This mango tiramisu is rich, creamy, and full of mango flavor! Mango curd is folded into the filling and used to top the tiramisu for a rich and tangy mango flavor that is luxuriously creamy. Plus, you don't have to worry about raw eggs as the yolks are cooked in the mango curd! The ladyfingers are soaked in vanilla milk, topped with mango puree, and layered with an indulgent, mousse-like mango mascarpone cream.
This is the best creamy and refreshing dessert for spring and summer, and it uses up all those juicy, delicious, in-season mangos! But don't worry, you can easily make this mango tiramisu with frozen mango, so you can make it during the rest of the year too.
This recipe is in partnership with the mango board.
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🥭 Why you'll LOVE this recipe
- Mango curd: Creamy and tart mango curd is folded in and used to top the tiramisu for rich mango flavor. The yolks in the mango curd add flavor and richness reminiscent of a classic tiramisu!
- Vanilla milk ladyfingers: Mango milk is a classic combination for good reason! I soaked the ladyfingers in vanilla milk for a delicious texture, reminiscent of a mango tres leches cake. For a more classic texture, just briefly dip the ladyfingers in the vanilla milk.
- Tiramisu: Despite the lack of coffee and liquor, this mango tiramisu has the rest of the textures and flavors of tiramisu! Creamy, milky mascarpone cheese, (cooked) egg yolks in the filling, an ultra creamy, fluffy texture, and soft ladyfingers. If you love tiramisu, this mango twist is for you!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Mango: Fresh or frozen mango works well in this recipe. This way you could make it all year round even when mangos aren't in season. If you use fresh mango, I recommend using the Honey (also known as Ataulfo) mango variety. It's small, but it has a vibrant, tropical mango flavor that is super sweet and tart at the same time. The sourness works perfectly in desserts as it keeps the flavor bright and balanced. Kent mangos are also a great variety to use because of the limited fibrous texture! If you use Tommy Atkins mangos, I recommend straining the puree as it will be very fibrous. I don't recommend using canned mango puree as it has a very thin texture and you will be left with a very runny mango curd.
Lemon: A few tablespoons of freshly squeezed lemon juice makes the mango curd flavor really pop!
Egg yolks: These thicken and add richness to the mango curd. You'll find some recipes use whole eggs, but that results in a very eggy tasting mango curd. Whole eggs work better for other curds, such as strawberry curd and raspberry curd.
Butter: Adds richness and helps thicken the curd. I used unsalted butter. If you use salted butter, I recommend omitting the salt from the curd or else it will be too salty.
Vanilla extract and vanilla bean paste: You could use either, both, or use what you have! I had both on hand so I used vanilla bean paste inside the tiramisu filling so that it has those beautiful flecks of vanilla. I added vanilla extract into the vanilla milk because it dissolves and distributes inside the milk much better than vanilla bean paste does. Vanilla bean paste would just settle to the bottom.
Heavy whipping cream: I used 35% milkfat cream that whips up perfectly. Make sure that you don't use anything less than 32% milkfat because it won't whip up to stiff peaks. Keep the cream cold so that it whips up beautifully.
Mascarpone cheese: The key to any good tiramisu. Mascarpone cheese gives a rich creaminess to the tiramisu filling.
Milk: Whole milk works the best in this recipe. Alternatively, you could use 2% milk. Coconut milk would be a delicious tropical twist!
Ladyfingers: Premade, dried ladyfingers are the perfect shortcut. Ladyfingers can also be known as Savoiardi biscuits or cookies.
How to choose your mango and common mango varieties
The best way to tell if your mango is ripe is to gently press on it. If it feels soft, then it's ready to eat! Most mango varieties look the same when they're ripe as when they're unripened so it's always a good idea to press on your mango to check!
Here are three common varieties that you can find at your local supermarket
- Honey (Ataulfo): Bright yellow skinned, and the flesh has a buttery smooth, firm non-fibrous texture. It has a bright, tropical, sweet and tangy flavor. These mangos are typically smaller than other varieties. This mango is my favorite for making curd and desserts because of its vibrant, concentrated flavor and tartness.
- Tommy Atkins: Dark red skinned with hints of green. This variety boasts a firm, fibrous flesh bursting with juice. Sweet, a little tart, with hints of citrus. These mangos are perfect for snacking! If you use the Tommy Atkins mango variety to make mango curd or puree, I recommend straining the puree to remove the fibres.
- Kent: Dark green skinned with a little bit of dark red blush. These are large mangos with a tender, buttery, juicy flesh. Sweet, slightly sour, with a tropical mango flavor. The limited fibres and large size make Kent mangos the perfect variety for snacking on, juicing, drying.
These are just three of the most common varieties found in the USA. Learn more about other common varieties such as Keitt, Frances, Haden, Alphonse, Edward, Kesar, Manila and Palmer on Mango.org.
👩🍳 How to make mango tiramisu
Mango puree step by step
Step 1: Cut along the sides of the mango pit, removing the two fleshy cheeks. Score the flesh of each cheek in a grid pattern, making sure not to cut through the skin. Push the center out to turn each mango cheek inside out.
Step 2: Slice the cubes off the skin with a sharp knife. Measure out 4 cups of peeled and cubed mango and transfer them into a saucepan.
Step 3: Add ¼ cup of sugar and ¼ cup of water to the mango, stir, and bring to a simmer on medium-low heat.
Simmer, stirring frequently until it thickens to a jam like consistency and darkens slightly in color, this will take about 10 minutes. You should now have 2 cups of mango.
Step 4: Blend the mango with an immersion blender, smoothie blender, or food processor until smooth. If you notice that there are fibers in the puree, I recommend straining it for a smooth finished product.
I blend the mango after cooking it down because if you do it the opposite way, it sputters everywhere when you cook it down - like tomato sauce!
Mango curd
Step 1: Combine egg yolks, sugar, lemon juice, and salt in a medium saucepan. Stir together until smooth.
Step 2: Measure and add one and a half (1 ½) cups of mango puree (reserve the remaining half cup for later) to the saucepan and stir. Cook on low heat, stirring frequently to prevent burning, until it starts bubbling.
Step 3: Once it starts bubbling and thickens, remove from the heat. Add butter and stir until the butter melts.
Step 4: Transfer the curd into a non-metal container to cool in the refrigerator.
Mango tiramisu filling
Step 1: Pour the cream into a large bowl or stand mixer. Use an electric mixer with a whisk attachment and whip the cream to soft peaks.
Step 2: Stir the mascarpone cheese in the container to break it up. This makes it easier to blend. Add the mascarpone cheese, vanilla, and salt into the whipped cream and whip to stiff peaks.
Step 3: Measure one and one half (1 ½) cups of mango curd (reserve the remaining half cup in the refrigerator for the top of the tiramisu). Add the measured one and one half cups of mango curd into the whipped mascarpone cream. It's ok if it's at room temperature and not fully chilled. Fold together gently. Set aside.
Vanilla milk soak and assembly
Step 1: Combine milk, sugar, and vanilla extract in a wide soup bowl. Stir to dissolve the sugar.
Dip a ladyfinger into the vanilla milk and lay out in a single layer in a tiramisu/casserole dish. For a super moist tres leches style tiramisu, dip the ladyfingers in the milk and take them out when they feel heavy, about 5 seconds each. For a classic, slightly moist tiramisu, dunk the ladyfingers in the milk and immediately take them out.
Step 2: Spread half of the reserved mango puree (not mango curd!) in a thin layer on top of the ladyfingers. Transfer half of the mango tiramisu filling on top and spread it out to the edges.
Step 3: Add another layer of dipped ladyfingers, the remaining mango puree, and remaining filling on top. Smooth it with a spatula, cover, and refrigerate for at least 6 hours or overnight.
Step 4: Before serving, add the rest of the mango curd on top and spread until smooth. Then, decorate with peeled and thinly sliced mango and edible flowers (optional).
✔️ Expert tiramisu tips
- If you have one, use a coated or non-metal saucepan: This prevents the acidity in the mango reacting with metal and giving the mango puree and curd a metallic aftertaste.
