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Easy Mango TIRAMISU Recipe

Easy Mango TIRAMISU Recipe

Originating from Italy, tiramisu has long been beloved for its layers of coffee-soaked ladyfingers and mascarpone cream. Our mango variation maintains the essence of this layered delight while infusing it with the vibrant flavors of perfectly ripened mangoes. The result is a harmonious blend of textures and tastes – the soft, juice-infused biscuits providing a delicate base for the smooth mascarpone mixture and the sweet mango puree.
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Course Dessert
Cuisine Italian

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Blender or food processor (for pureeing mangoes)
  • 8x8 inch baking dish or individual serving glasses
  • Spatula
  • Plastic wrap

Ingredients
  

  • 2 ripe mangoes plus extra for garnish
  • 250 g mascarpone cheese
  • 200 ml heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 200 g ladyfinger biscuits
  • 1/2 cup mango juice or nectar
  • Optional: 2 tbsp rum or orange liqueur

Instructions
 

  • Prepare the mangoes:
  • Peel 2 ripe mangoes and remove the flesh from the pit.
  • Cut the flesh into chunks and place in a blender or food processor.
  • Blend until smooth to create a puree. Set aside.
  • Make the cream mixture:
  • In a large mixing bowl, combine 250g mascarpone cheese, 200ml heavy cream, 1/4 cup sugar, and 1 tsp vanilla extract.
  • Using an electric mixer or whisk, beat the mixture on medium speed until smooth and creamy, about 2-3 minutes.
  • Be careful not to overbeat, as this can cause the mixture to become grainy.
  • Prepare the dipping liquid:
  • In a shallow dish, combine 1/2 cup mango juice or nectar with 2 tbsp rum or orange liqueur (if using).
  • If you prefer a non-alcoholic version, use only mango juice.
  • Assemble the first layer:
  • Quickly dip each ladyfinger biscuit into the mango juice mixture. Don't soak them, just a quick dip on each side.
  • Arrange the dipped ladyfingers in a single layer at the bottom of your serving dish (8x8 inch baking dish or individual glasses).
  • Break the ladyfingers if needed to fit the shape of your dish.
  • Add the cream and mango layers:
  • Spread half of the mascarpone mixture evenly over the ladyfingers using a spatula.
  • Next, spread half of the mango puree over the mascarpone layer.
  • Repeat the layers:
  • Create a second layer of dipped ladyfingers on top of the mango puree.
  • Spread the remaining mascarpone mixture over the ladyfingers.
  • Finally, add the remaining mango puree on top.
  • Chill the tiramisu:
  • Cover the dish tightly with plastic wrap.
  • Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the texture to set properly.
  • Garnish and serve:
  • Just before serving, remove the plastic wrap.
  • Slice additional mango and arrange the pieces on top of the tiramisu for garnish.
  • You can also dust with a little powdered sugar if desired.
  • Serve and enjoy:
  • Use a sharp knife to cut into portions if using a large dish.
  • If using individual glasses, they're ready to serve as is.
  • The tiramisu should be creamy and set, with distinct layers visible when cut.

Video

Keyword Mango TIRAMISU Recipe