Taste the tropics in every bite! This Mango Buttercream is light, luscious, and bursting with bold mango flavor—made with real freeze-dried mango for a dreamy, sunshine-sweet frosting.
Bring the taste of the tropics to any season! This Mango Buttercream is a foolproof way to enjoy vibrant mango flavor year-round. Made with freeze-dried mango powder, it’s rich, creamy, and never too soft—unlike fresh mango. With just five simple ingredients, this frosting is effortlessly delicious every time!
Ingredient Notes
Butter, unsalted - lets you control the amount of salt in frosting. Should be room temperature!
Freeze Dried Mango - we grind them into a fine powder. Can be found at Target and even Amazon! Do not confused with just 'Dried Mango'.
Powdered Sugar - also known as confectioners sugar.
Vanilla Extract - use real pure vanilla for best flavor.
Heavy Whipping Cream - helps create a light and fluffy whipped texture.
Step-by-Step Instructions
- Using a mini food processor or blender, process the freeze dried mango into a powdery crumb. Sift the freeze dried mango powder with a fine mesh sifter to get rid of the larger pieces. BUT SAVE THEM! They make pretty 'sprinkles' and can be used for decoration on top of your cake or cupcakes.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
- Finally, add in powdered sugar, freeze dried mango powder, vanilla extract and heavy cream. Beat on low speed for about 30 seconds and then increase to medium speed for another 30 seconds and then medium-high for another 2 minutes until frosting is well combined and fluffy. You will want to scape the bottom of the mixer at least once with a silicone spatula to ensure everything gets beaten well together. Use Mango Buttercream immediately!
Expert Tips
Simply Sift! Best practice is to sift your freeze dried mango powder and powdered sugar to ensure a lump-free frosting.
Room temperature butter is a must! Cold butter for frosting can result in a chunky frosting or the frosting will not come together. Forgot to soften your butter? Check on this video on how to quickly soften butter. As for the heavy whipping cream, it can be room temperature, however, I have used cold heavy whipping cream in my frosting as well without problem.
Recipe FAQ
Yes! Just increase or decrease ingredient quantities as needed.
Freeze drying is simply the process of removing moisture from the fruit which results in a crispy, dry texture full of concentrated fruit flavor.
Yes, sift the freeze dried mango powder! I felt like that some of the skin was a little too big in the frosting when testing which is why you should sift it for a smooth buttercream.
As for the powdered sugar, if it's super lump, I would highly recommend it but you don't technically have to. Sifting just guarantees a lump free frosting.
This makes roughly 3 cups of frosting.
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Mango Buttercream
Ingredients
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar (480 grams)
- 2 & ½ ounces freeze dried mangos
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Using a mini food processor or blender, process the freeze dried mango into a powdery crumb. Sift the freeze dried mango powder with a fine mesh sifter to get rid of the larger pieces. BUT SAVE THEM! They make pretty 'sprinkles' and can be used for decoration on top of your cake or cupcakes.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
- Finally, add in powdered sugar, freeze dried mango powder, vanilla extract and heavy cream. Beat on low speed for about 30 seconds and then increase to medium speed for another 30 seconds and then medium-high for another 2 minutes until frosting is well combined and fluffy. You will want to scape the bottom of the mixer at least once with a silicone spatula to ensure everything gets beaten well together. Use Mango Buttercream immediately!
Guinevere Morehouse says
Great recipe! Tip to sift the mango powder was helpful. This piped beautifully on my cupcakes. ( I did add a touch of mango puree and a squeeze of lime. ) - Thanks for sharing your recipe.