Recipe: Mango Swiss Meringue Buttercream
This was a request from a friend for mango buttercream on her cake. Mango Swiss Meringue Buttercream: 7 egg whites 2 cups (400g) sugar 2 cups (500g) butter 1/2 tsp salt 400g mango (fresh or frozen, pureed) optional: yellow and orange food coloring optional: 1 tsp citric acid, 1 tsp orange zest First of all, we need to reduce the mango. I am using frozen, since I am making this recipe in winter. So, before I do anything else, I need to thaw the mango. I did it in the microwave. Then, I pureed it until nice and smooth. About the consistency of a smoothie. Then, put the mango in a pan and allow it to simmer to reduce the amount of water. Because I am going to add this to buttercream, if it has too high of a water content, it will not combine well. Reduce to about two-thirds of the volume. Sometimes also, with frozen fruit, it may not have been harvested at peak ripeness, so if the flavor isn't very strong, add a bit of citric acid and orange zest to keep the sour/citris flavor of mang...
