A delightful twist on the classic Italian dessert, substituting traditional coffee-soaked ladyfingers with layers of ripe mango slices and a creamy mascarpone mixture. Mango Tiramisu is a perfect dessert for the summer heat, light and refreshing.
Mango tiramisu or also called ‘Mangomisu’ is a delightful twist on the classic Italian dessert, substituting traditional coffee-soaked ladyfingers with layers of orange soaked ladyfingers, ripe mango pulp and a creamy mascarpone mixture. The dessert typically includes layers of Orange soaked ladyfingers, mango puree, followed by a creamy mixture of mascarpone cheese, whipped cream, and sometimes a hint of rum or other flavorings. Chilled before serving, allowing the flavors to meld together beautifully. Garnished with additional mango slices adds a finishing touch to this tropical treat.
Assembling Mango Tiramisu (Mangomisu)
Here’s how to assemble the delicious mango tiramisu:
- Prepare the Mangoes: Peel and slice one ripe mango. Puree the other mangos until smooth. Set aside.
- Prepare the Mascarpone Mixture: In a mixing bowl, combine mascarpone cheese, powdered sugar (adjust to taste), vanilla extract, and some rum (optional). Mix until smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine Mascarpone and Cream: Gently fold the whipped cream into the mascarpone mixture until well combined.
- Prepare the Ladyfingers: Dip each ladyfinger biscuit into the Orange juice + rum mixture, ensuring they are evenly dipped but not soggy.
- Assemble the Layers: Arrange a layer of dipped ladyfingers at the bottom of your serving dish. Spread a layer of the mascarpone mixture over the ladyfingers. Spread a layer of pureed mangoes on top of the mascarpone mixture.
- Repeat Layers: Repeat the layers until you’ve used up all the ingredients, ending with a layer of mascarpone mixture on top.
- Chill: Cover the mango tiramisu and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Garnish: Before serving, place the sliced mangoes on top or dust the top with cocoa powder or grated chocolate for a finishing touch.
Feel free to get creative with the presentation and adjust the recipe to suit your taste preferences. Enjoy!
Mango and Orange together?
I wasn’t very sure of this combination when I thought about it, BUT Mango and Orange are a tropical treat. Orange supports and enhances the flavour of mango in the dessert. So, don’t be afraid to use them together – fun, smooth and citrusy.
Storing
It is essential to store Mango tiramisu in an airtight container to maintain its freshness and prevent absorption of other food odors in the refrigerator
Like this Mango Tiramisu recipe? Try more –
Mangi-misu (Mango Tiramisu)
Course: Dessert6
servings1
hourDelightful twist on the classic Italian dessert, layers of ripe mango and a creamy mascarpone mixture. This Mango Tiramisu is a perfect Summer Dessert.
Ingredients
3 ripe mangoes
150g mascarpone cheese
100g Heavy Cream, whipped to stiff peaks
50g powdered sugar (adjust to taste)
1 tsp vanilla extract
Savoiardi Ladyfinger biscuits 200g pack
100 ml Orange Juice
2 tbsp rum (optional)
Directions
- Peel and slice one mango. Puree the other two mangos until smooth. Set aside.
- In a mixing bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and rum (if using). Whisk until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- Dip each ladyfinger biscuit into orange juice and rum mix, ensuring they are not soggy.
- Arrange a layer of dipped ladyfingers at the bottom of your serving dish.
- Spread a layer of the mascarpone mixture over the ladyfingers.
- Spread a layer of pureed mangoes on top of the mascarpone mixture.
- Repeat the layers until you’ve used up all the ingredients, ending with a layer of mascarpone mixture on top.
- Cover and refrigerate the mango tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, place the thinly sliced mangoes on top to garnish. You can also dust the top with cocoa powder or grated chocolate for a finishing touch if you like.
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