Easy Vegan Mango Buttercream Frosting

4 ingredients, that is genuinely all that stands between you and this creamy, dreamy vegan mango buttercream frosting! Made with cooked and reduced mango, this dairy-free frosting is fluffy, smooth, and completely irresistible. It pipes beautifully, spreads like a dream, and makes everything it touches taste like summer. You are going to want to put this on everything!

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Let me introduce you to your new favourite frosting. I know that is a big statement, but I stand by it completely. This vegan mango buttercream has been on rotation in my kitchen this summer ever since I first made it, It is just that good.

The thing that makes it genuinely special is the reduced mango. Instead of using fresh mango purée straight from the blender, you cook it down until it is thick, concentrated, and intensely flavoured, then let it cool completely before it goes into the butter. That extra step removes the excess moisture that would otherwise make the frosting too soft and unstable, and it transforms the mango flavour from nice into something really special.

You get this deep, rich, tropical sweetness in every spoonful that tastes completely real because it is completely real. I use this on my vegan mango loaf cake, my vegan mango sheet cake, and honestly on cupcakes, layer cakes, and anything else I can justify frosting with mango.

Four ingredients, one bowl, and a whole lot of mango. Let’s make it!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Vegan butter: Vegan butter is the base of this mango buttercream and gives it that classic, rich, creamy body that makes a proper buttercream so satisfying to eat and easy to pipe. I use Flora, it’s my go-to vegan butter for my recipes, and it gives this mango buttercream that classic, rich, creamy body that makes it so satisfying to eat and so easy to pipe. Make sure you use the block-style butter rather than the spreadable kind from a tub, as it gives you a much more stable frosting that holds its shape beautifully.

Icing sugar: Icing sugar sweetens the buttercream and gives it that smooth, silky texture that makes a great frosting so lovely. Always sift it before adding it to the beaten butter, as even small lumps of undissolved sugar can create a slightly gritty texture in the finished frosting. Add it gradually, one cup at a time as the recipe calls for, so you can control the consistency and sweetness as you go.

Vegan whipping cream: A splash of vegan whipping cream is what takes this frosting from good to great. I use Elmlea because it gives the buttercream such a gorgeous, airy texture without making it feel heavy. Make sure it is very cold straight from the fridge when it goes in; cold cream incorporates far better into the frosting than cream that has been sitting at room temperature.

Mangos, cooked and reduced: This is where the mango flavour really comes through. Fresh mangoes are peeled, blended until smooth, and then cooked down in a saucepan until the purée has reduced by roughly half, concentrating the flavour and removing the excess moisture that would otherwise make the frosting too soft to use. It needs to be completely cold before it goes into the buttercream, so plan ahead and make it in advance. Frozen mango works just as well as fresh here; thaw completely before blending and reducing.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Stand mixer or electric hand mixer: A stand mixer or electric hand mixer is really helpful for getting this vegan mango buttercream light and fluffy. I use my stand mixer with the paddle attachment when I make buttercream, but a hand mixer works brilliantly too. You’ll just need to give the butter plenty of time to become pale and fluffy before you add anything else.

Small saucepan: A small saucepan is what you need to cook the mango purée down into the concentrated reduction. A heavy-bottomed pan is the best choice here as it distributes heat evenly and reduces the risk of the mango catching or scorching on the bottom as the moisture evaporates. Keep the heat medium-low and stir regularly throughout.

Blender or food processor: A blender or food processor is essential for getting the mango completely smooth before it goes into the saucepan to reduce. Any remaining chunks or fibres in the purée will affect the texture and appearance of the finished frosting, so blend until it is absolutely silky.

Large mixing bowl: A large, deep mixing bowl is essential if you are using a hand mixer rather than a stand mixer. The depth is particularly helpful when the icing sugar goes in, as the mixer can send clouds of it up and out of a shallow bowl, which is never fun to clean up.

Silicone spatula: A silicone spatula is indispensable throughout the whole process. Use it to scrape every last bit of that mango reduction out of the saucepan and into the butter, scrape down the sides of the bowl between additions of icing sugar, and fold in the whipping cream before the final beat.

Piping bag and nozzle: A piping bag fitted with a large star or round nozzle is perfect for getting a lovely finish on cakes and cupcakes. A large open star nozzle gives gorgeous classic swirls that look especially pretty against the golden mango frosting. If piping is not your thing, a palette knife or offset spatula works perfectly for spreading the frosting across the top of a loaf or sheet cake.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan mango buttercream frosting

Step 1: Make and reduce the mango purée

Let’s start with the mango reduction, and do this part first because it needs to be completely cold before it goes anywhere near the butter. Peel your ripe mangoes and blitz them in a blender or food processor until completely smooth. If you want an extra silky result, pass the purée through a fine mesh sieve, then pour it into a small saucepan over a medium-low heat.

Cook it down, stirring regularly, until it has reduced by roughly half and become thick, glossy, and intensely flavoured. This takes around 10 to 15 minutes, and your kitchen will smell wonderfully tropical. Once it has reduced, transfer it to a bowl or jar and leave it to cool completely at room temperature before popping it in the fridge to chill fully.

And please don’t rush this bit! The mango reduction needs to be properly cold before it goes into the butter. If it is still warm, it can melt the butter and you’ll end up with a very sad, soupy frosting instead of the lovely fluffy buttercream we’re after.

Step 2: Beat the Flora vegan butter

Once your mango reduction is completely cold, let’s get started on the buttercream. Add the cold cubed vegan butter to your stand mixer bowl, or use a large mixing bowl if you’re using a hand mixer. I use Flora, it’s my go-to vegan butter for my recipes.

Beat the butter on medium-high speed for a good 3 to 5 minutes until it is noticeably pale, light, and fluffy. Don’t rush this bit! Giving the butter a good beat now is what helps give the finished frosting that lovely light and airy texture. If it still feels dense after a few minutes, just keep beating, keep going. It gets there, I promise.

Step 3: Add the mango reduction and beat again

Now for the fun part! Spoon the completely cold mango reduction into the beaten butter and mix on medium speed until it is fully incorporated and the colour is even throughout. Scrape down the sides of the bowl with your silicone spatula, then give it another quick mix to to make sure nothing is sitting unincorporated at the bottom or sides.

It might look soft at this stage, but don’t worry, that’s exactly what we want for now. The icing sugar is coming next, and that will bring everything together and give the buttercream a firmer, fluffy texture.

Step 4: Add the icing sugar and whipping cream then beat until fluffy

Now let’s bring it all together. With the mixer on its lowest speed, add the sifted icing sugar one cup at a time, mixing well between each addition and scraping down the sides of the bowl as you go. Don’t be tempted to add it all at once unless you fancy wearing icing sugar! Taking your time here makes things much less messy.

Once all the icing sugar is incorporated, add the cold whipping cream. I use Elmlea, it’s my go-to plant cream for recipes like this. Increase the speed to medium-high and beat for another 3 to 4 minutes until the frosting is light, fluffy, and lovely and smooth.

Now give it a taste. If it feels a little too stiff, add a tiny splash more cream. If you want a firmer frosting for piping, add a little more icing sugar. Once you’re happy with the consistency, use it straight away or pop it in the fridge until you’re ready to use it.

Serving tips and ideas

• This would be so pretty piped onto vegan mango cupcakes with a little piece of fresh mango on top. They look like summer in cupcake form.
• If you’ve made my vegan mango loaf cake, this is the frosting I’d reach for. Spread it generously over the cooled loaf and let that golden mango colour do all the work.
• For a vegan mango sheet cake, pile it generously over the top and scatter fresh mango chunks across it. It’s simple, but it makes such a pretty centrepiece.
• Want to sneak some mango into a classic cake? Use this buttercream between the layers of a vegan vanilla cake. The mango filling is such a fun little surprise when you cut into it.
• Mango and coconut are one of those combinations that just work. Fill and frost a coconut layer cake with this buttercream and you have a seriously tropical dessert.
• You really don’t need a mango-flavoured cake to use this frosting. It works beautifully on vanilla, coconut, lemon or even chocolate cupcakes when you want to add a little tropical twist.
• If you have some frosting left over, layer it into a glass with pieces of vegan sponge and fresh mango. It’s an easy little dessert, and honestly, it looks much fancier than the amount of effort involved.

Expert tips and tricks

The mango reduction must be completely cold

This really is the most important thing to remember when making this frosting. If the mango reduction is even slightly warm when it goes into the creamed butter, it can start to melt the butter and leave you with a greasy, split frosting instead of the fluffy buttercream we are after.

Make the reduction well ahead of time, let it cool at room temperature, and then pop it in the fridge until it is properly cold. Making it the day before and leaving it overnight makes the whole frosting process the next day so much easier.

Always sift the icing sugar

Every single time. I know it feels like such a tiny step, but it really does make a difference here. Icing sugar loves to clump, and even one little lump can leave you with a gritty patch in an otherwise lovely, smooth buttercream. Give it a quick sift through a fine sieve before adding it to the bowl. It takes less than a minute, and you’ll get a much smoother, silkier frosting.

Beat the butter properly before adding anything else

This might feel like a slightly fussy step, but trust me, it makes such a difference to the final frosting. Beat the butter on its own for 3 to 5 minutes before adding the mango or icing sugar. You’re looking for it to become pale, light, and noticeably fluffy. That’s what gives you that lovely, airy buttercream.

It’s tempting to rush this part, but giving the butter those few extra minutes means you’ll end up with a much lighter frosting that pipes beautifully.

Taste and adjust before piping

Mangoes can vary quite a bit in sweetness depending on the variety and how ripe they are, so the frosting can taste slightly different each time you make it. Give the finished buttercream a little taste before you pipe it onto your cake or cupcakes.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate, and measuring correctly is important for getting the best result.

Recipe variations

• If you’re a mango and coconut fan, this combination is such a good one. Add a little coconut extract or some fine desiccated coconut to the buttercream for a lovely tropical richness that works beautifully with the mango.
• For something a little brighter, add some lime zest and a small squeeze of lime juice to the finished frosting. The fresh, zingy lime cuts through the sweetness of the mango and makes the whole thing taste so vibrant.
• Mango and passion fruit is another combination I absolutely love. Stir a spoonful of fresh passion fruit pulp, with the seeds strained out, into the finished buttercream alongside the mango reduction. The tartness of the passion fruit balances the sweetness of the mango beautifully.
• If you want the frosting to have an even deeper golden colour, add the tiniest pinch of turmeric. You really do not need much, and it will give the buttercream a gorgeous sunny colour without changing the flavour.

How to store

• Room temperature: If you have already frosted a cake or cupcakes with this vegan mango buttercream, it can sit covered at room temperature for up to 1 day in a cool environment. Because of the real fruit in the frosting, I would not leave it out any longer than that, particularly in a warm kitchen where the butter can start to soften and the frosting can lose its structure. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave xxx out at room temperature, as it can spoil quickly.

• Refrigerator: Any leftover frosting stores well in an airtight container in the fridge for up to 2 to 3 days. When you are ready to use it, take it out and leave it at room temperature for 30 to 45 minutes to soften, then give it a really good beat with your electric mixer to bring it back to a light, fluffy consistency.

• Freezer: This frosting can be frozen for up to 2 to 3 months in a freezer-safe airtight container. Press a sheet of cling film directly onto the surface of the frosting before sealing to prevent freezer burn. Defrost overnight in the fridge, then bring to room temperature and beat again thoroughly until fluffy and smooth before using. The texture may need a slightly longer beat than usual to come fully back together, but it should come back nicely.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why is my mango buttercream too soft and not holding its shape?

Ugh, I know how frustrating this is, and I have definitely been there! A soft, unstable mango buttercream is almost always caused by one of two things. Either the mango reduction was not cold enough when it went into the butter, which adds warmth and causes the fat to soften too much, or the reduction was not reduced enough and still had too much moisture in it, which loosens the frosting.

The fix is straightforward. Pop the whole frosting into the fridge for 20 to 30 minutes to firm up, then beat it again. If it is still too soft after that, beat in more sifted icing sugar a little at a time until it reaches a consistency you can pipe confidently.

Why does my frosting look curdled or split?

A split buttercream looks alarming, but it is usually completely fixable! It almost always happens because of a temperature difference between the butter and the mango reduction. If the reduction was even slightly warm when it went in, or if the butter was too cold when you started beating it, the two elements may not come together properly and the frosting can look curdled and separated.

Keep beating on medium-high speed; it often comes back together on its own after a few minutes. If it is really stubborn, gently warm the outside of the bowl with your hands for a few seconds and then beat again. Nine times out of ten, it comes back together beautifully.

Can I make this frosting ahead of time?

Absolutely, and I actually think it is even better made a day ahead! Making the mango reduction the day before and chilling it overnight means it is completely cold and ready to go the moment you start on the buttercream.

The finished frosting itself can be made a day or two in advance and stored in the fridge in an airtight container. Just remember to bring it to room temperature and beat it again before using; it needs that re-beating to come back to its fluffy, pipeable best.

How much frosting does this recipe make?

This recipe makes enough to generously frost 12 cupcakes with a good swirled dollop on each, or to cover the top and sides of a single layer 20cm round cake or a standard 20 x 30cm sheet cake. If you are making a two or three layer cake and need frosting between the layers as well as on the outside, I would recommend doubling the recipe.

There is genuinely nothing worse than running out of frosting halfway through assembling a cake, so always make more than you think you need.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this vegan mango buttercream because it is:

• simple and easy to make
• goes nicely on any cakes
• perfect for summer bakes

Want more recipes like this?

Try my other delicious frosting and dessert recipes you might enjoy!

• Lemon Buttercream Frosting
• Blueberry Buttercream Frosting
• Almond Buttercream Frosting
• Cookie Dough Frosting
• Vegan Peanut Butter Frosting
• Cream Cheese Buttercream Frosting

Visit the dessert page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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