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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.
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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
Faria Zamir
Wow this looks delish! Please tell me if there’s aby substitute for mascarpone? We dont get it so easily where I live.
Olivia
Where did you get the dessert cups? Dessert looks yummy, I bought some mangoes and definitely going to try this
Zoha
Amazon but they’ve been sold out for over a year 🙁
Zoha
AWW thank you so much!!
Sabeen
Hi Zoha! Can I use white bread instead of ladyfingers the way you substituted it in the ras malai cake?