- Don't skip reducing the mango mixture: I've tried making mango curd without reducing the mango mixture and it tastes bland and has a metallic aftertaste. Don't skip this crucial step, it's worth it for a vibrant mango flavor!
- Don't overwhip the cream after adding the mascarpone cheese: Stop mixing as soon as you get stiff peaks! Overwhipping mascarpone cheese turns it into liquid, ruining the cream filling.
- Decide how moist you want the mango tiramisu to be. I went for a super milky, tres leches style so I really soaked the ladyfingers! If you want a less "juicy" tiramisu, dip the ladyfingers only briefly.
- Chill the tiramisu for at least 6 hours in the fridge: This makes sure that cream sets beautifully and that the ladyfingers moisten all the way to the center. The flavors mix and develop, and you get the perfect tiramisu!
🥄 Make ahead and storage
Tiramisu is the perfect make ahead dessert as it needs to set in the fridge for at least 6 hours or preferably, overnight. You can also make some of the components for the tiramisu ahead of time:
Mango puree and/or mango curd: Can be made a day or two ahead of time and stored in the fridge in an airtight container.
Finished mango tiramisu: Keep the tiramisu, covered in the fridge, for up to 4 days. You can freeze the whole tiramisu or any leftovers that you may have, wrapped tightly, for up to 2 months.
📖 Recipe FAQs
This tiramisu is safe for everyone to eat because it doesn't contain raw eggs. It does contain egg yolks that are cooked in the mango curd, giving it that richness and body that traditional tiramisu with eggs has. Whipped cream instead of raw egg whites gives it a light and fluffy texture. I use this technique in my viral lemon tiramisu and strawberry tiramisu.
Use gluten free ladyfingers or cookies! The rest of the tiramisu is naturally gluten free.
You can substitute mascarpone cheese with cream cheese in tiramisu. It's not ideal, as mascarpone and cream cheese have very different flavors, but it will work in a pinch. Mascarpone cheese is mild, milky, and has a higher milkfat content than cream cheese. Cream cheese has a more tart flavor.
You can, although it may not have much structural integrity since this recipe was designed to be scooped or sliced out of a casserole dish. Tiramisu is meant to be more pudding-like than cake-like.
When you stir mango and milk together, and let it sit for a bit, it tends to thicken almost like buttermilk. This makes it difficult for the mixture and flavor to absorb into the ladyfingers. So I prefer to dip the ladyfingers in vanilla milk and spread mango puree on top. You get a distinct layer of gooey mango puree and loads of milk flavor - it's really the best!
🥭 More mango and tiramisu recipes
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📖 Recipe
Mango Tiramisu
Equipment
- 8” by 11” oval dish or any non-metal dish of similar size
Ingredients
Mango Puree
- 4 cups mango fresh or frozen, 670g
- ¼ cup granulated sugar
- ¼ cup water
Mango Curd
- 4 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- ⅛ teaspoon sea salt
- 1 ½ cup mango puree
- ½ cup unsalted butter
Mango Tiramisu Filling
- 1 ½ cup heavy whipping cream chilled
- 1 lb mascarpone cheese chilled, 450g
- 1 tablespoon vanilla bean paste
- ⅛ teaspoon sea salt
- 1 ½ cup mango curd room temperature or chilled
Vanilla Milk Soak and Assembly
- 2 cups milk whole milk is best but you could use your milk of choice
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 36 ladyfingers amount may vary according to the size of your dish, 300g
- 2 fresh mangos for decorating
- 5 edible flowers for decorating (optional)
Instructions
Mango Puree
- Cut along the sides of the mango pit, removing the two fleshy cheeks. Score the flesh of each cheek in a grid pattern, making sure not to cut through the skin. Push the center out to turn each mango cheek inside out. Slice the cubes off the skin with a sharp knife.4 cups mango
- Measure out 4 cups of peeled and cubed mango and transfer them into a saucepan. Add ¼ cup of sugar and ¼ cup of water, stir, and bring to a simmer on medium-low heat.¼ cup granulated sugar, ¼ cup water
- Simmer, stirring frequently until it thickens to a jam like consistency and darkens slightly in color, this will take about 10 minutes. You should now have 2 cups of mango.
