Introduction: Ready for a Tropical Twist on a Classic Dessert?
Craving a refreshing, indulgent dessert with a tropical flair? This Mango Tiramisu is your perfect choice! Featuring creamy mascarpone whipped with egg yolks and cream, layered with mango juice and rum-soaked ladyfingers, and studded with fresh mango chunks, this dessert is a delightful blend of rich, tangy, and tropical flavors. Perfect for summer gatherings, special occasions, or satisfying your sweet tooth, it’s inspired by your love for indulgent treats like Oreo Ice Cream Sandwiches and Homemade No-Churn Ube Ice Cream. Naturally gluten-free adaptable, it’s a versatile crowd-pleaser. Ready to layer a vibrant masterpiece? Let’s dive into this easy recipe!
Overview: Why Mango Tiramisu is a Must-Try
This Mango Tiramisu transforms the classic Italian dessert with tropical mango and rum, ready in about 30 minutes of active prep plus chilling time. The no-bake method and simple assembly make it ideal for effortless elegance. What makes it special? It’s a creamy, tropical twist on tiramisu that’s perfect for showcasing fresh mangoes, adaptable for dietary needs, and delivers a restaurant-quality dessert with minimal effort.
- Time Requirement: About 30 minutes active prep (15 minutes cream, 15 minutes assembly), plus 6+ hours chilling.
- Difficulty Level: Easy! Perfect for beginners or special desserts.
- Why It’s Special: A creamy, tropical tiramisu with vibrant mango flavor.
This mango tiramisu is a refreshing, indulgent treat that’s sure to impress. Let’s get layering!
Essential Ingredients
Here’s what you need to make Mango Tiramisu. Each ingredient adds to the creamy, tangy, and tropical magic.
- Egg Yolks (3 large): Create a rich, custardy base.
- Granulated Sugar (70 g): Sweetens the cream mixture.
- Mascarpone Cheese (225 g, softened to room temperature): Adds creamy, tangy richness.
- Whipping Cream (350 g): Provides a light, airy texture.
- Vanilla Extract (1 tsp): Enhances sweetness with warm flavor.
- Ladyfingers (30): Form the soaked, cake-like layers.
- Mango Juice (150 g): Adds tropical flavor to the soak.
- Dark Rum (2 oz): Brings depth and warmth to the soak.
- Mangoes (3 small, diced): Offer fresh, juicy bursts of flavor.
Substitutions and Variations
- Ladyfingers: Use gluten-free ladyfingers or sponge cake for gluten-free.
- Mango Juice: Swap with orange juice or mango puree for similar flavor.
- Dark Rum: Replace with rum extract (½ tsp mixed with water) or omit for alcohol-free.
- Mascarpone: Use cream cheese softened with a splash of cream for a similar texture.
- Whipping Cream: Swap with coconut cream for vegan/dairy-free (may add coconut flavor).
- Gluten-Free Version: Use gluten-free ladyfingers; all other ingredients are gluten-free.
- Vegan Version: Swap mascarpone with vegan cream cheese, whipping cream with coconut cream, egg yolks with ¼ cup silken tofu, and use vegan ladyfingers.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~25–35g net carbs per serving); consider a keto tiramisu recipe with sugar-free sweetener and low-carb biscuits.
- Flavor Twist: Add 1 tsp orange zest to the cream or swap mangoes with peaches for variety.
Step-by-Step Instructions
Making this Mango Tiramisu is simple, with a quick cream preparation and easy layering. Follow these steps for a perfect dessert every time.
Step 1: Prepare the Egg Yolk Mixture
- In a large mixing bowl, whisk together 3 large egg yolks and 70 g granulated sugar until combined.
- Create a double boiler: Fill a small pot with 1 inch of water and bring to a boil. Turn off the heat and place the mixing bowl over the pot (ensure the bowl doesn’t touch the water).
- Whisk the egg yolk mixture over the double boiler until the sugar dissolves and the mixture becomes warm, fluffy, and pale, about 5–7 minutes. Remove from the pot.
Tip: Whisk constantly to prevent curdling; the mixture should be warm but not cooked.
Step 2: Add Mascarpone
- Immediately add 225 g softened mascarpone cheese to the warm egg mixture.
- Whisk until the mascarpone melts completely and the mixture is smooth with no lumps. Set aside.
Tip: Ensure mascarpone is at room temperature for easy blending; whisk thoroughly to avoid lumps.
Step 3: Whip the Cream
- In another large mixing bowl, combine 350 g whipping cream and 1 tsp vanilla extract.
- Use an electric hand mixer to beat until firm peaks form (3–5 minutes).
Tip: Use cold cream for best whipping; stop when peaks hold shape to avoid over-beating.
Step 4: Combine Cream and Mascarpone Mixture
- Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain.
Tip: Fold in a figure-eight motion to maintain airiness; avoid overmixing to keep the cream light.
