Eggless Dairy-Free Mango Tiramisu Recipe

ByRafael Mansero
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Introduction

Mango Tiramisu is a fresh and vibrant twist on the classic Italian dessert. This eggless, dairy-free version blends tropical mango flavors with creamy vegan mascarpone to create a luscious treat perfect for warm days or special occasions.

A square slice of layered dessert on a white textured plate shows four distinct layers: the bottom layer is a crumbly, golden-brown cake base; above it is a creamy, light yellow layer with small bits inside; the third layer is a thick white cream, smooth and fluffy; the top layer is a glossy, bright orange mango sauce that slightly drapes over the edges. The background includes some blurred bright yellow mango pieces and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 320 g mango pulp
  • 100 g granulated sugar
  • 3 tablespoons wild mango balsamic star
  • 40 g cornstarch
  • 4 tablespoons wild mango balsamic star
  • 4 tablespoons mango pulp
  • 4 tablespoons hot water
  • 600 g vegan cream cheese (cold)
  • 120 g vegan Greek-style yogurt (cold)
  • ½ teaspoon vanilla extract
  • 30 g powdered sugar
  • 500 g vegan cookies
  • 2 fresh mangoes (finely diced)

Instructions

  1. Step 1: Prepare the cornstarch slurry by mixing 3 tablespoons wild mango balsamic star and 40 g cornstarch in a small bowl until smooth.
  2. Step 2: In a saucepan, combine 320 g mango pulp and 100 g granulated sugar. Simmer over medium heat, whisking frequently.
  3. Step 3: Add the cornstarch slurry to the saucepan and continue cooking on medium heat (or low for gas stoves), whisking constantly for 3–5 minutes until thickened. The mixture should coat the back of a spatula without running off.
  4. Step 4: Remove from heat, cover the surface with plastic wrap, and let cool for 10–15 minutes. Then transfer to the fridge to chill completely for one hour.
  5. Step 5: In a large shallow bowl, mix 4 tablespoons wild mango balsamic star, 4 tablespoons mango pulp, and 4 tablespoons hot water to make the soaking liquid. Set aside.
  6. Step 6: In a large mixing bowl, beat 600 g cold vegan cream cheese with an electric whisk until light and airy.
  7. Step 7: Add 120 g cold vegan Greek-style yogurt, ½ teaspoon vanilla extract, and 30 g powdered sugar to the cream cheese. Whisk until well combined.
  8. Step 8: Stir in 120 g (½ cup) of the chilled mango curd into the cream mixture and whisk to combine. Reserve the remaining curd for topping.
  9. Step 9: Spread 2 tablespoons of the mango mascarpone cream evenly on the bottom of a 9-inch square serving dish to help secure the cookies.
  10. Step 10: Quickly dip enough vegan cookies to create two layers in the wild mango balsamic soak—dip only one side briefly to avoid sogginess—and arrange them in two layers on the base of the dish.
  11. Step 11: Spread half of the finely diced fresh mango evenly over the cookies.
  12. Step 12: Top with half of the mascarpone cream and smooth it out with an offset spatula.
  13. Step 13: Dip a second single layer of cookies in the balsamic soak and arrange on top of the cream layer.
  14. Step 14: Add the remaining diced mango pieces evenly over the cookies.
  15. Step 15: Spread the remaining mascarpone cream over the mango layer and smooth the top.
  16. Step 16: Chill the tiramisu for at least 2 hours, or overnight for best results.
  17. Step 17: Before serving, stir the reserved mango curd and pour it over the top of the tiramisu. Smooth with a spatula and garnish with additional mango slices and chunks.

Tips & Variations

  • Use ripe, sweet mangoes for the best flavor in both curd and garnish.
  • For a tropical twist, add a splash of coconut rum to the soaking liquid (optional).
  • If wild mango balsamic is unavailable, substitute with a mild fruit balsamic or reduce the amount and add a little mango juice for flavor.
  • Ensure the cream cheese and yogurt are cold to achieve a smooth, fluffy mascarpone cream.

Storage

Store the mango tiramisu covered in the refrigerator for up to 3 days. The cookies will continue to soften over time, so it’s best enjoyed within this period. Reheat is not recommended; serve chilled for the best taste and texture.

How to Serve

A square slice of layered dessert sits on a white plate with a textured edge, placed on a white marbled surface. The dessert has four layers: the bottom layer is a crumbly brown crust, above it is a thick light beige creamy layer with small fruit pieces, the third layer is a smooth white cream, and the top layer is a shiny, bright orange mango glaze evenly spread and slightly dripping over the sides. The background shows blurred yellow mango pieces and green leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this mango tiramisu improves in flavor when chilled overnight, making it a great make-ahead dessert.

Is this recipe completely vegan and dairy-free?

Yes, using vegan cream cheese, yogurt, and cookies ensures the recipe is both eggless and dairy-free.

