Mango Tiramisu

This vibrant Mango Tiramisu (mangomisu) is a tropical twist on the classic Italian dessert. Juicy mango pulp, creamy mascarpone cheese, and soft ladyfingers come together in refreshing layers of flavor to make a showstopping dessert.

This mango tiramisu is an incredible fruity variation of the traditional Italian Tiramisu. Instead of putting coffee and cocoa, mango pulp is used to add a fruity, light, satisfying flavor. Having spent a considerable amount of time experimenting with global desserts, I can say that this tiramisu offers the perfect balance between a creamy taste and tropical vibrancy. It's also simple to make, with no baking required; just a bit of layering and refrigeration to serve it chilled. Since summer is all about the availability of fresh mangoes, you can pin this mango tiramisu recipe and try it multiple times at different occasions. 

You may also enjoy this Strawberry Tiramisu, Blueberry Tiramisu and Limoncello Tiramisu with Lemon Curd.

Why This Recipe Works

• This mango tiramisu is a delicious eggless version that combines whipped cream, mascarpone cheese, ladyfingers and mango pulp to make a mouth-watering dessert.
• Like the original coffee-based dessert, the Mangomisu gets and tastes better as it chills. So it's perfect for preparing and chilling it the night before the summer lunch day. 
• One of the best parts about the Mango Tiramisu is that it's a no-bake dessert.
• Garnishing the mango tiramisu dessert with rose or mint leaf-shaped mango slices makes it a lovely centerpiece.

Mango Tiramisu Ingredients

See the recipe card for full information on ingredients and quantities.

• Mango Pulp: Fresh or canned mango pulp can be used for this mango tiramisu recipe. If you plan to make pulp in your kitchen, then pick ripe Alphonso or Ataulfo mangoes for their rich taste. If you're a mango fan then you'll love this Mango Upside Down Cake.

• Mascarpone Cheese: Mascarpone cheese is the best cheese to give your mango tiramisu its creamy base. Ensure it's chilled before you begin mixing. 

• Heavy Cream: Make sure it is chilled and whip it for a light and airy texture. If heavy cream is unavailable, double cream can be used as an alternative. 

• Sugar: You can adjust the amount of sugar depending on the sweetness of the mangoes. 

• Ladyfingers: Use good-quality ladyfingers or homemade ladyfingers for the mango tiramisu. This Tiramisu Cake is also a delicious dessert option.

Tips and Substitutions

• Ladyfinger Substitutes: If you don't have ladyfingers, then you can substitute them for a vanilla sponge instead. Break the sponge into pieces to form layers.
• Decoration: My favorite part of making mango tiramisu is definitely the decoration. There are so many creative options to play with. For this mango tiramisu recipe, I poured mango pulp over the top and added mango roses with fresh mint leaves to give it a bright, vibrant, and elegant finish. You can also keep it simple by topping it with fresh mango slices or creating a decorative swirl pattern with the pulp. It's entirely up to you, so feel free to get creative and make it your own!
• Dish: For this recipe, I layered the tiramisu in an oval dish, but you can make it in a square dish, a dessert cup, or a plastic.
• Vegan Option: For a vegan option, skip heavy cream and use coconut cream or dairy-free mascarpone alternatives to make the mango tiramisu dessert plant-based. 

How to Make Mango Tiramisu

Step 1: In a mixing bowl, add mascarpone cheese, sugar, and vanilla extract.

Step 2: Whisk for about a minute, just until it's nice and smooth.

Step 3: In another bowl, whip the heavy cream until stiff peaks form.

Step 4: Now, gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it up. Then slowly fold in the rest, try not to overmix, so it stays fluffy.

Step 5: Once that's all combined, pour in about ¾ cup of the mango pulp.

Step 6: Gently fold it in until combined, then set it aside.

Step 7: Next, pour the remaining mango pulp into a shallow dish.

Step 8: If the pulp feels too thick, add a tablespoon or two of water to loosen it up. Dip each ladyfinger for around 10 seconds.

Step 9: Then lay the mango-soaked ladyfingers in a single layer at the bottom of your serving dish.

Step 10: Spread half of the mango-mascarpone filling over the ladyfingers.

Step 11: Smooth it out as shown in image 11.

Step 12: Then add another layer of dipped ladyfingers. Followed by the remaining filling. Smooth the top, cover with plastic wrap, and pop it in the fridge for at least 6 hours but overnight is even better.

Step 13: When you're ready to serve, pour the remaining mango pulp over the top.

Step 14: Smooth it out as shown in image 14.

Step 15: Scoop out some mango.

Step 16: Slice it thinly.

Step 17: For a pretty finish, add a few mango roses in the corner and garnish with fresh mint leaves, just like in the photo. Serve this elegant mango tiramisu for dessert. You may also enjoy this delightful Cherry Tiramisu.

Recipe FAQs

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