Chocolate brownies

• Almond cookies

• Lemon bars

The vibrant mango flavor complements both rich and light desserts. It’s especially amazing on summer cakes topped with fresh fruit.

Final Thoughts

This mango buttercream recipe is sunshine in frosting form. It’s smooth, fruity, and easy to make with just a few simple steps. Whether you’re dressing up a celebration cake or just elevating a batch of cupcakes, this buttercream adds a tropical touch that’s bound to impress.

So next time you’re in the kitchen and want to try something beyond the usual vanilla or chocolate, whip up a batch of mango buttercream. It’s sweet, it’s unique, and it’s guaranteed to brighten your day—one luscious swirl at a time.

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Mango Buttercream Recipe

Learn how to make silky, fruity mango buttercream with freeze-dried mango. Perfect for cakes, cupcakes, and summer desserts.

Type: Frosting / Buttercream

Cuisine: American, Tropical-Inspired

Keywords: mango buttercream, mango frosting, buttercream recipe, tropical frosting, freeze-dried mango, fruit buttercream

Recipe Yield: 3 cups

Calories: Approximately 140 per 2-tablespoon serving

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Recipe Ingredients:

• 1 cup (226g) unsalted butter, room temperature
• 1.7 oz (48g) freeze-dried mango
• 3 tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 cups (360g) powdered sugar
• Pinch of salt

Recipe Instructions:

Turn Mango into Magic:

Start by grinding your freeze-dried mangoes into a fine powder using a food processor or blender. Make sure it’s a very fine texture. You don’t want chunks in your smooth frosting.

Cream That Butter:

Place the room temperature butter in a stand mixer fitted with the paddle attachment. Whip it on medium speed for 5 minutes. It should get light, fluffy, and pale in color. This step is crucial—well-whipped butter sets the stage for a smooth buttercream.

Add Mango, Milk & Vanilla:

With your butter whipped and ready, add in the mango powder, vanilla extract, and milk. Keep mixing for another minute on medium speed. Scrape down the bowl and the paddle to make sure everything is well combined.

Sweeten It Up:

Add the powdered sugar in two parts, mixing on low speed after each addition. This helps prevent sugar clouds from taking over your kitchen. After each addition, scrape down the bowl and paddle again. It might seem like a lot of sugar, but don’t worry—the mango balances it perfectly.

The Final Touch:

Now toss in that pinch of salt. Mix one final time on low speed until everything is silky smooth and perfectly combined. And there you have it—your luscious, sunshine-bright mango buttercream.