mango tiramisu

this mango tiramisu brings a summery twist to a classic italian dessert, featuring layers of delicate ladyfingers and a creamy mascarpone filling infused with sweet, refreshing mango. the perfect summer dessert.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

this is the best mango tiramisu recipe – and a sunny spin on the beloved classic italian tiramisu. it features soft ladyfingers, gently soaked in a sweet milk blend, layered with a mango-flavoured, velvety mascarpone cream filling, whipped to cloud-like perfection. enjoy this fresh, no bake dessert on warm evenings, and bring the flavours of summer to your plate!

why you will love this easy mango tiramisu recipe:

• no bake dessert – if you’re craving a sweet treat on a hot summer day, and don’t feel like turning on the oven, then this mango tiramisu is perfect for you. this mango tiramisu is so easy to make, with no baking required, just layer everything together and let it chill in the fridge and you’re done!

• rich but refreshing – the combination of the rich, creamy mascarpone filling and the sweet, fruity mango is so incredibly indulgent but still light and refreshing – it’s the perfect balance of flavours.

• the perfect make-ahead dessert – this mango tiramisu is perfect for gatherings and dinner parties or whenever you have guests – you can make this a day in advance and let it chill in the fridge until you’re ready to serve.

learn how to make this delicious mango tiramisu dessert

to make this mango tiramisu, we’re going to start off by whipping egg yolks with sugar. then, we’re going to add mascarpone to make a thick, creamy filling. whip cream until stiff peaks and fold that through the mascarpone mixture, then add some mango pulp to make our mango tiramisu filling. then we’ll soak ladyfingers in a mixture of milk and condensed milk, before layering everything together and topping with a layer of mango puree.

mango tiramisu ingredients:

• egg yolks – make sure your eggs are at room temperature – we will only be using the yolks for this recipe.

• granulated sugar – we’ll be be beating the sugar and egg yolks together until the sugar dissolves.

• mascarpone – a soft and smooth italian cheese used to make the rich and creamy filling for the layers.

• double cream/heavy cream – i wanted the mascarpone layer to be extra thick and velvety so i decided to use this cream. if you’d like a lighter cream filling, any kind of whipping cream will work fine. (or you can whip up the egg whites and use those instead – which is what i usually do for a classic, more traditional tiramisu.)

• mango pulp – i like to use mango pulp in the filling to add some freshness to it, as well as a layer of it on top at the end. i’m just using store bought mango pulp for this mango tiramisu recipe, but you can also make your own puree using fresh mangoes.

• ladyfingers or Savoiardi biscuits – i make this mango tiramisu with ladyfingers, and layer these between the mascarpone cream – we’re also going to soak these in a milk and condensed milk mixture to soften them.

• milk – to soften the ladyfingers.

• condensed milk – to soften the ladyfingers and add some sweetness.

tools:

• hand or stand mixer – a hand or stand mixer will speed up the process when it comes to beating together eggs and sugar and whipping the cream. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• rubber spatula – great for gently folding the cream and making sure you don’t over mix.

• wide and shallow dish – add your condensed milk and milk mixture to this so that so you can easily dip the ladyfingers in.

• round/square dish for your mango tiramisu – an 8 or 9 inch round dish would work for this recipe

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a wide and shallow dish, add milk and sweetened condensed milk and mix together until combined.

step two: separate eggs. set the whites aside to use for another recipe and add yolks to a large mixing bowl. add sugar and beat with mixer (or a whisk) until the mixture becomes a pale yellow colour and increases in volume.

step three: add mascarpone cheese and beat this into the egg yolk mixture until combined. the mixture should look thick and smooth.

step four: in another bowl or jug, add cold heavy cream. use a mixer or whisk to beat the cream until it reaches stiff peaks.

step five: add the whipped cream to the mascarpone cream mixture, and use a spoon or silicone spatula to fold it in until combined.

step six: add mango pulp to the mixture and fold it in until completely combined. the mixture should look thick and smooth.

step seven: dip ladyfingers into the condensed milk and milk mixture, then line them up in a dish. cut some up if you need to, to fill any gaps in the dish.

step eight: add a big dollop of the mascarpone cream to the dish, and spread it over the ladyfingers in a thick layer.

step nine: add another layer of the soaked ladyfingers on top of the mascarpone cream.

step ten: add the rest of the mascarpone cream on top and spread it out. (my dish just had two layers of the ladyfingers and two layers of the cream, but you might have more layers depending on the size of your dish.

step nine: let this set in the fridge for about an hour, then pour mango pulp over the top, and tilt your dish so that the mango puree spreads to the sides and completely covers the top.

step ten: place your mango tiramisu in the fridge for a good few hours (or preferably overnight) so that it can set completely.

step eleven: once it’s set, remove from the fridge, slice up, and let’s eat!

tips and notes

• highly recommend leaving the tiramisu to set in the fridge for at least 4-6 hours, but preferably overnight so that the flavours meld together better, the cream sets properly and the ladyfingers are nice and soft.