Step 5: Prepare the Soak
- In a wide, shallow bowl, stir together 150 g mango juice and 2 oz dark rum.
Tip: Use a shallow bowl for easy dipping; stir well to combine flavors.
Step 6: Assemble the Tiramisu
- Briefly dip each of the 30 ladyfingers (1 second per side) into the mango juice-rum mixture to coat both sides.
- Arrange half the soaked ladyfingers in an even layer in a 9×9-inch dish or individual containers.
- Spread half the mascarpone cream over the ladyfingers, smoothing with a spatula.
- Add a layer of diced mangoes (from 3 small mangoes) and press gently into the cream.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream, smoothing the top with a spatula or bench scraper for a flat surface.
- (Optional) Transfer some mascarpone cream to a piping bag with an open star tip and pipe decorative swirls on top. Garnish with extra mango chunks.
Tip: Dip ladyfingers quickly to avoid sogginess; layer evenly for balanced bites.
Step 7: Chill and Serve
- Cover and chill the tiramisu in the refrigerator for at least 6 hours, preferably overnight.
- Serve cold, garnished with additional mango chunks if desired.
Tip: Chill thoroughly for set layers; use a sharp knife for clean slices if cutting.
Assembly: Building the Perfect Mango Tiramisu
Making this Mango Tiramisu is all about creating a creamy, tropical dessert with balanced layers. Here’s how to make it perfect:
- Whisk Egg Mixture Smooth: Heat gently for a fluffy, lump-free base.
- Whip Cream Airy: Beat to firm peaks for a light texture.
- Soak Briefly: Dip ladyfingers quickly to maintain structure.
- Layer Evenly: Spread cream and mangoes for consistent flavor.
Presentation Tips:
- Serve in individual glasses for an elegant touch or a square dish for sharing.
- Pair with a tropical side like fresh pineapple or coconut macaroons (non-keto).
- Garnish with extra mango chunks, a mint sprig, or a dusting of powdered sugar for a polished look.
Storage and Make-Ahead Tips
This tiramisu is best enjoyed fresh but stores well for make-ahead desserts. Here’s how to keep it fresh:
- Storing Leftovers:
- Store covered in the refrigerator for up to 3 days; the texture may soften slightly.
- Avoid freezing, as the cream and ladyfingers lose texture.
- Serving:
- Serve cold directly from the fridge for the best texture.
- Refresh with fresh mango chunks before serving if needed.
- Make-Ahead Tips:
- Prepare and assemble up to 1 day ahead; chill overnight for best flavor.
- Prep mangoes and soak mixture up to 4 hours ahead; store separately.
Tip: Cover tightly to prevent fridge odors; serve within 2 days for optimal freshness.
Recipe Variations
This Mango Tiramisu is versatile, drawing on your love for indulgent, vibrant desserts like Homemade No-Churn Ube Ice Cream. Here are some fun ideas:
- Gluten-Free Version: Use gluten-free ladyfingers or sponge cake; all other ingredients are gluten-free.
- Vegan Version: Swap mascarpone with vegan cream cheese, whipping cream with coconut cream, egg yolks with silken tofu, and use vegan ladyfingers.
- Alcohol-Free Version: Omit rum and use extra mango juice or apple juice.
- Tropical Mix: Add diced pineapple or passion fruit with mangoes for extra flair.
- Coconut Twist: Replace vanilla extract with coconut extract and sprinkle toasted coconut on top.
Tip: Serve with a scoop of mango sorbet or a drizzle of caramel for extra indulgence.
Conclusion: A Creamy, Tropical Treat to Love
Mango Tiramisu is the perfect way to enjoy a refreshing, indulgent dessert with a tropical twist. With creamy mascarpone, juicy mangoes, and rum-soaked ladyfingers, it’s as delicious as it is elegant. Perfect for summer gatherings, special occasions, or dessert cravings, this tiramisu is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, tropical bite. What’s your favorite way to enjoy this mango tiramisu? Share your ideas in the comments and let us know how it turned out!
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Mango Tiramisu
Description
Craving a refreshing, indulgent dessert with a tropical flair? This Mango Tiramisu is your perfect choice! Featuring creamy mascarpone whipped with egg yolks and cream, layered with mango juice and rum-soaked ladyfingers, and studded with fresh mango chunks, this dessert is a delightful blend of rich, tangy, and tropical flavors
Ingredients
Here’s what you need to make Mango Tiramisu. Each ingredient adds to the creamy, tangy, and tropical magic.
- Egg Yolks (3 large): Create a rich, custardy base.
- Granulated Sugar (70 g): Sweetens the cream mixture.
- Mascarpone Cheese (225 g, softened to room temperature): Adds creamy, tangy richness.
- Whipping Cream (350 g): Provides a light, airy texture.
- Vanilla Extract (1 tsp): Enhances sweetness with warm flavor.
- Ladyfingers (30): Form the soaked, cake-like layers.
- Mango Juice (150 g): Adds tropical flavor to the soak.
