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.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
For the Mango Sauce:
- 2 cups Fresh Mango Pieces (about 2lb/900g whole mangoes)
- 5 tbsp Granulated Sugar
- ¼ cup Water
- ½ Medium Lemon , juice only
For the Mascarpone Mixture:
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.
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Amount Per Serving
Calories from Fat 270
% Daily Value*
Total Fat 30g
Saturated Fat 18g
Total Carbohydrates 47g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.