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In the bowl of a mixer fitted with the whisk attachment, add the butter. Whip on medium-high speed until creamy, about 1 minute. Then, add the powdered sugar and whip until all of the sugar is incorporated. Stop the mixer in order to scrape the sides of the bowl and to add the salt. Whip the buttercream for another 1-2 minutes.
On medium-low speed, mix in the vanilla extract and heavy cream. Once the two are incorporated, increase the speed to medium-high and whip the buttercream for 4-5 minutes. The mixture will become light and fluffy.
Finally, add the mango puree 1 tbsp at a time, making sure the mango is completely incorporated in between each addition.
Transfer the buttercream to a piping bag and frost cupcakes. Enjoy!
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