Easy Mango Tiramisu
A no-bake, eggless mango mascarpone dessert that’s light, fruity, and perfect for summer. Great for parties, gifting, or a make-ahead treat.
Ingredients
- Mango Mascarpone Cream
- 12 oz mascarpone cheese 340g, slightly cooler than room temp
- 2 tbsp granulated sugar optional
- ¾ cup Kesar mango pulp 180g
- 1½ cups heavy whipping cream chilled (360g)
- Mango Juice Soak
- ¼ cup mango pulp 60g
- 1 cup hot water 240g
- Assembly
- 24 ladyfingers
- 2 ripe yellow mangoes cubed
Instructions
- Make the Cream
- In a bowl, add mascarpone, mango pulp, and sugar. Whisk with an electric mixer on medium for 1–2 minutes until smooth.
- Add cold heavy cream and whisk another 2–3 minutes until thick and fluffy. Do not overmix.
- Prepare the Soak
- Whisk together ¼ cup mango pulp and 1 cup hot water in a small bowl.
- Assemble the Tiramisu
- Quickly dip each ladyfinger (3–4 seconds) into the mango soak. Arrange in a single layer in your serving dish.
- Spread half of the mango mascarpone cream evenly over the layer, then top with chopped mangoes.
- Repeat layers once more with soaked ladyfingers, cream, and remaining mango cubes.
- Chill & Serve
- Cover and refrigerate for at least 4 hours or overnight. Serve cold and enjoy!
Notes
Recipe Notes
- Use chilled cream: Cold heavy cream whips faster and gives a fluffier texture — don’t skip this!
- Don’t overmix: Once the cream is thick and holds peaks, stop. Overwhipping can make it grainy.
- No Kesar mango pulp? Alphonso or canned mango pulp works too — just adjust sugar based on sweetness.
- Make ahead tip: This dessert is even better the next day. Chill overnight if you can for the best flavor.
- Serving idea: Try layering in mini jars or tubs for parties, gifting, or an easy grab-and-go treat.