Mango Tiramisu

Why You’ll Love This Recipe

I enjoy how this dessert combines rich mascarpone cream with fruity mango layers. The ladyfingers soak up the mango flavor beautifully, while the whipped cream keeps everything airy and smooth. I also like that it’s a no-bake recipe, making it perfect for warm days or when I want an elegant dessert without using the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3/4 cup mango pulp
16 oz mascarpone cheese
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream

260 g ladyfingers
2/3 cup mango pulp

1/2 mango sliced
1/4 cup mint leaves

Directions

I start by whisking together the mascarpone cheese, sugar, and vanilla extract until the mixture becomes smooth and creamy.

In another bowl, I whip the heavy cream until stiff peaks form. I gently fold a portion of the whipped cream into the mascarpone mixture, then carefully fold in the rest to keep it light and airy.

Next, I add the mango pulp to the cream mixture and fold it gently until evenly combined.

I pour the remaining mango pulp into a shallow dish. I dip each ladyfinger into the pulp for a few seconds, then arrange them in a single layer in my serving dish.

I spread half of the mango mascarpone filling over the ladyfingers and smooth it out.

I repeat with another layer of dipped ladyfingers, followed by the remaining cream mixture, smoothing the top.

I cover the dish and refrigerate it for at least 6 hours so it sets properly.

Before serving, I spread a final layer of mango pulp on top, then garnish with sliced mango and fresh mint leaves.

Servings and timing

I usually get about 8 servings from this recipe. Preparation takes around 15 minutes, and chilling takes at least 6 hours, so I plan for about 6 hours and 15 minutes total.

Variations

I sometimes add a layer of coconut cream for a more tropical flavor. When I want extra texture, I include small chunks of fresh mango between layers. I also like adding a hint of lime zest for brightness. Occasionally, I use other fruits like passion fruit or berries for a different twist.

storage/reheating

I store the tiramisu covered in the refrigerator for up to 3 days. I keep it chilled at all times since it contains cream. I don’t reheat it, as it’s best served cold.

FAQs

Can I make mango tiramisu ahead of time?

I often prepare it a day in advance since it tastes better after chilling overnight.

Can I use canned mango pulp?

I use canned pulp frequently, and it works perfectly for this recipe.

What can I use instead of mascarpone?

I sometimes substitute with a mix of cream cheese and heavy cream, though the flavor changes slightly.

How do I keep the dessert from becoming too soggy?

I dip the ladyfingers briefly to avoid over-soaking them.

Can I freeze mango tiramisu?

I don’t usually freeze it because the texture of the cream can change after thawing.

Conclusion

I find this mango tiramisu to be a beautiful and refreshing dessert that’s easy to prepare and full of tropical flavor. It’s creamy, light, and perfect for any occasion when I want something a little different and special.

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