- Dark Rum (2 oz): Brings depth and warmth to the soak.
- Mangoes (3 small, diced): Offer fresh, juicy bursts of flavor.
Substitutions and Variations
- Ladyfingers: Use gluten-free ladyfingers or sponge cake for gluten-free.
- Mango Juice: Swap with orange juice or mango puree for similar flavor.
- Dark Rum: Replace with rum extract (½ tsp mixed with water) or omit for alcohol-free.
- Mascarpone: Use cream cheese softened with a splash of cream for a similar texture.
- Whipping Cream: Swap with coconut cream for vegan/dairy-free (may add coconut flavor).
- Gluten-Free Version: Use gluten-free ladyfingers; all other ingredients are gluten-free.
- Vegan Version: Swap mascarpone with vegan cream cheese, whipping cream with coconut cream, egg yolks with ¼ cup silken tofu, and use vegan ladyfingers.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~25–35g net carbs per serving); consider a keto tiramisu recipe with sugar-free sweetener and low-carb biscuits.
- Flavor Twist: Add 1 tsp orange zest to the cream or swap mangoes with peaches for variety
Instructions
Step 1: Prepare the Egg Yolk Mixture
- In a large mixing bowl, whisk together 3 large egg yolks and 70 g granulated sugar until combined.
- Create a double boiler: Fill a small pot with 1 inch of water and bring to a boil. Turn off the heat and place the mixing bowl over the pot (ensure the bowl doesn’t touch the water).
- Whisk the egg yolk mixture over the double boiler until the sugar dissolves and the mixture becomes warm, fluffy, and pale, about 5–7 minutes. Remove from the pot.
Tip: Whisk constantly to prevent curdling; the mixture should be warm but not cooked.
Step 2: Add Mascarpone
- Immediately add 225 g softened mascarpone cheese to the warm egg mixture.
- Whisk until the mascarpone melts completely and the mixture is smooth with no lumps. Set aside.
Tip: Ensure mascarpone is at room temperature for easy blending; whisk thoroughly to avoid lumps.
Step 3: Whip the Cream
- In another large mixing bowl, combine 350 g whipping cream and 1 tsp vanilla extract.
- Use an electric hand mixer to beat until firm peaks form (3–5 minutes).
Tip: Use cold cream for best whipping; stop when peaks hold shape to avoid over-beating.
Step 4: Combine Cream and Mascarpone Mixture
- Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain.
Tip: Fold in a figure-eight motion to maintain airiness; avoid overmixing to keep the cream light.
Step 5: Prepare the Soak
- In a wide, shallow bowl, stir together 150 g mango juice and 2 oz dark rum.
Tip: Use a shallow bowl for easy dipping; stir well to combine flavors.
Step 6: Assemble the Tiramisu
- Briefly dip each of the 30 ladyfingers (1 second per side) into the mango juice-rum mixture to coat both sides.
- Arrange half the soaked ladyfingers in an even layer in a 9×9-inch dish or individual containers.
- Spread half the mascarpone cream over the ladyfingers, smoothing with a spatula.
- Add a layer of diced mangoes (from 3 small mangoes) and press gently into the cream.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream, smoothing the top with a spatula or bench scraper for a flat surface.
- (Optional) Transfer some mascarpone cream to a piping bag with an open star tip and pipe decorative swirls on top. Garnish with extra mango chunks.
Tip: Dip ladyfingers quickly to avoid sogginess; layer evenly for balanced bites.
Step 7: Chill and Serve
- Cover and chill the tiramisu in the refrigerator for at least 6 hours, preferably overnight.
- Serve cold, garnished with additional mango chunks if desired.
Tip: Chill thoroughly for set layers; use a sharp knife for clean slices if cutting.
FAQs
1. Can I use fresh mango puree instead of juice?
Yes! Blend 1–2 mangoes to make 150 g puree; strain if desired for smoothness.
2. Is this dish keto-friendly?
No, with sugar, ladyfingers, and mangoes, it’s high-carb (~25–35g net carbs per serving). For keto, use a keto tiramisu recipe with low-carb biscuits and sugar-free sweetener.
3. Can I make it vegan?
Yes! Use vegan cream cheese, coconut cream, silken tofu, and vegan ladyfingers.
4. Why is my cream lumpy?
- Ensure mascarpone is at room temperature before mixing.
- Whisk egg mixture until smooth over the double boiler.
- Fold whipped cream gently to avoid curdling.
5. Can I make this ahead?
Yes! Assemble up to 1 day ahead and chill overnight for best flavor.
6. How long does it last?
Tiramisu lasts in the fridge for up to 3 days, covered tightly.
7. Can I omit the eggs?
Yes! Use ½ cup extra mascarpone and 2 Tbsp cream for a similar texture; skip the double boiler step.
8. What’s the best way to serve it?
Serve cold in glasses or a dish, paired with fresh pineapple or coconut macaroons, garnished with mango chunks or mint.