Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.

In a mixing bowl, whip the egg whites until foamy; gradually add granulated sugar while beating until stiff peaks form.

Sift together almond flour and powdered sugar, then gently fold into the whipped egg whites until smooth.

Fold in the mango puree until fully incorporated.

Pipe small circles onto the prepared sheets, spacing them about an inch apart. Tap the trays to release air bubbles.

Let macarons rest for 30 minutes until they form a skin.

Bake for 15-18 minutes or until easily removed from parchment paper. Cool completely before filling with mango buttercream.