Mango Buttercream Frosting

Peel, seed, and cut up the mangoes. Put about 1/3 of the mango in a blender or food processor. Process until smooth. Repeat with the remainder of the mango, 1/3 at a time. There should be about 1-1/2 cups of puree. Place in a large heavy saucepan and cook over medium-low heat, stirring frequently, until reduced to about 1 cup. Remove from heat.

Stir one cup of sugar into the mango puree in the saucepan. Cook over medium heat until bubbly. Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat and cook and stir for 2 more minutes. Remove from heat, stir in the liqueur, and cool to room temperature.

In a large mixing bowl, beat the 2 cups of butter with an electric mixer (now is the time for your KitchenAid!) on medium to high speed until fluffy. Add the cooled mango mixture to the beaten butter. Beat until combined. Reserve 3/4 cup of the buttercream.

Frost your cake or cake roll as usual. Put the 3/4 reserved buttercream in a decorator bag with a large star tip, and pipe stars on top of your cake.