This mango tiramisu is made with mango juice and rum-soaked ladyfingers, mascarpone cream, and fresh mangoes. It's a fruity twist on classic tiramisu! It's the perfect no-bake dessert you need to make during mango season.
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Why you'll love this recipe
- This mango tiramisu is so delicious with its rich, soft, and creamy textures!
- The mangoes give this dessert a fruity and tropical flavour.
- Tiramisu is the perfect no-bake dessert!
- It's easy to make and great to make in advance!
- This recipe is easy to customize. Switch out the fruit or soak ingredients for a totally new flavour.
Tools
- Acrylic cake boxes - I made this mango tiramisu in individual clear containers. You can make it in just about any kind of container, bowl, or pan as long as it has walls that are high enough to fit all the layers.
- 9x9" square pan - You can also make this tiramisu in a large pan. Scoop it out directly from the pan to serve or slice it into squares like I did with my limoncello tiramisu.
- Piping bag (optional) - If you want to pipe a design on top of your tiramisu, you'll need a piping bag.
- Open star piping tip (optional) - You can use any piping you like but I've used an open star tip for mine.
Ingredients
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient.
- Egg yolks - Egg yolks make mascarpone cream extra rich and creamy. Use the egg whites for lunch or in a recipe that uses only egg whites like pavlova or macarons.
- Granulated sugar
- Mascarpone cheese - Mascarpone cheese is a rich Italian cheese used in tiramisu. Take it out of the fridge ahead of time and let it soften to room temperature before using it.
- Whipping cream - You can use whipping cream for a lighter mascarpone cream or heavy cream for a thicker and richer cream. I used whipping cream in mine with great results.
- Vanilla extract
- Ladyfingers - Use store-bought crunchy ladyfingers to make this an easy recipe. They'll soften in the tiramisu and turn into soft sponge cake.
- Mango juice - Use any store-bought mango juice you like! This will make the ladyfingers juicy and soft.
- Dark rum - Optional but rum gives this tiramisu a little kick. To make it non-alcoholic, simply omit the rum. It tastes just as good without it!
- Mangoes - Use fresh and ripe mangoes. They have the most mango flavour! Dice them up into smaller pieces and add as much as you like to your tiramisu.
How to make mango tiramisu
Whisk: In a large mixing bowl, whisk together egg yolks and sugar.
Create a double boiler: Fill a small pot with about 1" of water. Bring it to a boil. Turn off the heat and place the mixing bowl with the egg yolk mixture on top of the pot, ensuring the bottom of the bowl doesn't touch the water.
Heat egg mixture: Whisk the egg yolk mixture until most of the sugar has dissolved and the mixture becomes warm, fluffy, and pale in colour, about 5-7 minutes. Remove the bowl from the pot.
Add mascarpone: Immediately add the mascarpone cheese to the warm egg mixture. Whisk until the mascarpone cheese has completely melted into the mixture without any lumps. Set aside.
Whip cream: In another large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat the cream until it becomes firm peaks.
Combine whipped cream and mascarpone mixture: Add the whipped cream to the mascarpone mixture. Fold together with a spatula until no streaks remain. Set aside.
Prepare soak: In a wide but shallow bowl, stir together mango juice and rum.
Soak ladyfingers: Dip each ladyfinger briefly (1 second per side) into the juice mixture to coat both sides. Arrange the soaked ladyfingers on the bottom of your container.
Add layers: Add half of the mascarpone cream on top of the ladyfinger layer. Use a spatula to smooth it into an even layer. Add a layer of diced mangoes and press them into the cream.
Repeat: Repeat soaking ladyfingers and arranging another layer on top of the mango layer. Top with the remaining mascarpone cream and smooth with a spatula. To make a flat top, scrape the excess cream off with a bench scraper. Repeat with your other containers if you're making multiple small servings.
Pipe cream (optional): Transfer the remaining mascarpone cream to a piping bag fitted with an open star piping tip. Pipe the cream on top of each tiramisu. Garnish with extra mango chunks.
Chill: Chill the mango tiramisu in the fridge for at least 6 hours or preferably overnight before serving.
Storage
This mango tiramisu can be stored in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
Tiramisu also freezes well! It can be stored in an airtight container or wrapped well in plastic wrap and/or aluminum foil in the freezer for up to 1 month. Thaw in the fridge overnight before serving.
Tips for success
- Use room-temperature mascarpone cheese. Softened mascarpone cheese will melt seamlessly into the warm egg mixture without any lumps.
- Don't let the ladyfingers soak for too long. You only need to dip the ladyfingers briefly, about 1 second on each side. Don't let them sit in the liquid for too long otherwise they'll become too wet and mushy.
- Chill the tiramisu overnight. Tiramisu needs time to allow ladyfingers to soften and mascarpone cream to set. Making this dessert the night before and chilling it overnight is the best way to do this!
Frequently asked questions
Yes! You can make tiramisu in just about any container with walls that are at least 2" high. Make them in individual, single-serving containers or one big dish.
Divide all the ingredients by 2 for a smaller container or multiply them by 2 for a bigger pan.
More tiramisu recipes to try
Recipe
Mango Tiramisu
Equipment
- 5 acrylic cake boxes, or
- 1 piping bag, optional
- 1 open star piping tip, optional
Ingredients
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese, softened to room temperature
- 350 g whipping cream
- 1 teaspoon vanilla extract
- 30 ladyfingers
- 150 g mango juice
- 2 oz dark rum
- 3 small mangoes, diced
Instructions
- Whisk: In a large mixing bowl, whisk together egg yolks and sugar.
- Create a double boiler: Fill a small pot with about 1" of water. Bring it to a boil. Turn off the heat and place the mixing bowl with the egg yolk mixture on top of the pot, ensuring the bottom of the bowl doesn't touch the water.
- Heat egg mixture: Whisk the egg yolk mixture until most of the sugar has dissolved and the mixture becomes warm, fluffy, and pale in colour, about 5-7 minutes. Remove the bowl from the pot.
- Add mascarpone: Immediately add the mascarpone cheese to the warm egg mixture. Whisk until the mascarpone cheese has completely melted into the mixture without any lumps. Set aside.
- Whip cream: In another large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat the cream until it becomes firm peaks.
- Combine whipped cream and mascarpone mixture: Add the whipped cream to the mascarpone mixture. Fold together with a spatula until no streaks remain. Set aside.
- Prepare soak: In a wide but shallow bowl, stir together mango juice and rum.
- Soak ladyfingers: Dip each ladyfinger briefly (1 second per side) into the juice mixture to coat both sides. Arrange the soaked ladyfingers on the bottom of your container.
- Add layers: Add half of the mascarpone cream on top of the ladyfinger layer. Use a spatula to smooth it into an even layer. Add a layer of diced mangoes and press them into the cream.
- Repeat: Repeat soaking ladyfingers and arranging another layer on top of the mango layer. Top with the remaining mascarpone cream and smooth with a spatula. To make a flat top, scrape the excess cream off with a bench scraper. Repeat with your other containers if you're making multiple small servings.
- Pipe cream (optional): Transfer the remaining mascarpone cream to a piping bag fitted with an open star piping tip. Pipe the cream on top of each tiramisu. Garnish with extra mango chunks.
- Chill: Chill the mango tiramisu in the fridge for at least 6 hours or preferably overnight before serving.
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