- Blend the mango with an immersion blender, smoothie blender, or food processor until smooth. If you notice that there are fibers in the puree, I recommend straining it for a smooth finished product. Set aside.
Mango Curd
- Combine egg yolks, sugar, lemon juice, and salt in a medium saucepan. Stir together until smooth.4 large egg yolks, ½ cup granulated sugar, 2 tablespoons lemon juice, ⅛ teaspoon sea salt
- Measure and add 1 ½ cups mango puree (reserve the remaining ½ cup for later) to the saucepan and stir. Cook on low heat, stirring frequently to prevent burning, until it starts bubbling.1 ½ cup mango puree
- Once it starts bubbling and thickens, remove from the heat. Add butter and stir until the butter melts.½ cup unsalted butter
- Transfer the curd into a non-metal container to cool in the refrigerator.
Mango Tiramisu Filling
- Pour the cold cream into a large bowl or standmixer. Use an electric mixer with a whisk attachment and whip the cream to soft peaks.1 ½ cup heavy whipping cream
- Stir the mascarpone cheese in the container to break it up. This makes it easier to blend. Add the mascarpone cheese, vanilla, and salt into the whipped cream and whip to stiff peaks.1 lb mascarpone cheese, 1 tablespoon vanilla bean paste, ⅛ teaspoon sea salt
- Measure 1 ½ cups of mango curd (reserve the remaining ½ cup in the refrigerator for the top of the tiramisu). Add 1 ½ cups of mango curd into the whipped mascarpone cream. It's ok if it's at room temperature and not fully chilled. Fold together gently.1 ½ cup mango curd
Vanilla Milk Soak and Assembly
- Combine milk, sugar, and vanilla extract in a wide soup bowl. Stir to dissolve the sugar.2 cups milk, ¼ cup granulated sugar, 1 tablespoon vanilla extract
- Dip a ladyfinger into the vanilla milk and lay out in a single layer in a tiramisu/ casserole dish. For a super moist tres leches style tiramisu, dip the ladyfingers in the milk and take them out when they feel heavy, about 5 seconds each. For a classic, slightly moist tiramisu, dunk the ladyfingers in the milk and immediately take them out.36 ladyfingers
- Spread half of the reserved mango puree (not mango curd!) in a thin layer on top of the ladyfingers. Transfer half of the mango tiramisu filling on top and spread it out to the edges.
- Add another layer of dipped ladyfingers, the remaining mango puree, and remaining filling on top. Smooth it with a spatula, cover, and refrigerate for at least 6 hours or overnight.
- Before serving, add the rest of the mango curd on top and spread until smooth. Then, decorate with peeled and thinly sliced mango and edible flowers (optional).2 fresh mangos, 5 edible flowers
Notes
- If you have one, use a coated or non-metal saucepan to prevent a metal aftertaste in the mango puree and curd.
- Don't skip reducing the mango mixture for a flavorful tiramisu
- Don't overwhip the cream after adding the mascarpone cheese
- Decide how moist you want the mango tiramisu to be. For a tres leches style, dunk the ladyfingers until they're soaked and heavy. For a less moist style, dip the ladyfingers briefly.
- Chill the tiramisu for at least 6 hours (preferably overnight) in the fridge for it to set perfectly.
Anastasia
This recipe is absolutely delicious! I love how it’s not too sweet and there is some tanginess from the mangoes. I brought it into work and it was gone within a few hours. Everyone who tried it said it was so delicious. My only comment is that I think next time I need to make it with half the amount of mascarpone cheese. I am an avid baker and make homemade whipped cream often, and whipped it to stiff peaks before folding in the mango. The texture was good at this point, but when I added the called for amount of mascarpone and continued whipping, it was far too wet and it lost the peaks/texture of the whipped cream. It still set well in the fridge, but it looked more like scrambled eggs than a fluffy consistency. Thanks for the unique recipe! I can’t wait to make it again
Mary
If you overwhip mascarpone cheese it does end up splitting and curdling. I'm so sorry this happened to you! I stop mixing just as soon as the mascarpone incorporates to prevent that. Glad you tried and liked the recipe overall, and I hope you give it another go some day!