Mango Tiramisu Recipe

The first time I made Mango Tiramisu, it was on a warm summer evening when I wanted something sweet but lighter than the usual chocolate-heavy treats. This Mango Tiramisu has become a favorite in my kitchen—it's creamy, fruity, and so refreshing, especially when mangoes are at their peak. Layered with ripe mango pulp, fluffy mascarpone, and soft ladyfingers, this no-bake Mango Tiramisu is a tropical twist on the classic Italian dessert that always gets rave reviews at gatherings.

The way the juicy mango blends with the richness of the cream is pure joy in every bite. Whether you're hosting friends or just want a cozy dessert at home, Mango Tiramisu is the kind of recipe that feels both effortless and a little bit special.

Why Mango Tiramisu is Taking Over Dessert Tables

Mango Tiramisu has earned a permanent spot in my recipe box because it brings something truly special to the table—a sunny, tropical twist on a classic Italian dessert. I love making Mango Tiramisu when mangoes are in season and bursting with sweetness, but honestly, it’s just as lovely using good-quality frozen mango or mango purée any time of year. What makes this version of Mango Tiramisu so inviting is how light and refreshing it is—no coffee, no cocoa, just bright, creamy layers that appeal to everyone, even those who don’t usually go for tiramisu.

It’s my go-to for summer get-togethers, brunches, or a sweet ending to a homemade Indian-inspired meal. And if you're already a fan of mango float or mango graham cake, this Mango Tiramisu will feel like the perfect upgrade—elegant, flavorful, and delightfully simple to pull together.

Jump to:

• Ingredients
• Instructions
• Dietary Benefits & Serving Suggestions
• Recipe Variations & Substitutions
• Equipment
• Storage
• The Sweetest Secret Behind the Best Mango Tiramisu
• FAQ
• Your Mango Tiramisu Moment: A Sweet Escape Worth Sharing
• Related
• Pairing
• No-Bake Mango Tiramisu Recipe

Ingredients

For the Mango Layer:

• 3 large ripe mangoes (about 2 cups fresh mango pulp)
• 2 tablespoons granulated sugar (adjust based on mango sweetness)
• 1 tablespoon fresh lime juice
• ¼ cup mango syrup (or simple syrup)

For the Mascarpone Cream:

• 16 oz (450g) mascarpone cheese, room temperature
• 1 cup heavy whipping cream
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large egg yolks (optional, for traditional richness)

For Assembly:

• 24-30 ladyfinger biscuits (savoiardi)
• ½ cup mango juice or nectar
• 2 tablespoons rum or orange liqueur (optional)
• Extra mango slices for decoration
• Fresh mint leaves for garnish
• Toasted coconut flakes (optional)

Ingredient Substitutions:

• Dairy-free option: Replace mascarpone with coconut yogurt mixed with cashew cream
• Egg-free version: Skip the egg yolks for an eggless tiramisu
• Sugar alternatives: Use maple syrup or agave nectar instead of granulated sugar
• Gluten-free: Substitute ladyfingers with gluten-free cookies or graham crackers

The key to amazing mango tiramisu lies in using perfectly ripe mangoes – they should give slightly when pressed and have that sweet, tropical aroma that makes your mouth water.

See recipe card for quantities.

Instructions

Preparing the Fresh Mango Components

1. Start by selecting the best mangoes you can find – they should give slightly when pressed and have that sweet, tropical aroma.
2. Peel and cube your mangoes, then blend 2 cups of the cubed mango until you have a smooth mango puree.
3. Set aside ½ cup of this puree for the cream layer, and mix the remaining puree with 2 tablespoons of sugar and lime juice. This will be your main mango layer.
4. Reserve some beautiful mango slices for decoration – these will make your dessert look absolutely stunning when served.
5. Mix the mango juice with the optional rum or orange liqueur to create your soaking liquid. If you prefer alcohol-free, simply use pure mango nectar or add a splash of vanilla extract.

The lime juice brightens the flavor and prevents the mango from browning, while the soaking liquid will replace the traditional coffee dip.

Step 2: Creating the Perfect Mascarpone Cream

1. In a large mixing bowl, gently whisk the mascarpone cheese until smooth and creamy. Be careful not to overmix, as mascarpone can become grainy if worked too vigorously.
2. If using egg yolks, whisk them with ¼ cup of powdered sugar until pale, then fold into the mascarpone.
3. In a separate bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until soft peaks form. Don't overwhip – you want it creamy, not butter!
4. Gently fold the whipped cream into the mascarpone mixture along with the reserved ½ cup of mango puree.

This creates a beautiful, pale orange cream that tastes like heaven and forms the heart of your tropical tiramisu.

