What is a substitute for mascarpone?

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).

Can I use fresh mangoes instead of canned mango pulp?

Yes, you can make your own mango pulp by blending chopped mangoes and straining at least twice.

Can I add coffee to this recipe?

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!

What container / serving dish can I make this mango tiramisu in?

This recipe makes enough for an 8x8" tiramisu. You can use any serving dish or container equivalent in size for that.

Can I prepare mango tiramisu in advance?

If you are adding chopped mango between the layers, I recommend making this tiramisu a maximum of one day ahead.

How to store mango tiramisu?

Store the tiramisu covered in the refrigerator for 3-4 days.

Easy Mango Tiramisu

Name: EASY MANGO TIRAMISU RECIPE
Prep time: 10 min
Total time: PT-484666H23M43S
Ingredients: 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); 1/4 cup mango pulp (60g); 1 cup hot water (240g); 24 ladyfingers; 2 yellow mangoes, cut into small cubes

Description

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.

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

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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 6 hours (or overnight). Then decorate with more cubed mangoes, serve and enjoy!

Video Tutorial:

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Prep Time: 10 min
Category: Dessert