Mango and Chocolate Condensed Milk Buttercream

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Mango and Chocolate Condensed Milk Buttercream

This Mango and Chocolate Condensed Milk Buttercream is silky smooth and rich in flavor. The bloomed cocoa intensifies the chocolate taste, creating a perfect balance with the tropical mango puree. It's a unique and versatile frosting ideal for cakes, cupcakes, and other desserts.

Prep Time 30

Total Time 30

Servings Cups

Calories 1126kcal

Author Fay

EQUIPMENT

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.

NUTRITION