Mango's one of my favorite flavors. In fact, James knows anytime they go on sale, I'm going to ask him how many I can buy. And then I'll ask if he's sure I can't get more. :) Although we usually eat the mangoes plain, we also enjoy things like the ever popular Mango Sticky Rice - such yummy tropical flavors!
Anyway, back to this mango buttercream - since mango's the first fruit Bobert went completely crazy over, I thought I'd make him some Mango Cupcakes for his first birthday. And what better way to top a mango cupcake than mango buttercream frosting? I started with frozen mango puree since Bobert's birthday isn't exactly mango season, and I bet using fresh pureed mango would bring even more tropical yumminess to this mango buttercream frosting! I also reduced the puree since I wanted a clear mango flavor. You might not need to, especially if you used fresh. (Find a tutorial on how to cut a mango here.) Either way, enjoy!
|120 grams||1 cup||powdered sugar|
|1/2 cup||mango puree||I used 1 cup mango puree, and then reduced to 1/2 cup.|
|1. Gather all materials.|
|2. Cream together sugar and butter. You'll want to start slowly!|
|3. Optional - reduce mango puree.|
|4. Add cooled mango reduction or mango puree, and mix into buttercream.|
|5. Optional - whip buttercream for additional fluffiness.|