Mango Tiramisu is a tropical twist on the classic Italian dessert—no coffee, no cocoa, just layers of luscious mascarpone cream, juicy mango, and spongey ladyfingers soaked in mango juice. This no-bake treat is ideal for warm weather, summer parties, or when you’re craving something fruity and refreshing. With its vibrant color and creamy texture, this dessert will wow guests every single time.
Why Everyone Will Love This Recipe
- No oven required—perfect for hot days or quick prep.
- Bright, fresh mango flavor that's both indulgent and refreshing.
- Kid-friendly and coffee-free—everyone can enjoy it!
- Elegant presentation makes it great for entertaining.
- A modern take on tiramisu that’s just as creamy and irresistible.
What Is Mango Tiramisu?
Mango tiramisu is a fruit-forward variation of the beloved Italian tiramisu. Traditionally made with espresso and cocoa, this version swaps in mango juice and fresh mango for a sun-kissed, exotic vibe. It still features the signature mascarpone and whipped cream filling but lightens it up with fruity acidity and a pop of color. It’s a no-bake, chilled dessert layered with ladyfinger biscuits, mango syrup, and a velvety mousse-like cream.
Pro Tips for the Best Mango Tiramisu
- Use ripe, juicy mangoes for the best flavor and texture.
- Don’t over-soak the ladyfingers—a quick dip in mango juice is enough.
- Chill for at least 3 hours (or overnight) so the layers can set beautifully.
- Add extra lemon juice if your mangoes are overly sweet for balance.
- Top with fresh mint or more shaved white chocolate for a stunning finish.
Frequently Asked Questions
Can I Use Canned Mango?
Yes, but fresh mango gives a better texture and flavor. If using canned mango, drain it well and adjust the lemon juice to offset the sweetness.
Is Mango Tiramisu Alcohol-Free?
Yes, this version is completely alcohol-free. You can add a splash of mango liqueur to the juice if desired for a boozy twist.
Can I Make Mango Tiramisu in Advance?
Absolutely! It actually tastes better after resting. Prepare it up to 24 hours in advance and store covered in the fridge.
What Type of Mascarpone Should I Use?
Choose full-fat mascarpone for a rich and creamy consistency. Avoid low-fat versions—they may split during mixing.
Can I Substitute the White Chocolate Topping?
Sure! Try toasted coconut flakes, crushed pistachios, or extra diced mango for a fun variation.
How Do I Know the Syrup Is at 121°C (250°F)?
Use a candy thermometer. This temperature is key for pasteurizing the egg yolks and achieving a light sabayon texture.
How to Store Mango Tiramisu
Cover the tiramisu tightly with plastic wrap or a lid and refrigerate for up to 3 days. For the best texture, enjoy it within the first 48 hours. Serve chilled, and avoid leaving it out for long periods to preserve freshness.
How to Freeze Mango Tiramisu
Freezing mango tiramisu is possible, though it may slightly affect the texture. Freeze it in an airtight container (or tightly wrapped) for up to 1 month. Thaw overnight in the fridge before serving. Note: fresh mango chunks may soften when defrosted, but the flavor remains delicious.
Ingredients
How to Make Mango Tiramisu
Make the egg base: In a large bowl, beat the egg yolks with 55g of sugar until pale and fluffy.
Make the egg base: In a large bowl, beat the egg yolks with 55g of sugar until pale and fluffy.
In a small saucepan, heat the remaining sugar with water until it reaches 250°F (121°C). Slowly pour the hot syrup into the whipped yolks, whisking constantly. Continue beating until the mixture is just lukewarm.
In a small saucepan, heat the remaining sugar with water until it reaches 250°F (121°C). Slowly pour the hot syrup into the whipped yolks, whisking constantly. Continue beating until the mixture is just lukewarm.
Whip the cream in a separate bowl until soft peaks form.
Whip the cream in a separate bowl until soft peaks form.
Prepare the cream: In a large bowl, gently mix the mascarpone with the yolk mixture and whipped cream. Fold until smooth and creamy. Refrigerate for 10 minutes.
Prepare the cream: In a large bowl, gently mix the mascarpone with the yolk mixture and whipped cream. Fold until smooth and creamy. Refrigerate for 10 minutes.
Prepare the mango: Peel and dice the mango. Toss with fresh lemon juice and set aside.
Prepare the mango: Peel and dice the mango. Toss with fresh lemon juice and set aside.
Assemble the tiramisu:
Assemble the tiramisu:
Spread a thin layer of cream on the bottom of a baking dish.
Spread a thin layer of cream on the bottom of a baking dish.
Dip each ladyfinger quickly in mango juice and layer them over the cream.
Add a layer of mascarpone cream, then a layer of diced mango.
Repeat the layers until all ingredients are used, finishing with cream and a topping of mango and white chocolate shavings.
Dip each ladyfinger quickly in mango juice and layer them over the cream.
Chill for at least 3 hours, or overnight, before serving.
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