How to Make a Whipped Mango Cream Frosting


If you want a light and refreshing topping for your baked goods, whipped mango cream frosting might fit the bill. It goes well on a bagel, cupcake, pound cake or cheesecake, and also can be used as a dip with tortillas and crackers.

Things You'll Need

  • 2 cups heavy whipping cream
  • 1/2 cup white sugar
  • 1-1/3 cups mango (about two large mangoes)
  • Food processor or blender
  • Make sure you have ripe mangoes. They should have a floral fragrance and the skin should dent slightly when pressed.

  • Wash and peel the mangoes, then cut them into chunks and discard the pits. Turn your mango into a pulp in a food processor or blender. Transfer the mango pulp into a bowl and set aside.

  • Beat the whipping cream for about six minutes in the blender or processor on medium speed. Peaks should form in the cream. Add the sugar.

  • Return the mango pulp to the food processor or blender and blend on high until smooth.

  • Cover the whipped mango cream frosting in a glass bowl and refrigerate until ready to use.

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