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.

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Mango Tiramisu makes every occasion feel specialโbut you donโt 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 canโt help but fall in love. Itโs 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 canโt 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 havenโt already run to the kitchen to get started, know this: it tastes even better than it looks!
What is Mango Tiramisu
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. Itโs rich and delicious. Whatโs 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. Itโs 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 BelGioiosoโs, 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 juice 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
- Itโs 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 portionsโ-a versatile entertaining must! Mini servings look great on the breakfast board.
- Itโs the perfect sweet treat for brunch, lunch, casual dinners, dinner parties, holidays, potlucks, and housewarmings.
More Mango Recipes
Recipe
Mango Tiramisu
Ingredients
- 1 cup heavy whipping cream cold
- โ cup powdered sugar
- 8- ounce container of mascarpone cheese room temperature
- 1 ยฝ cups Alphonso or Kesar mango canned pulp divided
- 1 cup cold milk
- ยฝ 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 teh cake with other seasonal fruits.
Video
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.
Sukh says
The doesnโt 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