This mango frosting recipe is about as simple as it gets and is perfect for a cupcake or cake.  It uses a whipped cream base, to which you add fresh mango and sugar, and puree in the food processor.  The frosting is a pale yellow-orange color that is stunning on any cake.  If good fresh fruit is not available, the icing can be made with frozen pulp that has been defrosted overnight.  Depending on the ripeness of the fruit, you may want to reduce the amount of sugar in the frosting recipe.  The fruit’s natural sweetness contributes enormously to the sweetness.

Mango icing would be lovely on any tropical fruit cake such as banana, as it adds a touch of sour flavor.  We also like it on a simple vanilla cake which showcases the freshness of the fruit frosting. An airy angel food cake would also be a lovely companion to this frosting.  Garnish with dried mango, fresh strawberry slices or fresh mint.

Since it is the national fruit of India, Pakistan and the Philippines, we think mango frosting is an ideal finish to a spicy South Asian meal.

• 1 C heavy whipping cream
• 1/3 C sugar
• 2/3 C mango (about one large mango)

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form.
2. Add sugar.
3. Cut up your mango, being sure to remove all skin. Then, use a food processor or blender to turn your mango into a pulp.
4. Add the mango to the whipped cream.
5. Be sure to keep refrigerated.

Mango Whipped Cream Frosting Recipe: Light and Refreshing ~ Cupcake Project.

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