Mango-Cream Cheese Frosting
Use this recipe when making our Mango Papaya Cake.
- Yield: Makes about 4 1/2 cups
Source: Martha Stewart Weddings, Spring 2006
- 2 pounds cream cheese, room temperature
- 1/4 cup store-bought mango puree
- 1/4 cup confectioners' sugar, sifted
Put cream cheese into the bowl of an electric mixer fitted with the whisk attachment; beat until smooth. Beat in mango puree and sugar. Use immediately, or refrigerate airtight up to 3 days; bring to room temperature, and beat before using.