Mango Frosting
Elevate your desserts with the tropical elegance of this luscious mango frosting! Bursting with the natural sweetness of fresh mango puree, this recipe combines creamy unsalted butter, velvety powdered sugar, and a dash of vanilla to create a smooth and fluffy frosting with a vibrant golden hue. A hint of lemon juice adds a subtle tang, perfectly balancing the ripe mango’s sweetness, while a touch of salt enhances the overall flavor profile. Ready in just 15 minutes and beautifully versatile, this mango frosting is perfect for spreading or piping onto cakes, cupcakes, or any treat that craves a tropical twist. Whether for summer celebrations or an everyday indulgence, this delightful mango frosting will brighten your bakes and your day!
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Recipe Information
Ingredients
- 1 large (about 1 cup of mango puree) Ripe mango
- 1 cup (softened) Unsalted butter
- 3 cups (sifted) Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
Instructions
Peel the ripe mango, remove the pit, and chop it into small pieces. Blend the mango in a blender or food processor until smooth to yield about 1 cup of mango puree. Set aside.
In a large mixing bowl, beat the softened unsalted butter with a handheld mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy (about 2-3 minutes).
Gradually add in the powdered sugar, 1/2 cup at a time, while mixing on low speed. Once all the powdered sugar is incorporated, increase the speed to medium and mix until well combined.
Add the mango puree, vanilla extract, lemon juice, and salt to the bowl. Mix on medium speed until the frosting is creamy, fluffy, and smooth. Scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly blended.
Taste the frosting and adjust sweetness, if necessary, by adding more powdered sugar in small increments.
If the frosting is too soft for piping or spreading, refrigerate it for 15-20 minutes to firm it up slightly before use.
Use immediately to frost cakes, cupcakes, or other desserts, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 1404.4 g | 511% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1373.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
