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Mango cake filling compote in rustic bowl

Mango Cake Filling

Abby Martin
Easy 4-ingredient mango cake filling that's perfect for cakes, cupcakes, macarons, and more. Made with fresh or frozen mango, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Baking
Cuisine Dairy Free
Servings 1 8-inch cake filling
Calories 411 kcal

Ingredients
  

  • 300 grams chopped mango fresh or frozen
  • 50 grams caster sugar
  • 10 grams cornflour
  • 75 grams water

Instructions
 

  • 1. Slice the mango into small chunks. Add mango, sugar, cornflour, and water to a saucepan.
  • 2. Stir together until no cornflour lumps remain.
  • 3. Cook on medium heat for 4–5 minutes, stirring constantly, until thickened.
  • 4. Remove from heat and let cool fully before using.

Notes

Taste mango first—reduce sugar if it's already sweet.
Filling thickens more as it cools.
Store in fridge up to 7 days or freeze for up to 3 months.
Keyword Cake Filling, Cupcake Filling, fruit compote, Fruit Sauce, Macaron Filling, Mango, mango compote