3/4 cup (180 ml) unsalted butter, softened

2 1/2 tablespoons (37.5 ml) unbleached all-purpose flour

• 1/2 cup (125 ml) mango purée or
• 1/2 cup (125 ml) seedless raspberry purée

In a saucepan, melt 60 ml (¼ cup) of butter. Add the flour and cook for 1 minute, stirring constantly. Add the fruit purée and bring to a boil, stirring with a whisk. Simmer gently for about 30 seconds, stirring constantly.

Pour into a bowl, cover with plastic wrap directly on the mixture and let cool to room temperature.

Add the sugar and the remaining butter and beat with an electric mixer for about 5 minutes or until the frosting is smooth and creamy.

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