Description
A delightful twist on the classic Italian dessert, Mango Tiramisu features layers of mango-infused ladyfingers and creamy mascarpone filling, topped with fresh mango slices and mint leaves. This no-bake, chilled dessert offers a refreshing, tropical flavor perfect for summer gatherings or a special treat.
Ingredients
Mascarpone Mixture
- 16 oz (450g) mascarpone cheese
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream or double cream
- ¾ cup mango pulp
Dipping Mixture
- 1 ⅓ cup mango pulp (for dipping)
Main Assembly
- 260 g ladyfingers (enough to fill the dish)
Garnish
- ⅔ cup mango pulp (remaining)
- ½ mango, sliced
- ¼ cup fresh mint leaves
Instructions
- Prepare the Mascarpone Mixture: In a mixing bowl, whisk together the mascarpone cheese, sugar, and vanilla extract for about one minute, or until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gradually fold in the remaining whipped cream carefully to keep the mixture airy.
- Add Mango Pulp: Stir in ¾ cup of mango pulp gently into the mascarpone and whipped cream mixture, then set this filling aside for assembly.
- Prepare the Ladyfingers: Pour the remaining 1 ⅓ cup mango pulp into a shallow dish. Dip each ladyfinger into this mango pulp for about ten seconds to soak but not become soggy. Arrange the soaked ladyfingers in a single layer at the bottom of your serving dish. If the mango pulp is too thick for dipping, thin it with 1-2 tablespoons of water.
- Assemble the First Layer: Spread half of the mango mascarpone filling evenly over the layer of soaked ladyfingers. Smooth the surface carefully.
- Second Layer: Add another layer of mango-pulp dipped ladyfingers on top of the filling. Then spread the remaining mascarpone filling over these ladyfingers and smooth the top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, allowing the flavors to meld and the dessert to set properly.
- Final Touch and Serve: Just before serving, pour the remaining ⅔ cup of mango pulp over the top and smooth it out. Garnish the tiramisu with thin mango slices arranged as roses in a corner and scatter fresh mint leaves for a vibrant finishing touch. Serve chilled as a refreshing fruity dessert.
Notes
- For a thinner dipping mango pulp, add a tablespoon or two of water to avoid soggy ladyfingers.
- Ensure the whipped cream has stiff peaks to maintain the light and airy texture of the filling.
- This dessert is best prepared a day ahead to allow flavors to meld and texture to develop.
- Use ripe, sweet mango pulp for the best flavor; fresh mangoes can be pureed if canned pulp is unavailable.
- Substitute mascarpone with cream cheese for a different but still delicious flavor profile.
- Keep tiramisu refrigerated until serving to maintain freshness and consistency.
