Mango Macarons

Why You’ll Love This Recipe

After my caramel macarons turned out so well, I wanted a lighter, fruitier version for spring and summer, and mango was the obvious choice. These shells bake up smooth and glossy with ruffled feet, and the sunny color needs just a touch of gel coloring. The filling is a double dose of mango: a tangy, silky curd in the center and a light buttercream around it, so every bite is bright and tropical without being too sweet. They look stunning on a dessert table, they keep well, and they taste even better after a day in the fridge. Once you know the macaron basics, this flavor is surprisingly forgiving.

Ingredients

For the macaron shells

• 100 g (1 cup) blanched almond flour, finely ground
• 100 g (3/4 cup plus 2 tablespoons) powdered sugar
• 75 g egg whites (from about 2 large eggs), aged at room temperature for 2 to 24 hours
• 70 g (1/3 cup plus 1 tablespoon) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Gel food coloring, orange and a tiny bit of yellow (optional)

For the mango curd

• 1 cup mango puree (from 1 large ripe mango, or thawed frozen mango)
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons unsalted butter, cut into pieces
• Pinch of salt

For the mango buttercream

• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups powdered sugar
• 3 tablespoons cooled mango curd (from above)
• 1 teaspoon fresh lime juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 to 2 teaspoons heavy cream, if needed to thin

Directions

1. Make the mango curd. In a small saucepan, whisk the mango puree, egg yolks, sugar, lime juice, and salt. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes until thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter until melted. Strain through a fine-mesh sieve, press plastic wrap against the surface, and chill for at least 2 hours.
2. Prep the pans. Line two baking sheets with parchment paper or silicone mats. Draw 1 1/2-inch circles about 1 inch apart as guides, then flip the paper over.
3. Sift the dry ingredients. Pulse the almond flour and powdered sugar in a food processor for 10 seconds. Sift through a fine-mesh sieve twice, discarding any large bits.
4. Whip the meringue. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy. Slowly add the granulated sugar a tablespoon at a time. Increase to high speed and beat for 4 to 5 minutes until stiff, glossy peaks form. Beat in the vanilla, salt, and food coloring.
5. Fold (macaronage). Add the dry ingredients to the meringue in two additions. Fold with a flexible spatula, pressing the batter against the side of the bowl, until it flows like thick lava and you can draw a figure 8 without the ribbon breaking, about 40 to 50 folds.
6. Pipe. Transfer the batter to a piping bag fitted with a round tip (about 1/2 inch). Pipe 1 1/2-inch rounds onto the prepared sheets, holding the bag straight above the surface.
7. Remove the air. Bang the baking sheets firmly on the counter 5 or 6 times and pop any surface bubbles with a toothpick.
8. Rest. Let the shells sit at room temperature for 30 to 60 minutes, until a dry skin forms and the tops are no longer sticky.
9. Bake. Preheat the oven to 300°F. Bake one sheet at a time on the center rack for 17 to 20 minutes, until the shells are set and don’t wobble when nudged. Cool completely on the pan.
10. Make the buttercream. Beat the butter until pale and creamy, 2 to 3 minutes. Add the powdered sugar a little at a time and beat until fluffy. Beat in the curd, lime juice, vanilla, and salt. Add cream if needed until smooth and pipeable.
11. Fill. Match the shells by size. Pipe a ring of buttercream on one shell, add a small dot of mango curd in the center, and sandwich with a second shell.
12. Mature. Refrigerate the filled macarons in an airtight container for 24 hours, then bring to room temperature for 15 minutes before serving.

Servings and Timing

• Servings: About 20 filled macarons (40 shells)
• Prep time: 1 hour 30 minutes (including the curd)
• Chill time: 2 hours for the curd (can overlap with other steps)
• Rest time: 30 to 60 minutes
• Bake time: 17 to 20 minutes per sheet
• Total time: About 3 1/2 hours, plus 24 hours of maturing

Make ahead: The curd keeps in the fridge for up to 5 days, and unfilled shells keep in an airtight container for up to 3 days at room temperature or 1 month in the freezer.

Variations

• Coconut-mango: Add 2 tablespoons of finely shredded unsweetened coconut to the buttercream.
• Passion fruit-mango: Replace half the mango puree in the curd with passion fruit puree for extra tang.
• Chili-lime: Add a pinch of chili powder and lime zest to the buttercream.
• White chocolate ganache: Fill with a firm white chocolate ganache flavored with mango puree.
• Freeze-dried mango: Blitz freeze-dried mango to a powder and fold 1 tablespoon into the buttercream for concentrated flavor.
• Cream cheese filling: Beat 4 oz of cream cheese into the buttercream for a tangier filling.
• Shortcut filling: Use good-quality store-bought mango curd or jam, thickened with a little buttercream.
• Ombre shells: Divide the batter and tint portions in progressively deeper shades of orange.

Storage and Reheating

• Refrigerator: Store filled macarons in an airtight container for up to 4 days. Bring to room temperature for 15 to 20 minutes before serving.
• Freezer: Freeze filled macarons in a single layer, then transfer to a container for up to 1 month. Thaw in the fridge overnight.
• Unfilled shells: Store at room temperature for up to 3 days in an airtight container.
• Reheating: Not applicable. Serve chilled or at room temperature.

