Mango Cream Cheese Filling For Cakes

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    When it comes to frosting, I always prefer cream cheese over buttercream. Cream cheese kind of cuts into the flavor of butter and gives the frosting a nice taste without being too buttery or sugary.

    Cream cheese frosting is a traditionally used with red velvet and carrot cupcakes but honestly it’s great on any cake or cupcake for that matter.  The frosting like buttercream can be flavored with almost anything- chocolate, strawberry, peanut butter etc.

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    Mangoes are my favorite and this frosting is just delicious. I used store bought mango pulp [which you can easily get at any Indian store] for this recipe but if you can get hold of fresh mangoes, use that. The frosting will taste yummier with real mangoes.

    Oh I would also like to mention one thing about mango pulp here, in case you buy it from the Indian store for this recipe, please get the one which has no kesar (saffron) added to it. The kesar will not taste very nice in this frosting.

    I used it as a filling between cake layers but you can use it pretty much anywhere, as a filling in cupcakes, rolls, scones, crepes. Yummy! This recipe makes a thin consistency filling so if you want to pipe this on cupcakes or something, add more confectioners sugar till it becomes stiff.

     

    Yield: 1.25 cups

    Ingredients

    Butter, unsalted: 1/4 cup [1/2 stick], at room temperature

    Cream cheese: 4 oz, at room temperature

    Confectioners sugar: 1.25 cups, sifted

    Mango pulp: 1/2 cup

    Vanilla: 1/2 tsp

    Heavy cream: 1 tbsp [or milk or half n half]

     

    Method

    1. Beat butter and cream cheese together in your mixer until combined.

    2. Stir in mango puree and vanilla and beat till smooth.

    3. Add 1/2 cup sugar, mix till fully incorporated, then add in the remaining sugar.

    4. Add cream and blend everything together until smooth and creamy.

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    * Use more heavy cream/milk for a thinner consistency.

    * The given recipe will produce a thin consistency filling that will not pipe well on cupcakes. For piping on cupcakes, add more confectioners sugar till the frosting becomes stiff and holds shape.

    * For a stronger cream cheese flavor, use additional 4 oz of cream cheese.

    Mango Cream Cheese Filling For Cakes

    Manali
    Delicious mango cream cheese filling for cakes, cupcakes & more!
    5 from 1 vote
    Servings 1 cups
    Calories 1512 kcal

    Ingredients
      

    • ¼ cup unsalted butter at room temperature
    • 4 oz cream cheese at room temperature
    • 1.25 cups confectioners sugar sifted
    • ½ cup mango puree
    • ½ tsp vanilla
    • 1 tbsp heavy cream [or milk or half n half]

    Instructions
     

    • Beat butter and cream cheese together in your mixer until combined.
    • Stir in mango puree and vanilla and beat till smooth.
    • Add 1/2 cup sugar, mix till fully incorporated, then add in the remaining sugar.
    • Add cream and blend everything together until smooth and creamy.

    Nutrition

    Calories: 1512kcalCarbohydrates: 174gProtein: 8gFat: 90gSaturated Fat: 54gCholesterol: 267mgSodium: 380mgPotassium: 370mgFiber: 2gSugar: 168gVitamin A: 4540IUVitamin C: 46.4mgCalcium: 139mgIron: 0.6mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

     

    Mango Cream Cheese Filling for Cakes

    mango-cream-cheese-filling-collage

    13 thoughts on “Mango Cream Cheese Filling For Cakes

      1. Hi Kathleen, you can coconut extract to this, around 1/2 teaspoon would be good enough. Or add unsweetened shredded coconut, around 1/3 cup. Hope that helps!

    1. Hi. I went to an Indian store to buy the mango pulp & when I inquired about it with owner I showed him your blog that it should not have kesar (saffron) in it. He explained & showed me that Kesar is a brand name. Just thought you’d like to know. I got my mango pulp and now for the real challenge making to oh so delicious sounding filling.

      1. Hello Cindi! haha that Indian store owner probably didn’t know hindi..lol…Kesar is the hindi name for Saffron..it can be a brand too (there’s no rule that it can’t be a brand name!) but in India we always refer to saffron as kesar…and yes at Indian store you do get 2 types of mango pulp – 1. which has kesar in it like this – https://www.walmart.com/ip/Deep-Kesar-Mango-Pulp-30-oz/49533253 [note here the brand is “Deep”, kesar in the ingredient, saffron that is mixed with the pulp and 2. just pure mango pulp without addition of kesar like this – https://www.amazon.com/Swad-Ratna-Alphonso-Mango-Pulp/dp/B003BN8NNE/ref=sr_1_5_a_it?ie=UTF8&qid=1488675204&sr=8-5&keywords=mango+pulp or this https://www.amazon.com/East-End-Alphonso-Mango-Pulp/dp/B0170EDDH0/ref=sr_1_6_a_it?ie=UTF8&qid=1488675204&sr=8-6&keywords=mango+pulp

        Hope this helps!

    2. HI! I was wondering if this is difficult to make, I only have a limited amount of time to make it…so how would this take you to make the filling? Just wondering and thanks

    3. Hi, I just want to tell you that I made this over the weekend and it was so yummy! I have tons left over and thinking of making another cake next week. Just wondering if this will last until then or if it can be frozen? Thanks.

      1. Glad to hear that Winnie! Don’t think it will last for a week in the fridge since there’s dairy involved. You can try freezing it, sorry I have never done that so not sure how it would work but you can try. Good luck!

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