If you’re a fan of classic Italian sweets but love tropical flavors, this Mango Tiramisu is going to be your next dessert obsession. It’s everything you love about traditional tiramisu — the layers, the creaminess, the elegance — but with a sun-kissed mango upgrade that makes it perfect for summer, parties, and family gatherings. It’s the kind of showstopper dessert that’s easy to assemble but tastes and looks like something from a high-end bakery.
In this article, you’ll learn everything from the origins of tiramisu to the tropical transformation using fresh mangoes, tips for hosting with this dessert, ideas for fruit-shaped or plated presentations, and of course — the full detailed recipe.
What Is Mango Tiramisu?
Tiramisu is a beloved Italian dessert traditionally made with layers of coffee-soaked ladyfingers (savoiardi), mascarpone cream, and a dusting of cocoa powder. This fruity version substitutes the coffee and cocoa with pureed mangoes, resulting in a bright, fresh, and creamy treat that’s both familiar and exotic.
Why Make Mango Tiramisu?
- It’s no-bake, making it perfect for hot weather.
- It’s a crowd-pleaser — ideal for potlucks, brunches, birthdays, and dinner parties.
- It highlights seasonal fruit in a creative, elegant way.
- It’s a fusion dessert that brings together Italian tradition and tropical flavors.
- The golden hue of mango makes for a stunning presentation.
Ingredients for Mango Tiramisu
Here’s what you’ll need to bring this dreamy dessert to life:
For the Mango Puree:
- 3 large ripe mangoes (about 2 cups of mango flesh)
- 1 tablespoon fresh lime juice
- 2 tablespoons sugar (adjust based on sweetness of mangoes)
For the Mascarpone Layer:
- 1 ½ cups mascarpone cheese
- 1 ¼ cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1 package ladyfinger biscuits (savoiardi)
- ¼ cup mango juice or nectar (to dip the ladyfingers)
- ½ cup mango cubes for garnish
- Optional: mint leaves, lime zest, or white chocolate curls for decoration
How to Make Mango Tiramisu – Step-by-Step
Step 1: Prepare the Mango Puree
Peel and pit your ripe mangoes, then blend the flesh in a food processor or blender with lime juice and sugar until silky smooth. Taste and adjust sweetness as needed. Set aside.
Tip: If your mangoes are very juicy, strain the puree slightly to avoid making the tiramisu too runny.
Step 2: Whip the Mascarpone Cream
In a large chilled bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Use an electric mixer to beat until medium peaks form — you want it light and airy but not overwhipped.
Don’t overmix or the cream may split. It should be smooth and hold its shape.
Step 3: Soften the Ladyfingers
In a shallow dish, pour your mango juice or nectar. Dip each ladyfinger very quickly into the juice — just 1 second per side. They’ll absorb quickly, and you don’t want them soggy.
Step 4: Layer the Tiramisu
In a square dish or trifle bowl:
- Place a layer of dipped ladyfingers at the bottom.
- Spoon over a generous layer of mango puree.
- Add a layer of the whipped mascarpone cream.
- Repeat the process until all components are used — typically two full layers.
- Finish with a smooth layer of mascarpone on top.
Refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld.
Presentation Ideas – Elegant & Fruit-Inspired
Mango tiramisu offers the chance to be playful with how you serve it.
1. Fruit-Shaped Mini Servings
Spoon the tiramisu into silicone mango or heart-shaped molds, freeze until set, and unmold for adorable individual desserts. Garnish with edible gold dust or mint.
2. Layered Glasses or Mason Jars
Serve in clear glasses for visible layers — stunning for dinner parties and ideal for make-ahead servings.
3. Dessert Spaghetti Style
For a fun twist, pipe mascarpone cream using a spaghetti-tip nozzle onto a plate, topping it with mango “meatballs” (scooped balls), mimicking a dessert spaghetti — fun and kid-friendly!
Hosting with Mango Tiramisu
Perfect For:
- Family gatherings where you need a make-ahead dessert.
- Summer BBQs and tropical-themed events.
- Elegant dinner parties with a fruity finale.
- Holiday desserts for guests who don’t love chocolate.
This dessert travels well in a sealed glass dish and can be made a day in advance. Add garnishes just before serving.
Mango Tiramisu Variations
Coconut Mango Tiramisu:
Add coconut milk to the mango puree and sprinkle shredded coconut between layers for a tropical island twist.
Mango & Passionfruit Tiramisu:
Swirl in passionfruit pulp with the mango puree for a sweet-tart pop of flavor.
Vegan Mango Tiramisu:
Use dairy-free whipped cream, vegan cream cheese, and eggless ladyfingers. Mango is already naturally vegan!
How to Pick the Best Mangoes
The key to an irresistible Mango Tiramisu is ripe, juicy mangoes.
- Look for mangoes that give slightly when pressed.
- Avoid wrinkled skin or black spots.
- Ataulfo, Alphonso, and Kent mangoes are ideal for desserts due to their rich sweetness and low fiber.
Tips & Tricks for Success
✅ Chill Time is key: Don’t rush it. The longer it sets, the better the texture and flavor.
✅ Don’t soak too long: Over-dipping ladyfingers will cause them to disintegrate.
✅ Balance sweetness: Mangoes vary in sweetness. Adjust sugar in the puree accordingly.
✅ Use quality mascarpone: It makes all the difference in the creaminess and taste.
✅ Double the batch: It goes fast. You’ll thank yourself later.
Storing Mango Tiramisu
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Can be frozen for up to 2 weeks. Thaw in the fridge overnight before serving.
- Not recommended: Leaving it at room temperature for long — it contains dairy and soft fruit.
Frequently Asked Questions (FAQs)
Can I use canned mango puree?
Yes! Just ensure it’s unsweetened or adjust the added sugar. Indian Alphonso mango puree (in cans) is a popular and flavorful option.
Can I make this dessert ahead of time?
Absolutely. Mango tiramisu is best made the day before to allow the flavors to meld and the ladyfingers to soften perfectly.
What if I don’t have mascarpone?
You can substitute with a blend of cream cheese and whipped cream in a pinch, though the taste will be slightly tangier.
Full Recipe – Mango Tiramisu
Ingredients:
Mango Puree:
- 3 ripe mangoes, peeled and chopped
- 1 tbsp lime juice
- 2 tbsp sugar (adjust as needed)
Mascarpone Cream:
- 1½ cups mascarpone
- 1¼ cups cold heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Assembly:
- 24 ladyfingers (approx.)
- ¼ cup mango nectar or juice
- Garnish: diced mango, mint, optional lime zest
Instructions:
- Blend mango, lime juice, and sugar until smooth. Set aside.
- In a bowl, whip mascarpone, cream, sugar, and vanilla until soft-medium peaks.
- Briefly dip ladyfingers in mango nectar, then layer in a dish.
- Add a layer of mango puree, then a layer of cream.
- Repeat once more and smooth the top.
- Chill for at least 4 hours.
- Garnish with mango cubes and mint. Serve chilled.
Final Thoughts
Mango Tiramisu isn’t just a twist on a classic — it’s a reinvention that captures the essence of summer, the richness of Italian tradition, and the creative flair of fruit-based desserts. Whether you’re hosting friends, looking to elevate a weeknight dinner, or preparing something fresh for a celebration, this dessert will not disappoint.
It’s simple to make, visually beautiful, and indulgently satisfying. Most importantly, it delivers a bold mango flavor wrapped in elegance and nostalgia.
