Mango Tiramisu Recipe

Introduction

Mango Tiramisu is a delightful twist on the classic Italian dessert, featuring luscious mango pulp and creamy mascarpone. This refreshing treat balances tropical sweetness with a rich, velvety texture, making it perfect for warm weather or special occasions.

Ingredients

• 3/4 cup of mango pulp
• 16 oz (450g) of mascarpone cheese
• 3/4 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1 1/2 cups of heavy cream or double cream
• 260 g of Ladyfingers (enough to fill the dish)
• 2/3 cup of mango pulp
• 1/2 mango, sliced
• 1/4 cup of mint leaves

Instructions

1. Step 1: In a mixing bowl, whisk together the mascarpone cheese, sugar, and vanilla extract for about one minute, or until smooth.
2. Step 2: In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the mascarpone mixture, then gradually fold in the remaining whipped cream without overmixing.
3. Step 3: Pour 3/4 cup of the mango pulp into the filling and gently fold to combine. Set aside.
4. Step 4: Pour the remaining mango pulp into a shallow dish. Dip each ladyfinger into the pulp for about ten seconds, then arrange them in a single layer at the bottom of your serving dish. If the pulp is too thick, add 1-2 tablespoons of water to loosen it.
5. Step 5: Spread half of the mango mascarpone filling over the ladyfingers and smooth the surface. Add another layer of dipped ladyfingers, then spread the remaining filling on top. Smooth the surface, cover the dish with plastic wrap, and refrigerate for at least 6 hours or overnight.
6. Step 6: Before serving, pour the remaining mango pulp over the tiramisu and smooth it out. Garnish with sliced mango arranged as roses and fresh mint leaves in the corner of the dish.
7. Step 7: Serve this show-stopping fruity mango tiramisu chilled for a refreshing dessert experience.

Tips & Variations

• If you prefer a stronger mango flavor, add an extra 1/4 cup of mango pulp into the mascarpone filling.
• Use ripe, fragrant mangoes for best results and vibrant color.
• For a boozy twist, lightly brush ladyfingers with a splash of rum or mango liqueur before layering.
• Substitute mint leaves with fresh basil for a slightly different herbal note.

Storage

Store the mango tiramisu covered in the refrigerator for up to 2 days. Because it contains fresh fruit and cream, it is best enjoyed within this timeframe. When ready to serve, allow it to sit at room temperature for about 10 minutes for the flavors to soften slightly. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango pulp for this recipe?

Yes, canned mango pulp works well if fresh mangoes are not available. Choose a high-quality pulp without added sugar for the best flavor.

How long should I soak the ladyfingers in the mango pulp?

Dipping each ladyfinger for about 10 seconds is enough to absorb the mango flavor without becoming too soggy. Adjust slightly depending on how soft you want the base.

Mango Tiramisu Recipe

---

★★★★★

4.5 from 128 reviews

• Author: Rafael
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Mango Tiramisu is a refreshing tropical twist on the classic Italian dessert, combining creamy mascarpone, luscious mango pulp, and delicate ladyfingers. Perfectly layered and chilled, it offers a luscious blend of sweet, creamy, and fruity flavors that will impress as a show-stopping dessert for any occasion.

---

Ingredients

Scale 1x2x3x

Filling

• 16 oz (450g) mascarpone cheese
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups heavy cream or double cream
• 3/4 cup mango pulp

Layer

• 260 g Ladyfingers (enough to fill the dish)
• ⅔ cup mango pulp (for dipping)

Garnish

• 1/2 mango, sliced (for mango roses)
• 1/4 cup fresh mint leaves

---

Instructions

1. Prepare the mascarpone mixture: In a mixing bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract for about one minute until smooth and creamy.
2. Whip the cream: In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the mascarpone mixture, then gradually fold in the remaining whipped cream carefully to maintain the airy texture without overmixing.
3. Add mango pulp to the filling: Pour ¾ cup of mango pulp into the mascarpone and cream mixture and fold gently to incorporate evenly. Set the filling aside.
4. Prepare the ladyfinger layer: Pour the remaining ⅔ cup mango pulp into a shallow dish. If the pulp is thick, add 1-2 tablespoons of water to loosen it. Dip each ladyfinger into the mango pulp syrup for about ten seconds, ensuring they absorb some moisture but do not get soggy. Then arrange the soaked ladyfingers in a single layer at the bottom of your serving dish.
5. Assemble the tiramisu layers: Spread half of the mango mascarpone filling evenly over the first layer of ladyfingers. Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone filling. Smooth the surface carefully.
6. Chill the tiramisu: Cover the assembled dish with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set perfectly.
7. Garnish and serve: Just before serving, pour the remaining mango pulp evenly over the top layer of tiramisu and smooth it out. Decorate the corner of the dish with artistic mango roses made from sliced mango and garnish with fresh mint leaves for a visually stunning presentation. Serve chilled and enjoy!

Notes

• For best results, make the tiramisu a day ahead to allow flavors to develop fully.
• If mango pulp is too thick, thin with water to ensure ladyfingers absorb the syrup easily.
• Use ripe, sweet mangoes for perfect sweetness and vibrant flavor.
• Adjust sugar according to the sweetness of your mango pulp.
• Keep all components chilled before assembling to maintain creaminess and consistency.
• Ladyfingers can be substituted with sponge cake strips if preferred.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian Fusion

Keywords: Mango Tiramisu, Tropical Dessert, No-Bake Dessert, Mascarpone Dessert, Mango Pulp Recipe, Easy Tiramisu, Fruit Tiramisu