• this mango tiramisu can be stored in the fridge in an airtight container for three-four days.

• this recipe uses raw eggs as i live in a country where raw eggs are generally safe to eat. if you are concerned about the raw eggs in this recipe, you can buy pasteurised eggs if you’re able to find them, or you can gently cook the yolks by using the double boiler method.

• make sure to use cold double/heavy cream straight from the fridge otherwise it won’t whip well.

• i used store-bought mango pulp, but if you plan to make the mango puree, use fresh, ripe mangoes for the best flavour.

• when it’s time to dip the ladyfingers, i like to quickly dip them in a good two or three times to make sure that they’re nicely soaked in the milk mixture. the milk mixture will be cool so they shouldn’t break apart, but try not to let them linger in the milk mixture for too long.

• i wanted to keep my mango tiramisu simple, so i just added a thick layer of mango pulp at the top. if you want to make your mango tiramisu decoration a little bit more interesting, you could also decorate your tiramisu with mango chunks or fresh mango slices or anything else you like!

frequently asked questions

1. can i make this mango tiramisu eggless?

   – if you’d rather make this mango tiramisu with no eggs, you can skip the egg yolks and just whip the sugar and mascarpone together instead. fold in the whipped heavy cream and the mango puree and this will be your cream filling for the layers.

2. can i make this mango tiramisu with cream cheese instead of mascarpone?

   – you can make this mango tiramisu with cream cheese, but keep in mind that the texture and flavour will be different. the flavour might be slightly tangier and less rich – you might want to add a bit more sugar to balance the tanginess of the cream cheese.

3. i can’t find pasteurised eggs – how can i cook the egg yolks before using them in this mango tiramisu recipe?

   – if you can’t find pasteurised eggs, you can cook the eggs using a double boiler method:

   • whisk the eggs and sugar in a heatproof bowl until the mixture becomes thick

   • place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water

   • whisk constantly until the mixture doubles in volume, becomes thick and foamy, and reaches 71°C (160°F) on a thermometer

   • remove from the heat, and continue whisking as the mixture cools

   • add room temperature mascarpone and whisk that in, then proceed with the rest of the recipe.

4. can i make this recipe as individual cups instead of a single dish?

   – you can easily make individual mango tiramisu cups using this recipe. just break apart the ladyfingers before soaking them in the milk mixture, add them to your cups, then pipe the mascarpone filling on top and repeat the layers.

5. can i freeze this mango tiramisu?

   – while it’s possible to freeze this mango tiramisu, keep in that mind that freezing it will affect its texture. if you do freeze it, let it thaw in the fridge overnight before serving.

6. what can i substitute for ladyfingers?

   – i make this mango tiramisu recipe with ladyfingers but if you’d rather use something else, some great options that would work well in this mango dessert are pound cake pieces, graham crackers or biscuits.

7. why is my mango tiramisu runny?

   – this could be due to a number of reasons, such as leaving your ladyfingers in the milk mixture for too long or not whipping the cream to stiff peaks. remember – a quick two or three dips in the milk mixture will be enough, as the ladyfingers will soften under the cream as well. make sure the heavy cream is whipped to stiff peaks and then folded through the mascarpone cream. finally, let your mango tiramisu chill in the fridge for at least 4-6 hours so that it’s able to set properly.

8. can i make this with other fruits instead of mango?

   – yes, you can use any fruit that you like, such as strawberries, peaches or even lemons.

9. can i make this mango tiramisu ahead of time?

   – absolutely! it is actually recommended to let this mango tiramisu chill in the fridge overnight, so you can definitely make this a day in advance so that it’s ready to serve the next day.

10. what else can i dip the ladyfingers in instead of the condensed milk and milk mixture?

    – there are a number of different things you could use instead of condensed milk and milk to dip the ladyfingers in, such as:

    • mango juice

    • a mix of mango pulp and milk

    • coconut milk

    • a simple syrup made with water and sugar

recipe