Mango tiramisu is a fruity version of the classic Italian dessert. Layers of ladyfingers, mascarpone mixture and mango sauce are finished off with cocoa and some fresh mango slices.
This eggless mango tiramisu is an easy no-bake dessert, perfect for family get-togethers. Just increase the amounts and use any cake tin/Pyrex dish you have on hand!
Guys, ripe mango can be used in so many ways: smoothies, frozen treats (Mango Yogurt Popsicles), porridge (Coconut Mango Overnight Oats) but one of my most favorite ways to use it is making easy no bake desserts.
Check this mango tiramisu out! Or are you more a Chocolate Mango Cheesecake Parfait kind of person?
What is tiramisu?
It is a traditional Italian dessert made with mascarpone, coffee, eggs, ladyfingers, sugar and cocoa powder.
Is there alcohol in tiramisu?
No. The original recipe does not contain any alcohol. However, some recipes use Marsala wine, dark rum or brandy. This mango tiramisu is alcohol-free.
Is this mango tiramisu recipe similar to the traditional recipe?
Yes and no. My recipe does not contain any eggs because I don’t really like using eggs in no bake desserts. I also use sour cream because mascarpone on its own is quite rich and also high in fat.
The sour cream lightens this mango dessert. It also makes it cheaper. By the way, it is also possible to increase the sour cream and reduce the mascarpone amount. Just note that doing this will thin the mixture slightly.
Apart from that it is pretty similar.
How to make tiramisu with mango
First things first: make a coffee by dissolving 2 teaspoons of instant coffee in a cup of hot water. Let this cool off.
Meanwhile get the rest of the ingredients ready and start the prep. I recommend starting with the mango sauce. Make it either in a sauce pan or a frying pan/skillet. Place the mango pieces inside, add sugar and a little water. Let it simmer until soft.
Mash the mangoes with a potato masher or fork. Now add some lemon juice. The juice makes this sauce definitely tastier so don’t omit it. When using fresh mango, this will take only a few minutes. When using frozen mango, then count with some extra time (2-3 extra minutes). When ready, transfer this into a bowl and let it cool off.
By the way, this mango tiramisu can be also done with fresh mango sliced and layered instead of making mango sauce.
The last thing to prep is the mascarpone mixture. For this you simply combine the mascarpone with sour cream and vanilla sugar. Mix this until smooth and you are good to go.
Assembling this mango tiramisu is easy: Layer of ladyfingers (dipped in coffee), layer of mascarpone mixture, mango sauce, ladyfingers, etc.
Chill this in the fridge. Sprinkle the top layer of mascarpone mixture with cocoa powder right before serving. If you have some fresh mango slices left, use them to garnish the top.
Tips for making mango tiramisu
- While dipping ladyfingers in coffee is a must for traditional Italian tiramisu, you can omit this step if you don’t feel like doing it.
- If you decide to dip them in coffee, make sure it is cold and be quick when doing it. Also don’t let them soak up way too much liquid. If you do, they will turn soggy within seconds and we don’t want that.
- Make sure to chill mango tiramisu well before serving.
- If you want to take out your tiramisu from the loaf tin easily, use aluminum foil to line the tin. I used plastic wrap to coat the inside of my tin as I had no aluminum foil on hand. The foil sticks to the sides and makes it hard to take this Italian dessert out. Now if you are OK with not-so-perfect tiramisu slices, you don’t need to line your loaf tin with anything.
- If you don’t have vanilla sugar, feel free to use normal sugar instead (I prefer using superfine/caster sugar, if possible. It is finer, the crystals are smaller). Powdered sugar can also be used.
- Some of you might like the mascarpone mixture sweeter. I suggest you taste it and add more only if you feel like it is needed.
Guys, homemade tiramisu is one of the Easy No Bake Desserts that you fall in love with once you try it!
I hope you give it a go. If you do, please let me know what you think!
For the Ladyfingers:
For the Mango Sauce:
- 2 cups Fresh Mango Pieces (about 2 pounds/900 grams whole mangoes)
- 5 tablespoons granulated sugar
- ¼ cup Water
- ½ Medium Lemon , juice only
For the Mascarpone Mixture:
- 12 ounce Mascarpone Cheese (350 grams)
- 9 ounce Sour Cream (260 grams)
- 4 tablespoons Vanilla Sugar
- In a mug, mix the coffee with hot water. Let it cool down completely.
- Meanwhile: Place diced mango in a sauce pan (or a skillet/frying pan). Add sugar and water and simmer on low-medium heat for about 4 minutes. Turn off the heat. Transfer this into a bowl, add juice from half a lemon and mash the mango with a fork. Give everything a stir and let it cool down (place in the fridge to speed up the cooling process if needed).
- To make the mascarpone mixture, combine the mascarpone with sour cream and vanilla sugar in a mixing bowl. Mix this until smooth (either by hand or with an electric mixer).
- Get a loaf tin and line it with aluminum foil (see note 3). Pour the coffee into a shallow bowl/plate and quickly dip each ladyfinger in it (see note 4 & 5). Cover the whole bottom of the tin with ladyfingers. Spread over about a third of the mascarpone mixture. Top this with ½ of the chilled mango sauce. Repeat the whole process until you used up everything (when using the same size loaf tin, you should have 3 layers of ladyfingers, 3 layers of mango sauce and 2 layers of mascarpone mixture).
- When done, chill the tiramisu in the fridge for at least 2 hours. Dust the top with cocoa powder right before serving. If you have some fresh mango slices left, use them to garnish the top.
- This dessert is best served chilled.
- I used about 20 ladyfingers to make this dessert. You might need more or less, depending on the size of your tin.
- You can save time by using fresh mango slices instead of making mango sauce.
- Using aluminum foil is the best option if you want to take out the whole dessert from its tin and then slice it. Plastic wrap sticks to the sides which makes it very hard to take out the dessert. I don’t recommend using regular baking parchment as it gets soggy and might tear. If you are OK with not-so-perfect slices, you don’t need to line your tin with anything at all.
- Dipping the ladyfingers in coffee is optional, but recommended.
- Make sure to quickly dip the ladyfingers in the coffee- meaning a split second will do it. The longer they are in the coffee, the soggier they get. We just want a hint of coffee flavor and not soggy sponge fingers before we even assemble the dessert.
- Dusting tiramisu with cocoa is also optional.