Mango Tiramisu

5 from 1 vote

Light and creamy Mango Tiramisu combines delicately sweet ladyfingers with mango mascarpone cream and fresh mango for an easy, no-bake fusion dessert.

Prep Time20

Chill6

Total Time6 20

Course: Dessert

Cuisine: fusion, Indian, Italian

Servings:

Calories: 406kcal

Author: Aneesha Gupta

Equipment

Ingredients

1 cup Kesar mango pulp canned
24-30 ladyfinger cookies 1 pack
1 cup Heavy whipping cream
⅓ cup Granulated sugar (regular sugar)
8 oz Mascarpone cheese
½ teaspoon cardamom powder
¾ cup Mango nectar divided (or mango juice)
2 Ataulfo Mangos peeled and sliced for garnish

Instructions

Prepare Mango Mascarpone Cream

In a large bowl, beat the heavy whipping cream with sugar until semi-stiff peaks form.
Add mascarpone cheese, mango puree, cardamom powder, and whip until the mixture is smooth and fluffy.

Assemble Tiramisu in an 8 X 8 dish

Arrange a layer of ladyfingers at the bottom of your serving dish.
Evenly drizzle half of the mango nectar over the ladyfinger cookies to lightly soak them.
Top the soaked ladyfingers with half of the mango mascarpone cream and spread evenly.
Repeat the layer of ladyfingers and drizzle the remaining mango nectar over them. Top that with the remaining mango mascarpone cream.
Garnish it with thin mango slices or ½-inch chunks. Alternatively, use assorted berries.
Refrigerate the tiramisu for at least 4 hours, or overnight. Serve chilled.

Assemble Tiramisu in 4 oz. Individual Cups

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

Video

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.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition