No-Bake Mango Tiramisu Recipe

A tropical twist on the classic Italian dessert, this no-bake mango tiramisu combines fresh mango puree, creamy mascarpone, and delicate ladyfingers for a light, refreshing, and indulgent treat—perfect for summer parties or elegant dinners.

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Course: Dessert

Cuisine: Fusion, Italian, Tropical

Prep Time: 30

Cook Time: 0

Chill Time: 4

Total Time: 4 30

Servings: servings

Calories: 365kcal

Cost: $12–$15

Equipment

1 Blender or food processor For smooth mango puree
1 Hand or Stand Mixer For whipping cream and mascarpone
1 Fine-mesh sieve Optional, for smoother mango puree
1 9x13 inch Dish or Dessert Cups For assembly
1 Spatula For spreading layers

Ingredients

For the Mango Layer

3 large mangoes about 2 cups mango pulp
2 tablespoons granulated sugar adjust to taste
1 tablespoon lime juice fresh
¼ cup mango syrup or simple syrup

For the Mascarpone Cream

16 oz mascarpone cheese room temperature
1 cup heavy whipping cream cold
¾ cup powdered sugar divided
1 teaspoon vanilla extract –
2 large egg yolks optional

For Assembly

24–30 ladyfinger biscuits savoiardi
½ cup mango juice or nectar for soaking
2 tablespoons rum or orange liqueur optional
mango slices for garnish
fresh mint for garnish
toasted coconut flakes optional

Instructions

Peel, chop, and puree mangoes until smooth.
Mix mango puree with sugar and lime juice.
Reserve ½ cup of puree for cream layer.
Combine mascarpone with powdered sugar and egg yolks if using.
Whip cream with vanilla and remaining sugar.
Fold whipped cream and reserved puree into mascarpone mix.
Dip ladyfingers quickly in mango juice mixture.
Layer dipped ladyfingers in dish.
Spread half the cream over ladyfingers.
Add sweetened mango puree layer.
Repeat layers and finish with cream.
Chill for 4 hours or overnight.
Garnish with mango slices, mint, and coconut.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition