Mango Tiramisu is a deliciously fresh take on the classic Italian dessert. Mango mascarpone cream feels light yet luxurious and layers perfectly with ladyfingers dipped in cardamom-spiced milk. This is the kind of dessert you pull out when you want to serve a showstopper without breaking a sweat in the kitchen.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Jump to:
Mango Tiramisu makes every occasion feel special-but you don't need a special occasion to make it! This is a no-cook, no-bake, and stress-free recipe. It can also be made ahead of time which is a life-saver for entertaining. It comes together in a flash with the AMAZING mango cream, store-bought lady fingers, and a fresh fruit garnish.
When you see the color of the mango mascarpone cream you can't help but fall in love. It's a gorgeous shade of pastel sherbet orange which makes a stunning cross-section as you cut through the layers. Mango Tiramisu is just as fitting for casual daytime events as elegant evening gatherings. You can't go wrong!
Super excited to add this recipe to my other mango recipes collection such as the Mango Cheesecake, Mango Shrikhand, and Mango Mastani. If you haven't already run to the kitchen to get started, know this: it tastes even better than it looks!
In a traditional tiramisu, ladyfingers are dipped in espresso and liqueur and then layered with egg-enriched mascarpone cream. The dusting of cocoa powder on top is the signature finish. It's rich and delicious. What's unique about my Mango Tiramisu is how light and fresh it tastes.
Ladyfingers are dipped in milk flavored with warm, citrusy cardamom. As the tiramisu chills in the fridge, the ladyfingers soften just enough under the cream to make a spongy cake-like layer. To make the drool-worthy mango cream, softened mascarpone cheese and canned mango pulp are folded into a sweetened whipped cream base. No tempering of eggs required!
You can also assemble the layers in individual cups to make single-serve portions. Mini servings look great on the breakfast board. It's simply incredible, and mango is definitely the star.
Ingredients
- Heavy Whipping Cream - for a rich and creamy base to the mango cream filling
- Mascarpone Cheese - rich, buttery, and smooth, good quality mascarpone is a must in this recipe. I recommend BelGioioso's, Vermont Creamery, or Whole Foods brand mascarpone.
- Mango Pulp - canned Alphonso mango pulp is readily available in Indian grocery stores. It adds authentic flavor, color, and aroma to this Mango Misu.
- Powdered Sugar - I grind sugar in my blender to make homemade powdered sugar that has no cornstarch. So a little goes a long way.
- Lady Fingers - these small Italian cookies are a must in this recipe as they soak up the cream to form a spongy layer of cake. Savoiardi brand ladyfingers are often available in US grocery stores or you can also use Whole Foods 365 brand ladyfingers.
- Milk and Cardamom - a light and aromatic mixture of milk and ground cardamom is perfect for dipping the ladyfingers. You can also use pineapple or orange juice instead for a more fruity, tropical flavor.
How to Make Mango Tiramisu
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and continue to beat until stiff peaks.
- Add mascarpone cheese and mango pulp and mix just until combined. Set aside.
- Add milk and cardamom to a shallow bowl.
- Dip the ladyfingers in the milk (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- Smooth half of the mango mascarpone mixture over the top.
- Spread a thin layer of the remaining mango pulp.
- Add another layer of ladyfingers dipped in cardamom milk.
- Smooth the remaining mascarpone cream over the top. Refrigerate for at least 8 hours or overnight.
- Before serving, layer thinly sliced mangoes, berries, or your favorite seasonal fruit and mint leaves on top of the cake. Cut and serve.
Storing
Refrigerate any leftover Mango Tiramisu in an airtight container for up to 5 days. You can also make it up to 2 days ahead and refrigerate. Add the fruit toppings just before serving.
Why Mango Tiramisu will become one of your most loved and most-served desserts
- It can be made ahead
- It's a no-cook and no-bake recipe
- Using canned Alphonso mango means you get perfectly sweet and ripe mango every time and you can make this dessert any time of year!
- Make a large tray or individual, single-serve portions--a versatile entertaining must! Mini servings look great on the breakfast board.
- It's the perfect sweet treat for brunch, lunch, casual dinners, dinner parties, holidays, potlucks, and housewarmings.
More Mango Recipes
Recipe
Mango Tiramisu
Recipe Video
Ingredients
- 1 cup heavy whipping cream cold
- ⅓ cup powdered sugar
- 8- ounce container of mascarpone cheese room temperature
- 1 ½ cups Alphonso or Kesar mango canned pulp divided, 1 cup goes in Mango mascarpone cream and ½ cup is for layering
- 1 cup cold milk
- ½ teaspoon ground cardamom
- 1 package of Lady Fingers Savoiardi brand found in grocery store cookie aisle, also Whole Foods brand Organic Lady Fingers are good
- Optional Toppings
- 1 ripe mango thinly sliced (Kent, champagne or Atulfo variety is best)
- 4 to 6 strawberries cut in half
- Mint leaves
- Blueberries
Instructions
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and continue to beat until stiff peaks.
- Add mascarpone cheese and one cup of mango pulp. Mix just until combined. Set aside.
- Add milk and cardamom to a shallow bowl. Dip the ladyfingers in the milk (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- Smooth half of the mango mascarpone mixture over the top.
- Spread a thin layer of the remaining mango pulp
- Add another layer of ladyfingers dipped in cardamom milk.
- Smooth the remaining mascarpone cream over the top. Refrigerate for at least 8 hours or overnight.
- Before serving, layer thinly sliced mangoes, berries and mint leaves on top of the cake. You can also garnish the cake with other seasonal fruits.
Notes
- Keep heavy whipping cream refrigerated until its ready to be used
- Mascarpone cheese should be at room temperature so it folds in easily
Heather says
I can't wait to try this! I just need to get some mangoes.
Steph says
Should I double the recipe if I want to use a 9x13 baking dish?
Archana Mundhe says
yes! That would be perfect! Cant wait for your feedback.
Sukh says
The doesn’t say how the mango pulp is divided.
Archana says
Good catch. I have updated the recipe instructions. 1 cup goes in Mango mascarpone cream and 1/2 cup is for layering
Darpan Gokharu says
Thank you, I see the division in your reply but do not see that updated in the recipe. Am I looking in the wrong place? Will be trying this recipe tonight - I can't wait!! I am especially grateful for the very specific details on what mango pulp to use and lady fingers.
Archana Mundhe says
I had updated thw instructions, but this time I also added note to the ingredients to make it clear! Hope this helps.
Darpan Gokharu says
Thank you - will surely let you know how it goes!!
Darpan Gokharu says
The recipe is perfect! The level of sweetness is especially balanced making it more of a joy to enjoy along with the lightness of the texture. This is a 10/10 recipe!!
I personally need to learn how to make the cream stiffer - perhaps I should use the store bought powdered sugar that has a little corn starch in it?
Archana Mundhe says
Thank you so much for this wonderful review! So happy the sweetness and texture landed just right for you.
Great question about the cream! A few tips that should help you get a stiffer, more stable whipped cream next time. First make sure your heavy cream is very cold before whipping, even chilling your bowl and whisk attachments in the freezer for 10 minutes beforehand makes a noticeable difference. And yes you can also use storebought powdered sugar.
Shibani says
Can I use pulp from fresh kesar mango? (I’m not a fan of canned fruit)
Archana Mundhe says
Yes! Fresh mango pulp will be amazing.
Rashmi Joshi says
Mango Tiramisu turned out great! Best dessert I’ve made and was super hit with the kids. Thank you
Archana Mundhe says
That makes me so happy to hear! I’m so glad the Mango Tiramisu was a hit; especially with the kids! Thanks for trying it and sharing your feedback!
Sony says
Followed your recipe and made the Mango Tiramisu for my hubby’s bday. It’s such a hit it’s actually so creamy & dreamy !!! Thank you for sharing such wonderful recipes
Archana Mundhe says
That makes me so happy to hear! So glad the Mango Tiramisu was a hit for your hubby’s birthday. Thank you for trying it and for your sweet message!
Nelisha says
Very easy to follow, and delicious
Archana Mundhe says
Thank you!
Hina says
How many lady fingers are needed for this recipe?
Archana Mundhe says
Around 22 for the size of pan I am recommending.
s says
yummy
Kate says
This was as delicious, and easy to whip up quickly mostly from things already in the cupboard. Hard recommend, will make again, although I admit I did not top with fruit, I topped with a crumbled up Cadbury's flake, IYKYK
Archana Mundhe says
Thank you for the lovely feedback! I love the idea of cadbury flakes.