Mango Macarons

Hello friends! Mango Macarons coming in fresh! These macarons are filled with Mango Jam and Mango Buttercream. They remind me of a sunset at a tropical beach!

Mango Macarons

If you follow my blog, and specially if you follow me on instagram, you might know I am in the process of publishing a book.

And no, it’s not a macarons book, it’s a Cupcake Book! It’s called Fantastic Filled Cupcakes, so the book will contain 60+ filled cupcake recipes.

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Though, I have announced last year I was going to publish a Macaron ebook, and I am still going to. However, I had to put a pause on my Macaron ebook to dedicate myself to the book I am publishing later in 2020.

Mango Macarons air brushed with orange food coloring

I am currently in the final stages of wrapping up my manuscript! And I still have a lot of recipes to write down, introductions to chapters to elaborate, etc. So you might be seeing a tiny bit less of me in the next few weeks.

However, I still have some posts planned, and I am always pretty active on instagram.

And as soon as I am done with my manuscript, I will go back to finishing my Macaron ebook, and go back to posting many many new recipes!

Mango Macarons

Now let’s talk about these Mango Macarons!

I made the shells yellow, and airbrushed the top with orange food coloring, which makes these macarons remind me of a beautiful sunset on a tropical beach!

And to fill these Mango Macarons, I piped a ring of Mango Buttercream around the edges of the bottom shells, and filled the middle with a delicious Mango Jam.

Mango Macarons ring of mango buttercream and mango jam in the middle

If you notice some green bits in my Mango Buttercream, they are lime zest, which I added to the buttercream because I was actually testing the buttercream for a lime mango recipe.

The addition of lime zest to the Mango Buttercream brought out some refreshing and citrusy notes.

Also about the filling for the Mango Macarons, feel free to skip the Mango Jam and just fill the macarons with the Mango Buttercream.

If you don’t want to make the Mango Jam, you can always process some freeze dried mango in the food processor until it becomes a powder and add a couple of tablespoons of the powder to the buttercream.

And you can also do this in addition to the Mango Jam.

Mango Macarons air brushed with orange food coloring

I don’t recommend freezing these Mango Macarons. You can freeze the shells without filling for up to 2-3 months.

This is the container I use to freeze my macarons.

And macarons usually freeze pretty well, even filled ones. However, I don’t recommend freezing macarons that contain a wet filling such as jam, or curd fillings. That’s because they tend to get soggy.

Mango Macarons

If you want to learn how to make macarons, or perfect them, I have a lot of resources, videos, recipes, posts containing all sorts of tips on my blog!

Here are some suggestions of posts you might like:

And, finally, I want to say something very important! Please make sure you have an oven thermometer in your oven when making macarons.

They are very inexpensive, and extremely essential when making macarons. Read all about it here.

Thank you for reading my blog! Have a lovely day!

Mango Macarons

Mango Macarons

Camila Hurst
Mango Macarons filled with Mango Buttercream and Mango Jam. They remind me of the sunset at a tropical beach!
5 from 4 votes
Prep Time 2 hours
Cook Time 40 minutes
Course Dessert
Cuisine American, French
Servings 22 macarons
Calories 120 kcal


Macaron Shells
  • 100 grams  egg whites  3.5 oz
  • 100  grams  granulated sugar  3.5 oz
  • 105  grams  almond flour  3.7 oz
  • 105  grams  powdered sugar  3.7 oz
  • Food coloring I used yellow and then airbrushed with orange
Mango Jam
  • 1 cups chopped mangos 165 grams, 5.8 oz
  • 1 tbsp granulated sugar 12 grams, 0.4 oz
  • 1 tbsp lemon juice
  • 1/2 tsp cornstarch
  • 1/2 tbsp cold water
Mango Buttercream
  • 1/3 cup unsalted butter room temperature 36 grams, 1.3 oz
  • 1 1/2 cups powdered sugar 187 grams, 6.6 oz
  • 1-2 tbsp mango jam


