I wanted a light and refreshing topping for my Indian cupcakes. Mango whipped cream frosting fit the bill. Mango whipped cream frosting would also be great on a pound cake or angel food cake or cheesecake or to dip crackers in or whatever you can dream up!
Buy the correct kind of mango.
There was an Indian man in front of the mango section in my grocery store. He was spending a long time trying to decide which mango to purchase and clearly knew what he was doing. Not knowing much about mangoes, I asked him for help in picking a good one. He told me something that surprised me – none of the mangoes in that bin would work for me. I was looking at raw mangoes, which are unripe mangoes used for pickling. He directed me to the more common mangoes I would want to use for my whipped cream.
You probably won’t find raw mangoes in your standard U.S. grocery store. However, I happened to be shopping at an international supermarket because I needed other Indian ingredients that they don’t sell at most groceries. If you find yourself shopping somewhere with multiple mango varieties and you are not a mango maven, ask someone before buying the first mango you see.
Make sure the mango is ripe.
Before you use the mango, make sure it is ripe. Kate’s Global Kitchen tell us how to tell if a mango is ripe: “Smell it. It should have a fragrance and the skin should give slightly when pressed. Some books say a mango is ripe when it has a pink blush to it, but that depends on the variety.”
Mango Whipped Cream Frosting Recipe
- 1 C heavy whipping cream
- 1/3 C sugar
- 2/3 C mango (about one large mango)
- Beat whipping cream on medium speed for about five minutes, until soft peaks form.
- Add sugar.
- Cut up your mango, being sure to remove all skin. Then, use a food processor or blender to turn your mango into a pulp.
- Add the mango to the whipped cream.
- Be sure to keep refrigerated.