I prefer cream cheese frosting to buttercream because it balances sweetness and richness, giving a tangy, smooth finish without being overly buttery. While cream cheese frosting is classic on red velvet and carrot cakes, it works beautifully on almost any cake or cupcake. Like buttercream, it can be flavored in many ways — chocolate, strawberry, peanut butter, and more.
Mango is my favorite fruit, and this mango cream cheese filling is irresistible. I used store-bought mango pulp for convenience, which you can often find at Indian grocery stores. If fresh mangoes are available, use them — the flavor will be even better. One note: if you buy canned mango pulp, pick one without kesar (saffron) added, as saffron can clash with the delicate cream cheese flavor in this filling.
This recipe makes a thin, spreadable filling ideal for layering cakes, but it’s versatile — use it in cupcakes, rolls, scones, or crepes. If you want to pipe the filling onto cupcakes or use it where a stiffer consistency is required, add more confectioners’ sugar until it holds its shape.
Yield: 1.25 cups
Ingredients
1/4 cup unsalted butter (1/2 stick), room temperature
4 oz cream cheese, room temperature
1.25 cups confectioners’ sugar, sifted
1/2 cup mango pulp (puree)
1/2 tsp vanilla extract
1 tbsp heavy cream (or milk or half-and-half)
Method
1. In a mixer, beat the butter and cream cheese together until smooth and fully combined.
2. Add the mango puree and vanilla, then beat until the mixture is smooth and evenly blended.
3. Add 1/2 cup of the sifted confectioners’ sugar and mix until incorporated, then add the remaining sugar and blend again.
4. Stir in the heavy cream and continue mixing until the filling is smooth and creamy. If you prefer a thinner consistency, add a little more cream or milk.
- For a thinner filling, increase the heavy cream or milk slightly.
- This recipe produces a spreadable filling that won’t pipe well. To pipe on cupcakes, add more confectioners’ sugar until the mixture is stiff enough to hold shape.
- If you want a stronger cream cheese flavor, add an additional 4 oz of cream cheese.
Mango Cream Cheese Filling For Cakes
Ingredients
- 1/4 cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1.25 cups confectioners’ sugar, sifted
- 1/2 cup mango puree
- 1/2 tsp vanilla
- 1 tbsp heavy cream (or milk or half-and-half)
Instructions
- Beat butter and cream cheese together in your mixer until combined.
- Stir in mango puree and vanilla and beat until smooth.
- Add 1/2 cup confectioners’ sugar, mix until incorporated, then add the remaining sugar.
- Add cream and blend everything until smooth and creamy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Mango Cream Cheese Filling for Cakes
