Turn a classic, creamy tiramisu into a refreshing summer treat by swapping coffee for juicy mango and layering it with fresh fruit and light mascarpone cream. This mango‑infused version keeps the dessert’s
rich, custard‑like texture but adds a bright, tropical sweetness that feels light and cooling even on the hottest days. The result is a stylish, no‑bake showstopper that’s perfect for entertaining, yet simple enough to enjoy as a weeknight indulgence. Whether served after a family dinner or brought to a weekend gathering, this mango tiramisu makes an easy, refreshing dessert you’ll want to enjoy any time of the week.
This recipe was shared by baker and Chef Kirti Bhoutika on Instagram.
Mangomisu Tiramisu Recipe
Ingredients:
• 100 g mascarpone cheese
• 2 tbsp caster sugar
• 1 tsp vanilla
• 50 g whipped cream
• Sponge fingers
• Mango juice, for soaking
• Fresh mangoes, chopped
Method:
- In a large mixing bowl, add mascarpone cheese, caster sugar, and vanilla extract. Using a hand mixer or whisk, beat the mixture until smooth, creamy, and lump‑free. Make sure the sugar dissolves completely and the texture is rich and velvety. Taste and adjust sweetness if needed by adding a little more sugar gradually.
- In a separate bowl, whip cold heavy cream until soft peaks form—do not over‑whip into stiff peaks so the tiramisu stays light.
- Very gently fold the whipped cream into the mascarpone mixture using a spatula, cutting and folding from the bottom up. Continue until the mixture is uniform, airy, and creamy, being careful not to deflate the cream. Set aside.
- Pour fresh or canned mango juice into a shallow bowl or dish. Working quickly, dip each sponge finger into the mango juice for just a second or two on each side—do not leave them soaking, or they will become too soggy.
- Arrange the soaked sponge fingers in a single, even layer in your serving dish (trifle bowl, glass dish, or individual glasses), fitting them snugly to cover the base without large gaps.
- Spread about one‑third to half of the mascarpone‑cream mixture evenly over the sponge fingers, using a spatula to create a smooth, even layer.
- Slice fresh ripe mango into thin pieces or small cubes and arrange them in a layer on top of the cream, covering as much of the surface as possible.
- If your dish is deep enough, repeat the process:
- Add another thin layer of briefly soaked sponge fingers.
- Spread the remaining mascarpone cream over them.
- You can repeat 2–3 times depending on the size of your dish, always finishing with a mango layer on top for a fresh, fruity finish.
- Cover the assembled tiramisu lightly with plastic wrap or a lid and place it in the refrigerator for 2–3 hours, or until well chilled and set.
- Before serving, you may optionally dust the top with a little sifted icing sugar or grated lemon zest for extra flavour. Slice and serve cold, enjoying the creamy mascarpone, soft sponge, and juicy mango in each bite.
