This post may contain affiliate links
Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.
This Easy Mango Tiramisu is one of the best desserts you can make in the summer! Made with layers of ladyfingers soaked in a mango juice, a creamy mango mascarpone cream, and fresh mango, this creamy delight takes only 7 ingredients and 10 minutes of work.
It is one of those desserts that look and taste like you put in a lot more effort than you actually did, and there’s absolutely nothing wrong with that 😉
I know Tiramisu lovers will likely get angry at this being called a “tiramisu” since it has no coffee, but the reason why I call it a tiramisu is that it has the layers of ladyfingers and mascarpone cream typically seen in tiramisu. In fact, I have many variations of tiramisu, including Chocolate Tiramisu, Biscoff Tiramisu and more!
2 components of this recipe
This Mango Tiramisu has 2 main components:
- Mango Mascarpone cream. I make this without eggs, which makes it even simpler than usual! It is made with mascarpone (make sure to get a high quality brand like Galbani or Vermont Creamery), mango pulp, sugar, and heavy cream
- Mango soaked ladyfingers. You can find ladyfingers (“Savoiardi”) at most grocery stores or Amazon. Instead of coffee, they are dipped in a mango juice made with mango pulp and water
And, of course, we add lots of fresh chopped mango between the layers!
The best mango for this recipe
You can use any kind of mango you enjoy the flavor of in this mango tiramisu. In my opinion, South Asian mangoes are the very best (e.g., Pakistani, Indian) but obviously very hard to get by. I often use “yellow mangoes” or Mexican mangoes that are easily available at grocery stores during mango season.
However, the best part of this recipe is that it gets most of its flavor from Mango Pulp. You may thing canned mango pulp won’t be as good as the real thing, but I actually think Kesar Mango Pulp, made with Indian Kesar Mangoes, tastes just as good! And it is more readily available around the year.
If you don’t want to use canned mango pulp, you can make your own be peeling and chopping mangoes, blending their flesh, and then passing through a fine mesh sieve two times.
Step by step photos
The detailed recipe can be found at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.
For the mango mascarpone cream, start by whisking mascarpone, mango pulp and sugar until creamy:
Taste and adjust, then add cold heavy cream and whisk until the mixture becomes thick and fluffy:
Make a mango soak by mixing mango pulp and water. Then dip the ladyfingers in the soak one by one, and arrange a layer in the serving dish of your choice. If you want to assemble this tiramisu in individual dessert cups similar to mine, these ones on Amazon are really cute and affordable!
Top with half of the mango mascarpone cream & spread it out:
Spread a layer of fresh cubed mango:
Repeat with a second layer of ladyfingers:
Spread a thin layer of the mascarpone cream, then pipe on the rest using a piping bag with any tip you like:
Refrigerate until set, then decorate with more mango, serve & enjoy!
FAQs
I recommend using mascarpone for the best results in this recipe. However, if it is not available, you can try using cream cheese (although the end result will be more like cheesecake).
Yes, you can make your own mango pulp by blending chopped mangoes and straining at least twice.
This is not something I have tried myself, but there are some mango tiramisu recipes on the internet which dip the ladyfingers in a coffee soak instead of a mango juice. You’re welcome to try!
This recipe makes enough for an 8×8″ tiramisu. You can use any serving dish or container equivalent in size for that.
If you are adding chopped mango between the layers, I recommend making this tiramisu a maximum of one day ahead.
Store the tiramisu covered in the refrigerator for 3-4 days.
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!
Ingredients
Mango mascarpone cream:
- 12 oz good quality mascarpone cheese (like Galbani or Vermont Creamery), slightly cooler than room temp (340g)
- 2 tbsp granulated sugar (optional)
- 3/4 cup Kesar mango pulp (~180g)
- 1 1/2 cups heavy whipping cream, chilled (360g)
Mango Juice Soak:
- 1/4 cup mango pulp (60g)
- 1 cup hot water (240g)
Assembly:
- 24 ladyfingers
- 2 yellow mangoes, cut into small cubes
Instructions
- For the mango mascarpone cream, add the mascarpone cheese, mango pulp and sugar to a bowl. Use an electric mixer to whisk on medium speed for ~1-2 minutes until the mixture is creamy
- Add the heavy cream and whisk for 2-3 more minutes on medium speed until the mixture becomes thick and fluffy. Do not overmix, as that will cause the mixture to split and become grainy. Taste and adjust as needed
- Make the mango juice soak by whisking together the mango pulp and hot water
- To assemble, dip the ladyfingers one by one in the soak for 3-4 seconds total, and arrange in one layer in the bottom of your serving dish
- Top with half of the mascarpone cream and spread it evenly. Then add a layer of chopped mangoes
- Repeat with a second layer of the ladyfingers and mascarpone cream. If you want, you can pipe the mascarpone cream in the second layer instead of spreading it out
- Refrigerate for 4 hours (or overnight). Then decorate with more cubed mangoes, serve and enjoy!
Comments
Sk
I made it for a potluck. Everybody loved it.
Zoha Malik
Glad to hear it! thank you 🙂
AK
How many of the plastic cups (link u have provided) will this recipe make?
Zoha Malik
4 🙂
Huma Saeed
if i whip the cream and fold in the mascarpone mix what difference it will make?
Zoha Malik
Hi there – not much
Anonymous
It’s a winner! I made this for a summer family party. Its was devoured in minutes- I came home with a empty dish. I did adapt the recipe somewhat- I doubled the recipe- then combined frozen mango chunks-300g and 2 tinned peaches for the fruit filling and drizzled a raspberry coulis of the top.
Zoha Malik
AW thank you! So glad you enjoyed the recipe and the use of peaches sounds so fun!
Belinda Delfierro
I thought I couldn’t make a tiramisu, but I did. I am so happy and so proud of myself yay. My family ♥️♥️♥️♥️♥️it so much.. you’re the best thank you.. you save my life too
Zoha Malik
AWW I am so happy to hear you liked the recipe!!
Sabeen Memon
Hi Zoha!
Can I substitute the lady fingers with white bread instead, the way you substituted the lady fingers in the ras malai cake?
Need to make the cake tomorrow and I can’t find ladyfingers!
Zoha Malik
Hi Sabeen, you can do that, but it will obviously be very different. I might suggest using cake instead!
Jalpa
This is not eggless as the ladyfingers contain egg. The title can be misleading and accidentally served to people who don’t eat eggs
Zoha Malik
Thank you for the correction! I was more so referring to no eggs needed in the cream, as they usually are in tiramisu recipes, which makes this easier. You are correct this won’t work for people who avoid eggs altogether 🙂
Assia Karaallal
I made this for Eid and it turned out so delicious, the mango pair really nicely with mascarpone!
Zoha Malik
Yay, thank you!
RADHIKA PATEL
Hi Zoha!
Do you know if these cups are still available to purchase from anywhere please?
Zoha Malik
Hi Radhika! These are similar: https://amzn.to/4cCY7Uk
RADHIKA PATEL
Thank you very much!
Obra
Bonjour,
Bravo !
Merci
Zoha
Aw thank you so much, Obra!
Jen Costa
Absolutely amazing‼️ Mango Tiramisu was requested my my son for his 22 birthday. I never heard of such a thing and found your recipe. Truly delicious. I topped it with the mango pulp thickens with gelatin to make a shiny semi form top – it’s for Winter Solstice and SUN returning too. Thank you so much for the inspiration and guidance ☀️
Zara
hey zoha, I will be making it for 16 people gathering, so just double the ingredients as it says, serve 8 people. can you please tell how to meaure 12 oz mascropone cream? google says it would be 1.5 cups is this right? do we really need to measure it in oz?
Mary
Would this work if I top it with peach (from a can) as we don’t have mango in season at the moment?
NJ
Hi,
Would this recipe work with frozen mango cubes?
Zoha
I think a peach tiramisu would be delicious too!
DW
Made this for my family and they absolutely LOVED it!! Unfortunately the only good mango I could find was still a bit tart but I found that it was the perfect choice for the dessert to balance out the sweetness. Was super easy and quick to make. Will definitely apply this to making future fruit tiramisu’s 🙂
Zoha
Aww, thanks so much!
Noor
Hi Zoha! I made this for my family today. It took such little effort and time but tasted SO divine!! Loved it, thank you for sharing this recipe!!!
Mia
Please be mindful that while eggs are not added to the recipe, it is not an egg free fish as the lady fingers are made with egg whites. this is important information for those wanting to accommodate someone with allergies.
Zeal Shah
I tried making this in a 8″ baking tray and it was an absolute hit. can you please let me know how many of those 3.5″ square cups can we make from the measurements you list in the recipe?
Thank you!
Zoha
4! 🙂 Thank you
Christina
Delicious! Tastes like if Mango Lassi was a cake. Very easy to make, especially since it can be made the night before. Brought it to a potluck and it was a hit!
Zoha
Thank you so much, Christina!
Faheed
made this today. wouldn’t recommend. there wasn’t much flavour in it. was just like ice cream
Susan
A perfect go-to recipe. Made this for our wedding anniversary and it was a big hit among family and friends. Thank you very much!
Zoha
Happy belated anniversary! Thank you for the love