This mango tiramisu is my fruity twist on the classic Italian dessert. Instead of coffee and cocoa, I use mango pulp to bring a tropical, sunny flavor that pairs beautifully with creamy mascarpone and soft ladyfingers. With no baking involved and just a few simple steps, I can whip up this elegant dessert in no time. It’s light, luscious, and perfect for warm weather or special occasions.
Why You’ll Love This Recipe
I love how this mango tiramisu is completely eggless, chilled, and bursting with tropical flavor. The layers of mango-soaked ladyfingers and creamy mascarpone mixture make every bite light and satisfying. It’s also a no-bake dessert, which saves time and effort. I can even make it ahead, letting it chill overnight to deepen the flavors. The mango pulp on top, decorated with mango roses and mint, turns it into a centerpiece.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¾ cup mango pulp (plus extra for dipping and topping, about ⅔ cup more)
16 oz (450 g) mascarpone cheese
¾ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups heavy cream or double cream
260 g ladyfingers (enough to fill your dish)
½ ripe mango, sliced thinly (for garnish)
¼ cup fresh mint leaves (for garnish)
Directions
I start by adding 16 oz mascarpone cheese, ¾ cup sugar, and 1 teaspoon vanilla extract into a bowl. I whisk it for about 1 minute until smooth.
In another bowl, I whip 1½ cups of heavy cream until stiff peaks form.
I fold one-third of the whipped cream into the mascarpone to lighten the mixture, then gently fold in the rest until it’s fluffy—being careful not to overmix.
I pour in ¾ cup of mango pulp and fold it into the cream mixture. Then I set it aside.
I pour about ⅔ cup of additional mango pulp into a shallow dish. If it’s too thick, I add 1–2 tablespoons of water to loosen it.
I dip each of the ladyfingers into the mango pulp for about 10 seconds, then layer them at the bottom of my serving dish.
I spread half of the mango mascarpone mixture over the ladyfingers and smooth it out.
I add another layer of dipped ladyfingers, followed by the rest of the mascarpone mixture. I smooth the top.
I cover the dish with plastic wrap and refrigerate it for at least 6 hours, but I prefer overnight for the best results.
Just before serving, I pour the remaining mango pulp on top and smooth it out.
I slice ½ mango into thin strips and roll them into roses. I place them on top and scatter ¼ cup of mint leaves for a fresh, beautiful garnish.
Servings and Timing
Servings: 8 people Prep time: 15 minutes Chill time: 6 hours (overnight preferred) Total time: 6 hours 15 minutes
Variations
Vegan version: I use coconut cream and dairy-free mascarpone alternatives for a plant-based version.
No ladyfingers? I swap them out with pieces of vanilla sponge cake when needed.
Fruit swap: Sometimes I use strawberries or passionfruit for a different fruity spin.
Mini servings: I like making this in individual cups for dinner parties.
Simple garnish: Instead of mango roses, I sometimes top it with mango cubes or a swirl of mango pulp.
Storage/Reheating
I always store leftover mango tiramisu covered in the fridge, and it stays fresh for up to 3 days. Since it’s a cold dessert, there’s no need for reheating. I avoid freezing it because the creamy layers don’t thaw well.
FAQs
How ripe should the mangoes be?
I always use ripe, sweet mangoes like Alphonso or Ataulfo. They give the pulp a smooth texture and rich flavor.
Can I make mango tiramisu the day before?
Absolutely. In fact, I prefer making it a day ahead so it sets nicely and the flavors fully develop.
What if I don’t have mascarpone?
When I’m out of mascarpone, I mix cream cheese with a bit of cream. It’s not identical, but it works in a pinch.
Can I skip the mango roses?
Yes, I sometimes skip them when I’m in a rush and just garnish with mint leaves and mango slices.
Is it okay to use canned mango pulp?
Definitely. I often use canned mango pulp when fresh mangoes aren’t in season—it’s quick, convenient, and still delicious.
Conclusion
This mango tiramisu is one of my favorite summer desserts. It’s creamy, fruity, and layered with flavor in every bite. I love that it’s no-bake, eggless, and easy to make ahead for guests or family gatherings. Whether I serve it in a big dish or in individual cups, it always adds a tropical flair to the dessert table.
A tropical twist on the classic tiramisu, this no-bake, eggless Mango Tiramisu features layers of mango-soaked ladyfingers and creamy mascarpone filling, topped with vibrant mango pulp and fresh mint.
Total Time:6 hours 15 minutes
Yield:8 servings
Ingredients
¾ cup mango pulp (plus extra for dipping and topping, about ⅔ cup more)
16 oz (450 g) mascarpone cheese
¾ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups heavy cream or double cream
260 g ladyfingers
½ ripe mango, sliced thinly (for garnish)
¼ cup fresh mint leaves (for garnish)
1–2 tablespoons water (if needed to loosen pulp)
Instructions
In a bowl, whisk mascarpone cheese, sugar, and vanilla extract until smooth.
In another bowl, whip heavy cream until stiff peaks form.
Fold one-third of the whipped cream into the mascarpone to lighten it, then fold in the rest gently until fluffy.
Fold ¾ cup of mango pulp into the mascarpone cream mixture and set aside.
Pour ⅔ cup of additional mango pulp into a shallow dish and loosen with water if needed.
Dip each ladyfinger into the mango pulp for about 10 seconds and layer them at the bottom of a serving dish.
Spread half of the mango mascarpone mixture over the ladyfingers and smooth it out.
Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Before serving, spread the remaining mango pulp on top.
Garnish with mango roses made from thin mango slices and scatter fresh mint leaves on top.
Notes
Use canned mango pulp when fresh mangoes aren’t in season.
Make ahead and chill overnight for best flavor.
Substitute ladyfingers with sponge cake if needed.
Serve in individual cups for a party-friendly version.
Skip decorative roses for a quicker version—use mango cubes instead.
