Sweet Potato Mango & Vanilla Frosting

A creamy, protein-packed frosting made from sweet potatoes and mango — and nobody will ever guess.

I made this frosting to treat my mom while also sneaking in her protein and fibre goals. Because that's love language.

Sweet potatoes blended with mango puree, vanilla, monkfruit, and plant protein powder until completely silky smooth. It pipes beautifully, tastes indulgent, and has about 10g of protein per serving. The kind of frosting that makes people ask for the recipe before they've even finished the cupcake.

I used Deep Impact Mango Vanilla plant protein for this one — but any mango or vanilla plant protein works. The sweet potato does most of the heavy lifting in terms of texture and creaminess, so the protein powder is really just there for the macros and a little flavour boost.

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This recipe is:

• High protein , approx. 10g per serving

• Vegan & dairy free

• Gluten free

• Sugar free

• No Bake

  
  

Why This Recipe Works

Sweet potato is naturally creamy, naturally sweet, and full of fibre

Mango puree adds tropical brightness that lifts the whole flavour

Plant protein powder = 10g protein per serving without changing the taste

Monkfruit - zero-calorie sweetness with no aftertaste

How to Make Sweet Potato Mango Frosting (Overview)

This comes together in 3 simple steps:

1. Cook & Cool

Cook sweet potatoes until completely soft. Cool fully before blending — warm sweet potato will make the frosting too loose.

2. Blend

Blend all ingredients together until completely silky smooth. Taste and adjust sweetener if needed.

3. Chill & Use

Refrigerate until firm, then frost your cupcakes and finish with mango nut butter or fresh mango chunks.

Tips for Best Results

• Cook sweet potatoes until very soft — the smoother they are, the silkier your frosting

• Cool completely before blending — don't rush this step

• Chill the frosting before piping for a cleaner, firmer finish

• Mango nut butter drizzled on top takes it to another level

• Also works as a dip, spread, or smoothie bowl topping

Sweet Potato Mango & Vanilla Frosting

Prep Time: 10 minutes   Cook Time: 20 minutes (sweet potatoes)   Total Time: 30 minutes + chilling   Servings: 8 servings

Ingredients

3 medium sweet potatoes, cooked and cooled

1/4 cup mango puree (fresh or frozen)

1/3 cup monkfruit or any sweetener of your choice

1/4 cup water or non-dairy milk for blending

1 tsp vanilla extract

4 scoops mango vanilla plant protein powder

Instructions

1. Cook sweet potatoes until completely soft. Cool fully.

2. Blend all ingredients together until silky smooth.

3. Taste and adjust sweetener if needed.

4. Chill in the fridge until ready to use.

5. Frost cooled cupcakes and top with mango nut butter or fresh mango chunks.

6. 
   

Macros (approx. per serving, divided into 8)

~10g protein | ~20–22g carbs | ~2g fat | ~3–4g fibre

Notes

• Frosting keeps in the fridge for 2–3 days

• Don't worry if the frosting is runny at first, it will thicken up in the fridge

• Any mango or vanilla plant protein powder works