Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

  • Author: Molly
  • Total Time: 50 minutes plus chilling time
  • Yield: 12 servings

Description

Mango Tiramisu is a tropical twist on the classic Italian dessert, combining luscious mango puree and curd with creamy mascarpone filling layered over soaked ladyfingers. This refreshing, no-bake treat is perfect for summer gatherings or anytime you want a vibrant, fruity dessert with a creamy, dreamy texture.

Ingredients

Mango Puree

  • 4 cups mango (fresh or frozen, 670g)
  • ¼ cup granulated sugar
  • ¼ cup water

Mango Curd

  • 4 large egg yolks
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • ⅛ teaspoon sea salt
  • 1 ½ cup mango puree
  • ½ cup unsalted butter

Mango Tiramisu Filling

  • 1 ½ cup heavy whipping cream (chilled)
  • 1 lb mascarpone cheese (chilled, 450g)
  • 1 tablespoon vanilla bean paste
  • ⅛ teaspoon sea salt
  • 1 ½ cup mango curd (room temperature or chilled)

Vanilla Milk Soak and Assembly

  • 2 cups milk (whole milk recommended)
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 36 ladyfingers (about 300g, amount may vary)
  • 2 fresh mangos (for decorating)
  • 5 edible flowers (optional, for decorating)

Instructions

  1. Prepare Mango Puree: Cut the mango cheeks away from the pit and score the flesh in a grid without cutting through the skin. Push the mango cheek inside out and slice off the cubes. Measure 4 cups of mango pieces and place them in a saucepan with ¼ cup sugar and ¼ cup water. Simmer on medium-low, stirring frequently, until the mixture thickens to a jam-like consistency, about 10 minutes. Blend until smooth and strain to remove fibers if needed. Set aside.
  2. Make Mango Curd: In a saucepan, whisk together egg yolks, ½ cup sugar, lemon juice, and salt until smooth. Add 1 ½ cups mango puree (reserve ½ cup) and cook over low heat, stirring often, until it thickens and bubbles. Remove from heat, stir in butter until melted, then transfer the curd into a non-metal container and cool in the refrigerator.
  3. Prepare Mango Tiramisu Filling: Whip cold heavy cream to soft peaks using an electric mixer or stand mixer. Break up the mascarpone cheese and add it to the whipped cream with vanilla bean paste and salt, then whip to stiff peaks. Fold in 1 ½ cups mango curd gently until combined.
  4. Make Vanilla Milk Soak: In a wide bowl, stir together milk, ¼ cup sugar, and vanilla bean paste until sugar dissolves.
  5. Assemble Tiramisu: Quickly dip each ladyfinger into the vanilla milk (immerse for about 5 seconds for moist texture or briefly for a classic texture) and arrange a single layer in a tiramisu or casserole dish. Spread half of the reserved mango puree evenly over the ladyfingers. Spread half of the mango tiramisu filling on top. Repeat with another layer of dipped ladyfingers, remaining mango puree, and remaining filling. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight for best results.
  6. Finish and Serve: Before serving, spread the remaining mango curd on top smoothly. Decorate with thinly sliced fresh mango and edible flowers if desired. Serve chilled and enjoy the refreshing tropical flavor.

Notes

  • Use ripe, sweet mangoes for best flavor.
  • Straining the mango puree helps achieve a smoother texture.
  • Adjust soaking time of ladyfingers depending on desired moistness.
  • Make ahead: dessert can be prepared the day before for optimal flavor blending.
  • Edible flowers add beautiful presentation, but are optional.
  • Keep the tiramisu refrigerated until serving to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/mango-tiramisu-recipe/