Mango Tiramisu is a rich and creamy, make-ahead dessert that is sure to impress. I will walk you through each step of making this gorgeous, yet deceptively easy dessert, so you can nail it perfectly!
The classic Italian dessert tiramisu is one of my go-to recipes when I need something that can be made ahead, and this mango variation is a refreshing, summery tropical twist on the traditional recipe.
Full disclosure, this recipe is not a classic Italian tiramisu with raw egg - apologies to the purists!
Mango season here in Australia coincides with Christmas and year-end holiday time, and this mango tiramisu makes an elegant celebration dessert.
Table of Contents
Why I think you will love this recipe
- no-bake dessert
- make-ahead
- an amazing-looking layered dessert, but super easy to make
What you need to make mango tiramisu
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- fresh mangoes
- fresh orange juice
- Cointreau - an orange-flavoured liqueur
- thickened cream - heavy cream
- mascarpone - rich, creamy, slightly sweet Italian spreadable cheese
- icing sugar - powdered sugar, confectioners' sugar
- vanilla extract
- ladyfinger cookies/biscuits - savoiardi/sponge fingers
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for mango tiramisu
- fresh mangoes - sub with tinned mango, or fresh peaches
- Cointreau - replace with another orange-flavoured liqueur such as Grand Marnier
- alcohol-free option - replace liqueur with extra orange juice
How to make mango tiramisu
- Chop/slice the mango.
- Combine the orange juice and Cointreau.
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- Whip together the thickened cream, mascarpone, icing sugar and vanilla.
- Dip the biscuits in the orange juice, one at a time.
- Create a single layer of ladyfingers on the base of a lined springform cake tin, then top with chopped mango.
- Spread half of the cream mixture over the mango.
- Repeat with the remaining biscuits and more chopped mango.
- Finish with the remaining cream, and decorate with mango slices when ready to serve.
My top tips for the best result
- If you don't have a springform tin, this mango tiramisu can also be made in a trifle or serving dish with a similar capacity.
- I chop (rather than slice) 2 of the mangoes for the layers to make the dessert easier to cut and serve, due to the fibrous nature of the flesh. I slice the last mango to use as decoration on top.
- The thickened cream must be labelled as "whipping cream" or "suitable to be whipped" - this usually means it must be full-fat, not reduced-fat, or it won't whip up.
- Keep the mascarpone in the fridge until you need it.
- If the weather is warm, put your bowl and beaters in the fridge to cool.
- The ladyfingers only need a short dip in the liquid, one side down/turn over/then out - they really do soak up the liquid like a sponge.
Storage
Any leftover mango tiramisu can be kept in an airtight container in the fridge for up to 3 days.
Other recipes you may enjoy
Mango Mousse - a light, airy mousse made with mango pulp and decorated with mint leaves and a sprinkle of coconut for a creamy, tropical dessert.
Biscoff Tiramisu - a great flavour twist on classic tiramisu using Lotus cookies and Biscoff, then finished with a dusting of cocoa powder.
📖 Recipe
Mango Tiramisu
Mango tiramisu is the spectacular (but easy) make-ahead dessert that gives traditional tiramisu a tropical twist - Mangomisu!
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Serving:
Calories: 617kcal
Ingredients
- 3 mangoes
- juice of 1 large orange
- 80 ml Cointreau
- 250 ml thickened cream (heavy cream) see my notes
- 500 g mascarpone fridge cold
- 60 g icing sugar (confectioners' sugar) sifted
- 1 teaspoon vanilla extract
- 24 savoiardi biscuits (ladyfingers) see my notes
Watch me make this recipe
Instructions
Preparing the pan
- Take a 22cm round springform baking tin, remove the base and flip it upside down (see my notes for an alternative).
- Grease the inside of the outer ring.
- Cover the base with a sheet of plastic wrap, then clip the outer ring back onto the base and line the inside of the ring with baking paper.
Assembling the dessert
- Cut the cheeks off each mango, then use a large spoon to scoop the flesh away from the skin for each half of the mango.3 mangoes
- Slice the flesh of 1 mango into 0.5 cm thick slices and reserve these for the decoration on top.
- Finely chop the remaining 2 mangoes and set aside.
- In a wide, shallow bowl, combine the orange juice and Cointreau and set aside.juice of 1 large orange80 ml Cointreau
- In a medium bowl, combine the thickened cream, mascarpone, icing sugar and vanilla extract.250 ml thickened cream (heavy cream)500 g mascarpone60 g icing sugar (confectioners' sugar)1 teaspoon vanilla extract
- Using a stand mixer or hand-held electric mixer, beat until the mixture reaches stiff peaks.
- Working with one biscuit at a time, briefly dip each biscuit into the orange juice mixture, then place onto the base of the prepared tin to create a single layer, cutting any to fit.24 savoiardi biscuits (ladyfingers)
- Top this biscuit layer with half of the chopped mango flesh, then spread over half of the mascarpone cream.
- Repeat with the remaining biscuits, chopped mango and mascarpone cream.
- Cover with plastic wrap and place in the fridge to set for 4 - 5 hours (preferably overnight).
Serving
- When it's time to serve, remove the outer ring from the springform tin and carefully peel away the baking paper.
- Gently slide a large spatula (or two at different angles) between the plastic wrap and the bottom biscuit layer and transfer the tiramisu to a large serving plate.
- Decorate the top with the sliced mango, and cut into slices (like a cake) to serve.
Notes
- The size and weight of Savoiardi biscuits can vary a lot between brands, so I have given you the number of biscuits I used.
- If you don't have a springform tin the right size, this mango tiramisu can also be made in a serving dish with a similar capacity.
- The base of a springform pan has a lip/rim around the edge to fit into a corresponding groove in the outer ring. I flip the base of the tin over and put it back in upside down to make it easier to move the tiramisu to the serving plate.
- I chop (rather than slice) the mango for the layers to make it easier to cut and serve due to the fibres in the mango flesh.
- The thickened cream must be labelled as "whipping cream" or "suitable to be whipped", or it won't whip - I've made that mistake!
- Keep the mascarpone in the fridge until you are ready to use it.
- In warm weather, put your bowl and beaters in the fridge to cool before starting.
- The biscuits only need a short dip in the liquid; they really do soak up the liquid like a sponge!
Want to save this recipe?
Email yourself a link to this page and come back later.
Calories: 617kcal | Carbohydrates: 43g | Protein: 9g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 171mg | Sodium: 92mg | Potassium: 198mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2360IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 1mg
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