Macaron Shells
  • Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
  • Line two baking sheets with parchment paper or silicone mat.
  • I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
  • Measure out all of your ingredients.
  • Sift powdered sugar and almond flour together. Set aside.
  • Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
  • Make sure the bottom of the bowl isn’t touching the simmering water.
  • Transfer mixture to the bowl of a stand mixer.
  • With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
  • Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
  • Pour sifted powdered sugar and almond flour into stiff whites.
  • Start folding gently forming a letter J with a spatula.
  • It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
  • How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
  • First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
  • There’s another test you can do. I call it the Teaspoon test.
  • Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
  • If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  • Test again.
  • Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, transfer it to the piping bag.
  • You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
  • The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
  • Place the piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
  • Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
  • Use a toothpick to pop any air bubbles in the surface of the shells.
  • Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
  • Pre-heat the oven to 300ºF.
  • Bake one tray at a time.
  • Bake for 5 minutes, rotate tray.
  • I bake each tray for about 18 minutes minutes.
  • When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
  • Remove from the oven and bake the other tray.
  • Let the macarons cool down before proceeding with the filling.
Mango Jam
  • Place the chopped mangos, granulated sugar, and lemon juice in a small saucepan. Place it over medium heat and bring it to a boil while slowly mixing with a spatula. Cook the mangos until they are soft and dissolved, about 15 minutes.
  • Keep the heat medium-low, or low, so the liquid doesn’t evaporate and the mangos start to stick to the bottom of the pan.
  • Meanwhile, dissolve the cornstarch in the water, and add it to the soft mangos. Mix with a spatula while you cook the mixture for another minute while it thickens. Remove the jam from the heat. Let the mango jam cool down for about 10 minutes, then add it to a small food processor or blender, and process to make it smooth.
Mango Buttercream
  • Start by creaming the butter with a mixer until creamy and fluffy, for about 4 minutes. Meanwhile, sift the powdered sugar. With the mixer off, add the powdered sugar to the creamy butter and mix on low until incorporated. Raise the speed to medium-high and cream for another minute. Add the mango jam to the bowl and mix until incorporated. If the buttercream seems runny, add a bit more sifted powdered sugar to the buttercream.
To assemble
  • Before assembling, I airbrushed the shells with orange food coloring to give this effect.
  • To assemble the macarons, pipe a ring of Mango Buttercream frosting around the edges of a bottom shell. Fill it with a bit of jam. Top with another shell.
  • These macarons will store in the fridge for up to 4 days, and in the freezer for up to 15 days, I don’t recommend going longer than that or the macarons might start to get soggy because the jam is a wet filling.


*Please make sure you have an oven thermometer to make the macarons.
**Feel free to skip the Mango Jam in the middle and only fill the macarons with Mango Buttercream.
***You can also process freeze dried mango to turn it into a powder, and add a few tablespoons of it to the buttercream instead of the Mango Jam, or even in addition to the jam to enhance the mango flavor even more.
****I added some lime zest (about 1/2 tbsp) to the mango buttercream and it helped bring out some citrusy and refreshing notes that were delightful! 
Keyword macarons, mango

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    1. I bake it at 325F. Each oven works differently, so take the time to experiment with your oven to find out the optimal temperature for your oven.
      Also make sure to have an oven thermometer.
      Thank you

  1. Can I just use the mango jam as the filling, and would I have to double it? I’m not a huge fan of buttercream.

    1. The only problem is that the jam probably won’t stay in the macaron center and it will leak out, but if you only spread a thin layer it might work but won’t be as filled.

  2. Can I add freeze-dried mango to the shells to give them a mango flavor instead of being plain? If so do I need to reduce the powdered sugar or almond flour?

    1. I can’t vouch for it because I’ve never done that. However, I have a friend who adds freeze dried strawberries to her shells. she recommends to add as soon as you make the powder because it begins to absorb moisture as it sits. Also, I would reduce the amount from the powdered sugar, and I wouldn’t add more than 2-3 teaspoons of mango powder, and reduce the same amount of the powdered sugar. But again, I can’t guarantee it will work, since I haven’t made it.

  3. 5 stars
    Only made macarons a few times, so I’m still learning, but this recipe produced my best attempt! The shell, buttercream, and the jam were all so great.

  4. Hello:)
    Thank you so much for sharing this recipe. My shells and mango jam turned out wonderfully. I just had a question regarding the mango buttercream. I followed your measurements listed above but I was wondering if maybe there might be a typo in the amounts. When I followed the measurements of 1/3 cup/36 grams unsalted butter and 187 grams powdered sugar there seemed to not be enough butter to make a buttercream. I ended up with crumbly mixture. Does those numbers seem right? Thank you so much for recipes, videos and help!

    1. always in the fridge. In the fridge for up to 5 days or so, in the freezer for up to 1 month, but i dont recommend freezing jam filled macarons since they might get soggy.

  5. 5 stars
    If there is leftover jam how long does it last in the fridge, and have you had any luck freezing the jam?

  6. How do you convert grams to cups? Online I am seeing different conversions for different ingredients (sugar vs. almond flour, etc.)?

    1. I recommend using a scale when making macarons, you have to be really precise, each time you scoop one cup of almond flour, you won’t always obtain the exact amount. Same thing with eggs, sometimes an egg white can be 30 to even 45 grams sometimes, and that is going to be a huge huge difference when making macarons, each gram counts, you need precision. Specially because they are super finicky, there are so many variables, and you don’t want to be wasting all these expensive ingredients to have the recipe not work out, which is why using a scale is so important, because it eliminates at least one of the variables that could go wrong.

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