For the buttercream, peel the mango and cut the flesh into small pieces.
Puree together with mango juice and fill up with enough mango juice so that a total of 500 ml mango puree-juice mixture is created.
Mix the mango juice with sugar, salt, starch and the egg yolks in a saucepan until the ingredients are well mixed.
Now heat the saucepan on medium heat and stir the pudding constantly until it simmered slightly. This can take a few minutes.
Then transfer the pudding and cover with cling film directly over the pudding and let it cool down to room temperature. Mix the butter, which is at room temperature, with a hand mixer in 4-5 minutes until creamy white.
In the meantime, rub the cooled pudding through a hair sieve to remove any lumps.
Now stir the pudding into the butter, tablespoon at a time.