Try this unique Mango and Chocolate Condensed Milk Buttercream without powdered sugar. It's a perfect blend of creamy sweetness and rich chocolate with a tropical twist. Fresh mango puree and bloomed cocoa powder make this buttercream smooth, flavorful, and versatile. Top cakes, cupcakes, or brownies for a delicious and visually appealing treat.
SUMMARISE AND SAVE THIS RECIPE
Why Mango and Chocolate?
Mango and chocolate taste great together. The sweet, tropical flavor of mango pairs well with the rich taste of chocolate, creating a balanced and unique combination. This mix is often used in desserts to add an interesting twist to regular chocolate treats.
What is Condensed Milk Buttercream?
Condensed milk buttercream, also known as Russian buttercream, is a type of frosting made with just two main ingredients: unsalted butter and sweetened condensed milk. It's known for its smooth, creamy texture and rich flavor.
Unlike traditional buttercream, it doesn't use powdered sugar, making it less sweet but still deliciously rich and easy to work with for decorating cakes and other desserts.
Ingredients in Mango and Chocolate Buttercream
Unsalted Softened Butter (500g / 17.6 oz): The base of the buttercream, providing a rich and creamy texture. Unsalted butter is preferred to control the salt level in the frosting. Make sure it's softened at room temperature for easy mixing.
Sweetened Condensed Milk (395g / 13.9 oz): This provides sweetness and a thick, smooth consistency to the buttercream. Condensed milk is milk that has had most of the water content removed and sugar added, making it thick and sweet.
Fresh or Frozen Mango Cubes (2 Cups): The mango adds a fresh, fruity flavor and natural sweetness to the buttercream. Both fresh and frozen mangoes work, but ensure they are pureed and cooked down to enhance their flavor and remove excess moisture.
Cocoa Powder (1 Tablespoon / 8g): Adds rich chocolate flavor to the buttercream. Using cocoa powder allows you to control the chocolate intensity and texture. Blooming the cocoa powder in hot water enhances its flavor.
Hot Water (1 Tablespoon): Used to bloom the cocoa powder, which intensifies the chocolate flavor and ensures it blends smoothly into the buttercream. This step is crucial for a rich chocolate taste.
Optional Ingredient
Melted Chocolate (½ cup): If you prefer to use chocolate instead of cocoa powder, melt ½ cup of chocolate and let it cool slightly before mixing it into the buttercream. This provides a more intense chocolate flavor and a slightly different texture.
How To Make Mango and Chocolate Buttercream
Prepare the Mango Puree
First, get your mango cubes and blend them until smooth using a stick blender or food processor to form a puree.
Pour the mango puree into a saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes. Stir frequently to prevent sticking.
Once done, strain the puree through a fine mesh strainer into a heatproof bowl to remove any fibrous parts. Let it cool completely.
Bloom the Cocoa Powder
In a small bowl, combine the cocoa powder with hot water. Stir well until it forms a smooth paste, this is called blooming and it enhances the chocolate flavor. Set this aside to cool.
Whip the Butter
In a large mixing bowl, add your softened butter. Using a hand mixer, whip the butter for about 2-5 minutes until it's light and fluffy. This step is crucial for creating a smooth, airy buttercream.
Incorporate the Condensed Milk
Add the sweetened condensed milk to the whipped butter. Mix for another 1-2 minutes until everything is well blended and smooth. Make sure to scrape down the sides of the bowl to get everything incorporated.
Divide and Flavor the Buttercream
Divide the buttercream evenly into two separate bowls. In one bowl, add ½ cup of the cooled mango puree and mix until fully combined. In the other bowl, add the cooled, bloomed cocoa powder and mix until well blended.
Prepare for Piping
Transfer each flavored buttercream into its own small piping bag. Snip the tips of the smaller bags. Then, place both of these smaller bags into a larger piping bag fitted with a 1M piping tip (or your preferred tip). This setup helps keep the flavors separate and defined when you pipe.
Pipe and Decorate
Now you're ready to decorate! Use the mango and chocolate buttercream to pipe borders or decorations on cakes, cupcakes, or brownies. The dual-colored and flavored buttercream will look stunning and taste amazing.
Fay's Top Tip
The most important tip for this Mango and Chocolate Condensed Milk Buttercream recipe is ensuring that all components, especially the mango puree and the bloomed cocoa powder, are completely cooled before incorporating them into the buttercream.
