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


  1. 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.


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