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Eggless Dairy-Free Mango Tiramisu Recipe

★★★★★

4.9 from 123 reviews
  • Author: Rafael
  • Total Time: 3 hours 45 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Mango Tiramisu is a refreshing twist on the classic Italian dessert, featuring a luscious eggless and dairy-free mango curd and mascarpone cream made with vegan ingredients. Layers of vegan cookies soaked in a wild mango balsamic soak are combined with fresh diced mango and a rich, airy mango mascarpone cream, culminating in a tropical, creamy treat perfect for a summer dessert or a special occasion.

Ingredients

Scale

Mango Curd

  • 320 g mango pulp
  • 100 g granulated sugar
  • 3 tablespoons wild mango balsamic vinegar
  • 40 g cornstarch

Wild Mango Balsamic Soak

  • 4 tablespoons wild mango balsamic vinegar
  • 4 tablespoons mango pulp
  • 4 tablespoons hot water

Mango Mascarpone Cream

  • 600 g vegan cream cheese (cold)
  • 120 g vegan Greek-style yogurt (cold)
  • ½ teaspoon vanilla extract
  • 30 g powdered sugar
  • 120 g (½ cup) chilled mango curd (reserved from above)

Assembly

  • 500 g vegan cookies
  • 2 fresh mangoes (finely diced)
  • remaining mango curd for topping
  • Mango slices and chunks for garnish

Instructions

  1. Cornstarch Slurry Preparation: In a small bowl, mix 3 tablespoons of wild mango balsamic vinegar with 40 g of cornstarch to form a smooth paste. This slurry will be used to thicken the mango curd later.
  2. Cook Mango Curd: In a saucepan over medium heat, combine 320 g of mango pulp and 100 g of granulated sugar. Stir frequently as the mixture warms. Slowly add the cornstarch slurry to the simmering mango mixture, reduce heat to medium or low if using gas, and whisk continuously for 3-5 minutes until the mixture thickens enough to coat the back of a spatula. Remove from heat once thickened.
  3. Chill Mango Curd: Immediately cover the surface of the hot mango curd with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then transfer to the refrigerator to chill completely for about 1 hour.
  4. Prepare Mango Balsamic Soak: In a large shallow bowl, combine 4 tablespoons wild mango balsamic vinegar, 4 tablespoons mango pulp, and 4 tablespoons hot water. Stir to blend and set aside for dipping the cookies.
  5. Make Mango Mascarpone Cream: In a large mixing bowl, beat 600 g cold vegan cream cheese with an electric whisk until light and airy. Add 120 g cold vegan Greek-style yogurt, ½ teaspoon vanilla extract, and 30 g powdered sugar. Whisk again until smooth and fully combined.
  6. Incorporate Mango Curd: Add 120 g (½ cup) of the chilled mango curd to the cream cheese mixture and whisk to combine thoroughly. Reserve remaining curd in the refrigerator for topping later.
  7. Assemble Base Layer: Spread 2 tablespoons of the mango mascarpone cream evenly over the bottom of a 9-inch square serving dish to secure the cookies. Quickly dip each vegan cookie (500 g to cover 2 layers) on one side into the mango balsamic soak and arrange them in two layers in the dish, avoiding soaking so they do not become soggy.
  8. Add Mango Diced Pieces: Distribute half of the finely diced fresh mango evenly over the layered cookies.
  9. Add First Cream Layer: Spread half of the mango mascarpone cream over the mango pieces, smoothing it evenly with an offset spatula.
  10. Second Cookie Layer: Create a single layer of vegan cookies dipped quickly on one side in the balsamic soak, arranging them over the cream layer.
  11. Top with Remaining Mango and Cream: Add the remaining diced mango evenly, then top with the remaining mango mascarpone cream, smoothing the surface with an offset spatula.
  12. Chill the Tiramisu: Refrigerate the assembled tiramisu for at least 2 hours, or preferably overnight, to allow flavors to meld and for the dessert to set properly.
  13. Add Mango Curd Topping and Garnish: Before serving, stir the reserved mango curd and pour it evenly over the tiramisu’s surface. Smooth it with an offset spatula and garnish with additional fresh mango slices and chunks for a vibrant, fresh finish.

Notes

  • Use fully ripe mangoes for the best flavor and sweetness in the mango pulp.
  • Wild mango balsamic vinegar provides a unique tangy and fruity flavor; a similar fruit-flavored balsamic vinegar can be substituted if unavailable.
  • Chill vegan cream cheese and yogurt beforehand for optimal whipping and texture.
  • Vegan cookies should be firm and not too crumbly to hold up in the soak and layers.
  • The mango curd can be made a day ahead and refrigerated for convenience.
  • The dessert tastes best when chilled overnight to enhance the layering flavors.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion (Italian-inspired with tropical mango flavors)

Keywords: Mango Tiramisu, Vegan Dessert, Dairy-Free, Eggless, Mango Curd, Mango Mascarpone Cream, No-Bake Tiramisu, Tropical Dessert

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