If either the mango puree or the cocoa powder mixture is still warm, it can cause the butter to melt, resulting in a runny and unstable buttercream. Cooling these components properly ensures a smooth, fluffy, and stable buttercream that's perfect for piping and decorating.
Serving Suggestions For Mango and Chocolate Buttercream
- Cupcakes: Use this buttercream to frost vanilla cupcakes, chocolate cupcakes, or coconut cupcakes. The contrasting mango and chocolate swirls add both visual appeal and a burst of flavor.
- Layer Cakes: Decorate a simple sponge or chiffon cake with this buttercream. The tropical mango and rich chocolate flavors make an excellent pairing with light, airy cakes.
- Brownies: Pipe the buttercream onto fudgy brownies for a decadent treat. The creamy buttercream complements the dense, chocolatey brownies perfectly.
- Macarons: Fill macarons with this buttercream for a unique twist. The fruity mango and chocolate will add a delightful flavor contrast to the sweet, delicate cookies.
- Cookies: Spread a layer of the buttercream between two cookies to create delicious sandwich cookies. Shortbread or sugar cookies work particularly well.
Mango Desserts You Might Like
More Buttercream and Frostings
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Frequently Asked Questions
Store the buttercream in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months. Let it come to room temperature and re-whip before using.
Yes, you can make it ahead of time and store it in the refrigerator. Just let it come to room temperature and re-whip it before using to restore its smooth, fluffy texture.
Yes, you can substitute the cocoa powder and hot water with ½ cup of melted chocolate. Just make sure the chocolate is cooled but still pourable before adding it to the buttercream.
This buttercream can be sensitive to heat due to its high butter content. For hot climates, keep it chilled until just before serving to maintain its stability.
Mango and Chocolate Condensed Milk Buttercream
INGREDIENTS
- 500 g (17.6 oz) butter unsalted and softened
- 395 g (13.9 oz) sweetened condensed milk
- 2 cups (2 cups) mango fresh or frozen cubed
- 8 g (1 tablespoon) cocoa powder
- 1 tablespoon (1 tablespoon) water hot
INSTRUCTIONS
- Prepare Mango Puree: Place mango cubes in a stick blender or food processor and blend until smooth. Pour into a saucepan.
- Cook Mango Puree: Pour into a saucepan. Bring the mango puree to a boil over medium heat. Reduce to a simmer for 10 minutes, stirring frequently.
- Strain and Cool: Strain the puree through a fine mesh strainer into a heatproof bowl. Let it cool completely.
- Bloom Cocoa Powder: Mix cocoa powder with hot water in a small bowl. Stir well and set aside to cool.
- Beat Butter: In a mixing bowl, beat the softened butter with a hand mixer for 2-5 minutes until light and fluffy.
- Add Condensed Milk: Add the sweetened condensed milk to the butter and mix for 1-2 minutes until well blended. Scrape down the bowl as needed.
- Divide Buttercream: Divide the buttercream into two bowls. Add ½ cup of the cooled mango puree to one bowl and the bloomed cocoa powder to the other bowl. Mix each until well blended.
- Prepare Piping Bags: Place each flavor into separate small piping bags. Place both smaller bags into a larger piping bag fitted with a 1M piping tip or your preferred tip.
- Pipe and Decorate: Pipe buttercream borders with dual color and flavor or use it to top cupcakes or brownies.
NOTES
- Ensure the mango puree is completely cooled before mixing into the buttercream to prevent it from becoming too soft.
- For a stronger chocolate flavor, use ½ cup melted chocolate instead of cocoa powder and hot water.
- If the buttercream is too soft, chill it in the refrigerator for 10-15 minutes then re-whip before piping.
- Store any leftover buttercream in an airtight container in the refrigerator for up to a week or freeze for up to two months.
- Mix flavors thoroughly to ensure even distribution and smooth texture.
Anne says
Hi sounds yummy. Do you recommend standard or dutch process cocoa?
thanks
Fay says
I quite like Dutch but either is ok.
Catherine says
Could you use other fruit puree to change up the flavour, eg berries??
Fay says
Hi Catherine, yes berry puree works well. Overly acidic fruits can cause the buttercream to curdle.
Carole says
I will be using this mango buttercream recipe for a friends birthday cake. She is allergic to chocolate. Should I double the quantity of mango puree to replace the chocolate? Please advise. Thank you it looks absolutely delish.
Fay says
Hi Carole, yes you can 🙂
Carole says
Thank you so much for your prompt reply. 😊