Mango Tiramisu

Delicious and creamy, Mango Tiramisu is a refreshing tropical twist on the classic Italian dessert. This no-bake dessert combines delicately sweet ladyfingers with mango mascarpone cream and fresh mango and is perfect for summer gatherings.

Jump to:

• Why My Family Loves This Recipe
• Ingredients - Notes & Substitutions
• How To Make Mango Tiramisu
• Serving Suggestion
• How To Store
• Recipe Tips & Notes
• Frequently Asked Questions
• Reader's Favorite Tiramisu Recipes
• 📖 Recipe

No-bake desserts are really popular among my family, friends, and readers. If you enjoy my classic tiramisu, rasmalai tiramisu, and biscoff tiramisu, you're in for a treat with this recipe. It's the perfect fruity addition to my tiramisu series.

Why My Family Loves This Recipe

• 30-minute prep: Assembling this dessert is a breeze. It's ready to chill in 15-20 minutes.
• No-bake, No-Raw eggs dessert: With minimal prep, no raw eggs, and no baking required, it's the perfect stress-free dessert for warmer days.
• Versatile: You can assemble it in individual cups or family-style in a large dish.
• Make-Ahead-friendly: Make it ahead of time and refrigerate for up to two days.

Ingredients - Notes & Substitutions

All you need is 7 ingredients to make this easy mango tiramisu. You can find all of these in your local supermarket. Here's what you need:

1. Mango Pulp: I use canned sweetened "kesar mango pulp" that's lightly flavored with saffron. Look for it in the Indian store or online. If you cannot find it, peel and chop 4 to 5 Ataulfo mangos and blend to make a smooth puree.
2. Ladyfingers (24-30): These sponge-like cookies soak up the mango juice and creamy filling. You can substitute them with vanilla wafers. To make this dessert egg-free, use eggless wafers.
3. Mascarpone Cheese: Rich and creamy, mascarpone is a classic and essential ingredient for the tiramisu filling. Cream cheese can be used as a substitute.
4. Heavy Cream: Whipped to semi-stiff peaks to lighten the mascarpone filling. Coconut cream is a dairy-free alternative. For easy whipping, keep the cream and whisks chilled in the refrigerator before use.
5. Granulated Sugar: Adds sweetness and helps stabilize the whipped cream. As always, adjust it to taste.
6. Cardamom Powder: Mango and cardamom complement each other really well and enhance the flavor of the filling. If you're not a fan of cardamom, use 1 teaspoon of vanilla extract instead.
7. Mango Nectar (mango juice): For soaking the ladyfingers. If you can't find it, use orange juice instead.

How To Make Mango Tiramisu

Here are the step-by-step instructions and photos for Mango Tiramisu:

Prepare Mango Mascarpone Cream

1. In a large bowl, beat the heavy whipping cream with sugar until it forms semi-stiff peaks. Don't overbeat the cream to prevent curdling.
2. Add mascarpone cheese, mango puree, cardamom powder, and whip until the mixture is smooth and fluffy.

Assemble the Tiramisu

3. Arrange a layer of ladyfingers at the bottom of your serving dish.
4. Evenly drizzle ½ cup of mango nectar over the ladyfinger cookies to lightly soak them. Alternatively, pour the juice into a shallow bowl, then dip each ladyfinger for 2 seconds on each side and lay flat in the dish.
5. Top the soaked ladyfingers with half of the mango mascarpone cream and spread evenly.

6. Repeat the layer of ladyfingers and drizzle the remaining ½ cup of mango nectar over them.
7. Top that with the remaining mango mascarpone cream.

Garnish, Chill, and Serve

7. Garnish it with thin mango slices or ½-inch chunks. Alternatively, use assorted berries.
8. Refrigerate the tiramisu for at least 4 hours or overnight for best results. Serve chilled.

How to Assemble Individual Mango Tiramisu Cups

1. Break one ladyfinger cookie in half and place the two pieces at the bottom of your dessert cup. Trim the ends to fit the cookie.
2. Drizzle about 2 tablespoons of mango nectar over them to soak them.
3. Evenly spread 2-3 tablespoons of mango cream over that.
4. Place another split ladyfinger over the cream, drizzle mango nectar, then top with another layer of mango mascarpone cream. Garnish it with chopped mango.
5. Cover the cup with food storage wrap and refrigerate for at least 4 hours before serving.

Serving Suggestion

Mango Tiramisu tastes best served chilled. Keep it refrigerated until ready to serve.

Garnish with freshly cut mangoes or fresh berries like blackberries, strawberries, or raspberries for a pop of color and added flavor.

How To Store

To store, cover the dish with food-storage wrap tightly and refrigerate. Mango Tiramisu lasts up to 2 days in the fridge. After that, the ladyfingers will turn mushy and lose texture.

Recipe Tips & Notes

• Mango Puree/ pulp: Use store-bought sweetened 'kesar mango pulp' for best results. Alternatively, blend 4-5 ripe Ataulfo mangos (peeled) into a smooth puree.
• Soaking ladyfingers: If you don't feel comfortable drizzling the juice over the ladyfingers, pour the juice into a shallow bowl, then dip each ladyfinger for 2 seconds on each side.
• Easy whipping tip: For best results, keep the heavy cream and whisks chilled in the refrigerator before use; this keeps the cream cool while whipping.
• Make it egg-free: Use eggless wafers or ladyfingers to make this dessert egg-free.
• Adjust Sweetness: Taste the mango puree and adjust the sweetness to your preference.
• Layering: Ensure each layer is evenly spread for the best texture and appearance.
• Chill Time: Don't skip the chilling step, as that allows the flavors to blend and the tiramisu to set properly.
• Prepare in a 9 X 13-inch pan: Simply double all the ingredients to assemble in a 9 X 13-inch dish. This should serve 15-16  portions. Cut it into 3 x 5 rows for 15 pieces or 4 x 4 rows for 16 pieces.

Frequently Asked Questions

Reader's Favorite Tiramisu Recipes

📖 Recipe