As the vibrant hues of summer blanket the landscape, enticing flavors emerge to tantalize our taste buds. One such delightful creation is Mango Tiramisu.
Mango Tiramisu is a pleasing dessert that combines the flavors of tropical mangoes with the classic Italian tiramisu. It features layers of ladyfinger biscuits soaked in mango juice, interspersed with a fluffy mixture of mascarpone cheese, heavy cream, mango pulp, and powdered sugar.
Oh, It’s Absolutely Divine!
Refreshing Summer Treat You Will Love
With each heavenly bite, Mango Tiramisu transports you to sun-kissed beaches, warm breezes, and the pure bliss of the summer season.
It is an easy, refreshing, perfectly light dessert for the summer. It is my husband’s favorite tiramisu flavor.
This refreshing treat is not only easy to make but also offers a heavenly combination of creamy textures and the bright, sweet tang of mangoes, making it a perfect indulgence for the summer season.
Mango adds a tangy brightness to the traditional richness of tiramisu, making it lighter and more enjoyable during the warm summer months.
As you take a bite, the juicy, succulent mango flavors harmonize with the smooth, creamy layers of mascarpone cheese. You will notice how vibrant tropical flavors of mango infuse the dessert with a burst of freshness.
No Bake Mango Cake is also another refreshing tropical dessert that I’m sure you will love.
Strawberry Tiramisu, Tiramisu Cheesecake, Classic Creamy Tiramisu, and Pumpkin Spice Tiramisu, are also delicious and refreshing tiramisu recipes. Don’t miss to try them the next time.
Look at the Golden Hues
Ingredients
To make the best homemade mango tiramisu, you need the following ingredients:
Heavy whipping cream: It creates a fluffy and light cream mixture that contributes to the overall creamy experience of the dessert.
Kesar mango pulp: It is a vibrant mango puree. It has a distinct golden color and a sweet, aromatic flavor. The pulp is smooth and velvety, and adds rich and tropical taste to the mango tiramisu.
Powdered sugar: It is used to sweeten the cream mixture, adding a touch of sweetness to balance the flavors.
Mascarpone cheese: It is a creamy, mild Italian cheese with a smooth, velvety texture. In this recipe it adds richness and creaminess to the layers, providing an indulgent element to the dessert.
Mango juice: It is used to soak the ladyfinger biscuits, infusing them with tropical essence and enhancing the overall mango flavor of the dessert.
Canned mango chunks: Add the chunks between the layers to contribute juicy bursts of mango flavor and texture to the dessert. If you prefer fresh mango, use it as a substitute.
Lady finger biscuits: These are light and delicate biscuits that are shaped like elongated fingers and have a slightly sweet taste. In mango tiramisu, ladyfinger biscuits are dipped in mango juice to soften them and provide a sponge-like base for the layers, adding structure and texture to the dessert.
Check the recipe card for quantities.
Steps to Prep
Start by adding the cold heavy cream, powdered sugar, mango pulp, and mascarpone to a stand mixer bowl.
Then, using the whisk attachment, beat on medium-high speed until the mixture becomes fluffy. Set aside.
After that, add the mango juice to a bowl and dip each lady-finger biscuit in the juice on all sides.
Next, layer the biscuits side by side in the bottom of a 9×13 pan.
Once the bottom is covered, I like brushing a little extra mango juice on top of the biscuits.
Now, add half of the cream mixture on top and spread it evenly. Repeat the ladyfingers layer and brush with juice.
After that, add the freshly chopped mangoes or drained mango chunks all over.
Later on, top with the remaining mango cream and spread evenly.
Finally, refrigerate for 6 hours or preferably overnight.
You Will Ask For More
Tips and Tricks
Dip the ladyfinger biscuits quickly: Make sure to dip the biscuits in mango juice swiftly to prevent them from becoming overly saturated. A quick dip on all sides is sufficient to soften the biscuits without making them too soggy, ensuring a balanced texture in the final dessert.
Layer and refrigerate overnight: For the best results, I recommend you make the tiramisu and refrigerate it overnight. That way allows the flavors to meld together and the biscuits to fully absorb the mango juice, resulting in a well-set and flavorful dessert.
Garnish and serve chilled: Just before serving, garnish the mango tiramisu with additional mango chunks, or a sprinkle of cocoa powder for an appealing presentation. Remember to serve it chilled. The cold temperature enhances the refreshing and creamy experience of the dessert.
Storage Tips
Fridge: Store the mango tiramisu leftovers in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
Freezer: Freeze the mango tiramisu wrapped with plastic wrap for up to 1 month. When you are ready to serve, thaw it in the fridge overnight.
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Frequently Asked Questions (FAQs)
Yes, for sure. You can make this mango tiramisu in cups to serve them at friendly gatherings. You can also make it in a trifle dish to serve at engagement parties and birthday parties.
Yes, you can use frozen mangoes to make this tiramisu especially when fresh mangoes are not readily available or out of season. Thaw the frozen mangoes according to the package instructions and ensure that they are fully thawed before using them.
Yes, you can use another type of biscuit such as Biscotti or graham crackers. It is best to choose a cookie that can hold its shape when soaked in mango juice. However, keep in mind that the texture and taste of the dessert may vary with the substitution.
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The Best Brown Butter Chocolate Chip Cookies
Orange Cardamom Olive Oil Cake
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Mango Tiramisu
Ingredients
- 1¾ cups heavy whipping cream
- 1½ cups kesar mango pulp
- 1 cup powdered sugar
- 16 ounces mascarpone cheese 450g
- 2 cups mango juice
- 1 can canned mango chunks drained (or fresh mango you prefer)
- 15 ounces Lady finger biscuits about 55 biscuits
Instructions
- Add the cold heavy cream, powdered sugar, mango pulp, and mascarpone to a stand mixer bowl.
- Using the whisk attachment, beat on medium-high speed until the mixture becomes fluffy. Set aside.
- Add the mango juice to a bowl and dip each lady-finger biscuit in the juice on all sides.
- Layer the biscuits side by side in the bottom of a 9×13 pan.
- Once the bottom is covered, I like brushing a little extra mango juice on top of the biscuits.
- Add half of the cream mixture on top and spread it evenly. Repeat the ladyfingers layer and brush with juice.
- Add the freshly chopped mangoes or drained mango chunks all over.
- Top with the remaining mango cream and spread evenly.
- Refrigerate for 6 hours or preferably overnight.
Notes
- Dip the ladyfinger biscuits quickly: Pay attention to dip the biscuits in mango juice swiftly to prevent them from becoming overly saturated. A quick dip on all sides is sufficient to soften the biscuits without making them too soggy, ensuring a balanced texture in the final dessert.
- Layer and refrigerate overnight: For the best results, I recommend you make the tiramisu and refrigerate it overnight. That way allows the flavors to meld together and the biscuits to fully absorb the mango juice, resulting in a well-set and flavorful dessert.
- Garnish and serve chilled: Just before serving, garnish the mango tiramisu with additional mango chunks, or a sprinkle of cocoa powder for an appealing presentation. Remember to serve it chilled. The cold temperature enhances the refreshing and creamy experience of the dessert.
One Response
My favorite mango dessert recipe on the internet!!