FAQs

Why did my macarons crack?
The most common causes are an oven that’s too hot, not enough resting time, or trapped air bubbles. Rest the shells until dry to the touch, tap out the bubbles, and use an oven thermometer to check your temperature.

Why don’t my macarons have feet?
The batter may have been overmixed or undermixed, or the shells didn’t rest long enough. Aim for the thick, flowing ribbon consistency in step 5.

Can I use canned or frozen mango?
Yes. Thaw frozen mango fully, and drain canned mango well. Canned mango is usually sweeter, so you may want to add a little extra lime juice to the curd.

Why is my mango curd runny?
It likely needed more cooking time. Keep whisking over gentle heat until it coats the back of a spoon, and remember it thickens a lot as it chills.

Which mango variety works best?
Ataulfo (honey) mangoes are creamy and low in fiber, which gives the smoothest puree. If your mango is fibrous, strain the puree through a sieve.

Can I add mango directly to the shell batter?
I don’t recommend it, since extra moisture ruins macaron batter. Use freeze-dried mango powder in the filling for flavor instead.

Why are my colors fading after baking?
Bright colors can brown in the oven. Use gel coloring, add a bit more than you think you need, and bake at the lower end of the temperature range.

Why do I need to mature the macarons?
The filling’s moisture softens the shells into a chewy, tender bite. They taste noticeably better after 24 hours.

Conclusion

These mango macarons are my favorite way to bring a little sunshine to the dessert table. They’re crisp, chewy, and bursting with tropical flavor, and the curd and buttercream combination keeps them bright and balanced. Take your time, weigh your ingredients, and don’t worry if the first tray isn’t perfect. If you make them, I’d love to hear how they turned out!

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These Mango Macarons have crisp, delicate shells in a sunny golden-orange hue, filled with a creamy mango buttercream and a tangy mango curd center. They’re chewy, fruity, and perfectly sweet, with a bright tropical flavor that stands out on any dessert table. With a few key techniques, they’re achievable at home and make a stunning gift.

• Author: Laura
• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes (plus 24 hours maturing)
• Yield: 24 sandwich cookies
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

• 1 cup (100 g) superfine almond flour
• 1 3/4 cups (200 g) powdered sugar
• 3 large egg whites (100 g), room temperature, aged if possible
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Yellow and orange gel food coloring
• 1 cup (180 g) ripe mango, peeled and diced (or 1/2 cup mango puree)
• 1/4 cup (50 g) granulated sugar, for the curd
• 2 large egg yolks
• 1 tablespoon fresh lime juice
• 2 tablespoons unsalted butter, for the curd
• 1/2 cup (115 g) unsalted butter, softened, for the buttercream
• 1 cup (120 g) powdered sugar, for the buttercream
• 1 pinch kosher salt

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Instructions

1. Make the mango curd: Blend the mango into a smooth puree. Whisk 1/2 cup puree, 1/4 cup sugar, egg yolks, and lime juice in a small saucepan. Cook over medium-low heat, whisking constantly, for 5-7 minutes until thick. Whisk in 2 tablespoons butter, strain, and cool completely.
2. Prep the pans: Line two baking sheets with parchment or silicone mats. Fit a piping bag with a round tip.
3. Sift the dry ingredients: Sift the almond flour and 1 3/4 cups powdered sugar together twice. Discard any large bits.
4. Make the meringue: Beat the egg whites and cream of tartar on medium speed until foamy. Gradually add 1/4 cup granulated sugar and beat on high until stiff, glossy peaks form. Beat in the vanilla and food coloring.
5. Fold (macaronage): Add the dry ingredients to the meringue in two additions. Fold, pressing the batter against the bowl, until it flows like lava and a ribbon of batter holds for 10 seconds when lifted.
6. Pipe: Transfer to the piping bag and pipe 1 1/2-inch rounds, spaced 1 inch apart. Tap the pans firmly on the counter 5-6 times and pop any air bubbles with a toothpick.
7. Rest: Let the shells sit for 30-60 minutes until a skin forms and they are no longer sticky to the touch.
8. Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 17-20 minutes until the feet are set and the shells don’t wiggle. Cool completely before removing.
9. Make the buttercream: Beat 1/2 cup butter until fluffy. Add 1 cup powdered sugar, the salt, and 3 tablespoons of the cooled mango curd and beat until smooth.
10. Fill: Pipe a ring of buttercream onto half the shells, add a small dollop of mango curd in the center, and top with matching shells.
11. Mature: Refrigerate in an airtight container for 24 hours, then bring to room temperature before serving.

Notes

• Weigh your ingredients with a kitchen scale. Macarons are very sensitive to measurement errors.
• Use ripe, sweet mangoes such as Ataulfo (honey) mangoes for the best flavor and a smooth, non-fibrous puree. Thawed frozen mango also works.
• Pat the mango puree dry or cook the curd until thick, since too much moisture in the filling can make the shells soggy.
• Oven temperatures vary, so use an oven thermometer. If the shells brown, lower the temperature by 10°F.
• Hollow shells usually mean the oven was too hot or the meringue was overbeaten. Cracked tops mean they didn’t rest long enough.
• Store filled macarons in the fridge for up to 4 days or freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition

• Serving Size: 1 macaron
• Calories: 140
• Sugar: 17 g
• Sodium: 30 mg
• Fat: 6.5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg