Mango Tiramisu Recipe
Mango Tiramisu is a delightful twist on the classic Italian dessert. This light and fruity dessert combines the creaminess of mascarpone with the refreshing taste of ripe mangoes. Perfect for summer gatherings or as a sweet ending to any meal, this dessert is sure to impress your family and friends.
Why Make This Recipe
There are many reasons to try this Mango Tiramisu recipe. First, it’s a no-bake dessert, making it easy to whip up even on hot days when you don’t want to turn on the oven. Second, the combination of sweet mango and creamy filling creates a perfect balance of flavors. Lastly, it’s a unique take on the traditional tiramisu that will wow your guests and make them ask for seconds!
How to Make Mango Tiramisu
Ingredients:
- 3 medium-sized mangoes – thinly sliced
- 250g mascarpone cheese
- 300ml thickened cream
- 4 tablespoons caster sugar
- 250g Savoiardi biscuits
- 1 teaspoon vanilla essence
- 1 cup mango nectar (or orange juice)
Directions:
- Prepare the Pan: Line the base of a 20 or 22 cm springform cake pan with parchment paper.
- Prepare the Cream Mixture: In a large bowl, whisk the thickened cream until it begins to thicken. Add the caster sugar and vanilla essence, and whisk to combine. Fold in the mascarpone cheese until the mixture is smooth and well combined.
- Assemble the Tiramisu: Quickly dip the Savoiardi biscuits in the mango nectar. Arrange a layer of the dipped biscuits at the base of the prepared cake pan. Spread half of the cream-cheese mixture over the biscuits. Place a layer of mango slices on top of the cream mixture. Repeat the layers with the remaining biscuits dipped in mango nectar, the rest of the cream-cheese mixture, and more mango slices.
- Add Shine: Brush the top layer of mango slices with a thin layer of gelatin or agar-agar (prepared according to package instructions) to give them a glossy finish and prevent oxidation.
- Refrigerate: Cover and refrigerate the tiramisu overnight to allow the flavors to meld and the dessert to set.
- Serve: Carefully remove the sides of the springform pan. Serve the mango tiramisu chilled and enjoy!
How to Serve Mango Tiramisu
Serve the Mango Tiramisu chilled straight from the fridge. You can garnish with a few extra mango slices or a sprinkle of mint leaves for an added touch. It pairs wonderfully with a cup of coffee or tea.
How to Store Mango Tiramisu
Store any leftovers in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain its freshness. It’s best enjoyed within 2-3 days.
Tips to Make Mango Tiramisu
- Use ripe mangoes for the best flavor. The sweeter, the better!
- Be gentle when folding in the mascarpone cheese to keep the mixture light and airy.
- Make sure to dip the Savoiardi biscuits quickly; if you soak them too long, they can become too soggy.
Variation
You can swap the mango nectar for orange juice or pineapple juice for a different flavor. You can also add a layer of coconut cream for a tropical twist!
FAQs
1. Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes, but make sure they are fully thawed and drained before using them.
2. Is it possible to make this dessert ahead of time?
Absolutely! Mango Tiramisu tastes even better when made a day in advance, allowing the flavors to blend beautifully.
3. Can I substitute the mascarpone cheese?
You can use cream cheese or a vegan cream cheese alternative if you prefer. However, the taste and texture may vary slightly.
Enjoy making and sharing this delicious Mango Tiramisu!
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Mango Tiramisu
- Total Time: 1440 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on the classic Italian dessert, combining creamy mascarpone with refreshing mangoes.
Ingredients
- 3 medium-sized mangoes – thinly sliced
- 250g mascarpone cheese
- 300ml thickened cream
- 4 tablespoons caster sugar
- 250g Savoiardi biscuits
- 1 teaspoon vanilla essence
- 1 cup mango nectar (or orange juice)
Instructions
- Prepare the Pan: Line the base of a 20 or 22 cm springform cake pan with parchment paper.
- Prepare the Cream Mixture: In a large bowl, whisk the thickened cream until it begins to thicken. Add the caster sugar and vanilla essence, and whisk to combine. Fold in the mascarpone cheese until the mixture is smooth and well combined.
- Assemble the Tiramisu: Quickly dip the Savoiardi biscuits in the mango nectar. Arrange a layer of the dipped biscuits at the base of the prepared cake pan. Spread half of the cream-cheese mixture over the biscuits. Place a layer of mango slices on top of the cream mixture. Repeat the layers with the remaining biscuits dipped in mango nectar, the rest of the cream-cheese mixture, and more mango slices.
- Add Shine: Brush the top layer of mango slices with a thin layer of gelatin or agar-agar (prepared according to package instructions) to give them a glossy finish and prevent oxidation.
- Refrigerate: Cover and refrigerate the tiramisu overnight to allow the flavors to meld and the dessert to set.
- Serve: Carefully remove the sides of the springform pan. Serve the mango tiramisu chilled and enjoy!
Notes
Use ripe mangoes for the best flavor and be gentle when folding in the mascarpone.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: mango dessert, tiramisu, no-bake dessert, Italian dessert, summer dessert