Mango Tiramisu

Mango Tiramisu makes every occasion feel special—but you don’t need a special occasion to make it! This is a no-cook, no-bake, and stress-free recipe. It can also be made ahead of time which is a life-saver for entertaining. It comes together in a flash with the AMAZING mango cream, store-bought lady fingers, and a fresh fruit garnish. 

When you see the color of the mango mascarpone cream you can’t help but fall in love. It’s a gorgeous shade of pastel sherbet orange which makes a stunning cross-section as you cut through the layers. Mango Tiramisu is just as fitting for casual daytime events as elegant evening gatherings. You can’t go wrong!

Super excited to add this recipe to my other mango recipes collection such as the Mango Cheesecake, Mango Shrikhand, and Mango Mastani. If you haven’t already run to the kitchen to get started, know this: it tastes even better than it looks! 

In a traditional tiramisu, ladyfingers are dipped in espresso and liqueur and then layered with egg-enriched mascarpone cream. The dusting of cocoa powder on top is the signature finish. It’s rich and delicious. What’s unique about my Mango Tiramisu is how light and fresh it tastes. 

Ladyfingers are dipped in milk flavored with warm, citrusy cardamom. As the tiramisu chills in the fridge, the ladyfingers soften just enough under the cream to make a spongy cake-like layer. To make the drool-worthy mango cream, softened mascarpone cheese and canned mango pulp are folded into a sweetened whipped cream base. No tempering of eggs required!

You can also assemble the layers in individual cups to make single-serve portions. Mini servings look great on the breakfast board. It’s simply incredible, and mango is definitely the star. 

Ingredients

• Heavy Whipping Cream - for a rich and creamy base to the mango cream filling
• Mascarpone Cheese - rich, buttery, and smooth, good quality mascarpone is a must in this recipe. I recommend BelGioioso’s, Vermont Creamery, or Whole Foods brand mascarpone.
• Mango Pulp - canned Alphonso mango pulp is readily available in Indian grocery stores. It adds authentic flavor, color, and aroma to this Mango Misu.
• Powdered Sugar - I grind sugar in my blender to make homemade powdered sugar that has no cornstarch. So a little goes a long way.
• Lady Fingers - these small Italian cookies are a must in this recipe as they soak up the cream to form a spongy layer of cake. Savoiardi brand ladyfingers are often available in US grocery stores or you can also use Whole Foods 365 brand ladyfingers.
• Milk and Cardamom - a light and aromatic mixture of milk and ground cardamom is perfect for dipping the ladyfingers. You can also use pineapple or orange juice instead for a more fruity, tropical flavor.

How to Make Mango Tiramisu

• Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and continue to beat until stiff peaks.

• Add mascarpone cheese and mango pulp and mix just until combined. Set aside.
• Add milk and cardamom to a shallow bowl.

• Dip the ladyfingers in the milk (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
• Smooth half of the mango mascarpone mixture over the top.
• Spread a thin layer of the remaining mango pulp.

• Add another layer of ladyfingers dipped in cardamom milk.
• Smooth the remaining mascarpone cream over the top. Refrigerate for at least 8 hours or overnight.

• Before serving, layer thinly sliced mangoes, berries, or your favorite seasonal fruit and mint leaves on top of the cake. Cut and serve.

Storing

Refrigerate any leftover Mango Tiramisu in an airtight container for up to 5 days. You can also make it up to 2 days ahead and refrigerate. Add the fruit toppings just before serving.

Why Mango Tiramisu will become one of your most loved and most-served desserts

• It can be made ahead
  
• It’s a no-cook and no-bake recipe
  
• Using canned Alphonso mango means you get perfectly sweet and ripe mango every time and you can make this dessert any time of year!
  
• Make a large tray or individual, single-serve portions–-a versatile entertaining must! Mini servings look great on the breakfast board.
  
• It’s the perfect sweet treat for brunch, lunch, casual dinners, dinner parties, holidays, potlucks, and housewarmings.