Step 3: Assembly Magic

1. Quickly dip each ladyfinger biscuit into the mango juice mixture – just a brief dip on each side. You want them moist but not soggy.
2. Arrange the dipped ladyfingers in a single layer in your serving dish (a 9x13 inch dish works perfectly, or you can make individual tiramisu cups for an elegant presentation).
3. Spread half of the mango mascarpone cream over the ladyfingers using a spatula or large spoon.
4. Add a layer of the sweetened mango pulp, spreading it evenly across the cream.
5. Repeat with another layer of dipped ladyfingers, ensuring they're evenly placed.
6. Finish with the remaining mascarpone cream, smoothing the top for a beautiful presentation.

Now comes the fun part – watching your layered mango dessert come together into something truly spectacular!

Step 4: Chilling and Final Touches

1. Cover your assembled tiramisu with plastic wrap, making sure the wrap doesn't touch the surface of the cream.
2. Refrigerate for at least 4 hours, but preferably overnight. This chilling time allows all the flavors to meld together and the ladyfingers to soften to the perfect texture.
3. Just before serving, arrange the reserved mango slices on top for decoration.
4. Add fresh mint leaves and optional toasted coconut flakes for an extra tropical touch.

The wait is absolutely worth it – this chilling time transforms your ingredients into a cohesive, dreamy dessert that'll have everyone asking for the recipe!

Hints and Tips

Here's a game-changing tip: let your mascarpone come to room temperature before mixing. Cold mascarpone is much harder to work with and more likely to become lumpy. If you forgot to take it out early, place the container in a bowl of warm water for 10-15 minutes.

For the smoothest mango puree, strain it through a fine-mesh sieve to remove any fibrous bits. This extra step makes your tropical tiramisu incredibly smooth and professional-looking.

Dietary Benefits & Serving Suggestions

This mango tiramisu offers more than just incredible taste. Mangoes are packed with vitamin C, vitamin A, and antioxidants that support immune health and skin health. The mascarpone provides calcium and protein, making this dessert a bit more nutritious than your average sweet treat.

For serving, this chilled mango tiramisu pairs beautifully with a cup of chai tea, coconut water, or even a glass of prosecco for special occasions. It's substantial enough to be the star dessert but light enough that guests won't feel overly full after dinner.

Consider serving alongside other tropical desserts like mango float or creating a dessert spread with various mango dessert recipes for a themed party.

Recipe Variations & Substitutions

• Mango Passionfruit Tiramisu: Add ¼ cup of passionfruit pulp to your mango layer for an extra tropical punch that'll transport you straight to paradise.
• Individual Dessert Shooters: Layer the components in small glasses or mason jars for elegant individual portions perfect for parties or special dinners.
• Mango Cheesecake Tiramisu: Add 8 oz of softened cream cheese to your mascarpone mixture for a richer, more cheesecake-like texture.
• Coconut Mango Version: Replace some of the heavy cream with coconut cream and sprinkle toasted coconut flakes between layers for extra tropical flavor.
• Make-Ahead Dessert: This recipe actually improves with time, making it perfect for entertaining. You can prepare it up to 2 days in advance.

Equipment

A few key tools will make your mango tiramisu preparation much smoother. A high-quality blender or food processor is important for creating silky smooth mango puree. A stand mixer or hand mixer makes whipping the cream effortless, though you can certainly do it by hand if you prefer the workout!

A fine-mesh strainer helps achieve that restaurant-quality smooth texture in your mango puree. For assembly, a large glass dish shows off the beautiful layers, but you can absolutely use individual ramekins or dessert cups for an elegant presentation.

Storage

Store your finished mango tiramisu covered in the refrigerator for up to 3 days. The flavors actually continue to develop and improve during this time, so don't worry about making it ahead of schedule.

This dessert doesn't freeze well due to the mascarpone and cream, but honestly, it's so delicious that leftovers are rarely a problem! If you do have extra mango puree, it freezes beautifully for up to 3 months and can be used in smoothies or other desserts.

FAQ

Your Mango Tiramisu Moment: A Sweet Escape Worth Sharing

There’s something magical about the way Mango Tiramisu transforms everyday ingredients into a tropical dream—each bite is creamy, vibrant, and just a little bit indulgent. Whether you’re sharing it at a sunny gathering or enjoying a quiet treat at home, this Mango Tiramisu recipe proves that the best desserts don’t need to be complicated to feel extraordinary.

If you loved this tropical twist, you might also enjoy the silky charm of my Lemon Posset Brulee or the rich decadence of these Chocolate Mousse Brownies—both are unforgettable in their own way. So go ahead, make a little extra, savor the moment, and don’t forget to pass the joy along. Dessert this good was meant to be shared.

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Pairing

These are my favorite dishes to serve with [this Mango Tiramisu recipe: