If you've ever wanted to make tiramisu but felt nervous about the raw eggs, this Creamy Mango Tiramisu is for you! You've got creamy mascarpone filling and mango-dipped ladyfingers. And the best part is, only 15 minutes of prep!
A Quick Look at the Recipe
✅ Recipe Name: Creamy Mango Tiramisu
🕒 Ready In: 6 hours
👪 Serves: 10 servings
🍽 Calories: 468 ~ per serving (estimated)
🥣 Main Ingredients: Mango, Mascarpone, Ladyfingers, Condensed Milk
👌 Difficulty: Easy
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Classic tiramisu is one of those desserts I've always loved. I grew up eating it at family dinners where the table never had just one dessert, and the Italian influence from the Mediterranean coast meant it showed up more often than you'd expect in our home.
But when I started playing with a tropical version using mango pulp, I couldn't believe how naturally it worked. The sweetness of the mango replaces the bitterness of the espresso, and the result is lighter, brighter, and honestly just as impressive.
If you happen to buy extra mascarpone and want to make another delicious dessert, check out this No-Bake Mascarpone Lemon Cheesecake or the Pistachio Version! Enjoy No-bake desserts? I made these Samoas Cookie Bites the other day, and they turned out amazing!
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Why You'll Love This Recipe
No espresso, no problem: This is tiramisu for everyone at the table, kids included. The mango dipping liquid is sweet and fruity.
It gets better overnight: This is a true make-ahead dessert. You have to chill it for at least 6 hours, which means you can make it the night before and walk into the room with something that looks like you really tried.
Silky, creamy filling without the fuss: No tempering eggs, no double boiler, no stress.
Feeds a crowd: One pan serves 8-10 people and looks stunning on the table with that golden mango layer on top.
🥭 Creamy Mango Tiramisu Video
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Ingredient Notes
Mango Pulp (The Star): I made my own fresh pulp by blending ripe Ataulfo (champagne) mangoes until smooth. They're buttery, fiberless, and intensely sweet. To pick a good one, press it gently near the stem; it should give slightly and smell fragrant. If you'd rather use canned, Alphonso variety is the gold standard.
Mascarpone Cheese: Mascarpone is an Italian cream cheese but richer and denser than American cream cheese, with a delicate sweetness. It's the heart of any tiramisu. Make sure it's at room temperature before you start, or it will be lumpy.
Heavy Cream: This is what gives the filling its light, mousse-like texture. Whip it to stiff peaks — meaning when you lift the whisk, the cream holds a firm peak without drooping. Underwhipped cream makes a loose, runny filling. Really cold cream whips best and it helps if the bowl is cold as well.
Sweetened Condensed Milk: It adds a faint caramel richness that works really well with mango.
Ladyfingers (Savoiardi): Look for the Italian-style crisp ladyfingers, not the soft sponge cake type. The crisp ones absorb the mango-milk dip properly and hold their structure in the layers.
Instructions
Full recipe and instructions in the recipe card at the end of post
- Step 1: Whisk mascarpone and condensed milk until completely smooth.
- Step 2: Whip heavy cream to stiff peaks. Fold ⅓ in first, then fold in the rest gently.
- Step 3: Gently fold ¾ cup mango pulp into the filling.
- Step 4: Mix mango pulp into 1.5 cups milk. Dip each ladyfinger and then layer them on a tray.
- Step 5: Spread half the filling, add a second layer of dipped ladyfingers, top with remaining filling. Refrigerate at least 6 hours.
- Step 6: Pour remaining mango pulp over the top and garnish with chopped fresh mango.
Pro tip
4-second rule
The 4-second ladyfinger dip rule is non-negotiable. I know it feels like it's not enough, but ladyfingers keep absorbing liquid as the tiramisu chills overnight. Trust the process 😄
Substitutions & Variations
Dairy-free version? Use coconut cream in place of heavy cream (chill the can overnight and scoop only the solid cream). Swap mascarpone for a thick vegan cream cheese. The texture will be slightly less rich but still delicious.
Add a citrus twist: A teaspoon of lime zest folded into the filling brightens the whole dessert and cuts through the sweetness beautifully.
Individual cups: Instead of a baking dish, assemble in individual glasses or mason jars. Perfect for parties, no slicing required and everyone gets their own gorgeous serving.
FAQ
You want a mango that smells like a mango. Press it gently — it should give slightly, like a ripe avocado. If it's rock hard, it's not ready. If it smells sweet and floral near the stem, you've got a good one
This almost always means the heavy cream wasn't whipped to stiff peaks, or the mascarpone was too cold and didn't incorporate evenly. Make sure your cream reaches stiff peaks before folding, and let the mascarpone come fully to room temperature. The filling should hold its shape when you spoon it.
Full-fat cream cheese works in a pinch, but add a tablespoon of sour cream to loosen it. Mascarpone has a higher fat content and blends more smoothly.
More Dessert Recipes You'll Love
- No-Bake Mascarpone Pistachio Cheesecake8 Hours 15 Minutes
- No-Bake Mascarpone Lemon Cheesecake5 Hours 15 Minutes
- Apple Pie Baklava45 Minutes
- Lemon Posset Recipe2 Hours 10 Minutes
⭐️ Recipe
Creamy Mango Tiramisu
Ingredients
- 16 ladyfingers Saviordi
- 1.5 cups milk
- 16 oz mascarpone cheese room temperature
- 1½ cups heavy cream
- ½ can sweetened condensed milk
- 1½ cups fresh mango pulp for the filling
- 1 cup fresh mango pulp for the topping
- Chopped fresh mango for garnish
Instructions
Make the mascarpone filling
- Add the mascarpone cheese to a large mixing bowl. Pour in the condensed milk and whisk them together for about 1 minute until the mixture is completely smooth, creamy, and lump-free. Don't rush this step, any lumps here will carry through to the final filling.16 oz mascarpone cheese, ½ can sweetened condensed milk
Whip the cream
- In a separate clean bowl, whip the heavy cream with a hand mixer or stand mixer starting on medium speed, then increasing to high. Whip until stiff peaks form. When you lift the whisk, the cream should hold a firm peak without drooping. This is what gives the tiramisu its light, mousse-like texture so don't stop too early.1½ cups heavy cream
- Scoop about ⅓ of the whipped cream into the mascarpone mixture and fold it in to loosen the base. Then add the remaining whipped cream in two additions, folding gently each time with a rubber spatula. Use slow, sweeping motions from the bottom of the bowl up and over. Stop as soon as it's combined, overmixing will deflate the cream and make your filling dense.
Add the mango
- Pour the fresh mango pulp into the filling and fold gently until just incorporated. Set the filling aside.1½ cups fresh mango pulp
Dip the ladyfingers
- In a shallow dish wide enough to fit a ladyfinger lengthwise, whisk together 2 tablespoon of mango pulp and 1½ cups of milk until combined. Working one at a time, dip each ladyfinger into the mixture for exactly 4 seconds, flipping halfway through so both sides absorb evenly. Don't soak them longer than that. They will continue absorbing liquid as the tiramisu chills, and over-soaked ladyfingers will turn the base soggy.16 ladyfingers, 1.5 cups milk
Layer the tiramisu
- Arrange the dipped ladyfingers in a single snug layer across the bottom of your serving dish. If needed, break a few ladyfingers to fill any gaps.
- Spoon half of the mango mascarpone filling over the ladyfinger layer. Use an offset spatula or the back of a spoon to spread it into an even, smooth layer all the way to the edges.
- Add your second layer of dipped ladyfingers directly on top of the filling, pressing them down very gently so they sit flat.
- Spoon the remaining filling over the second ladyfinger layer and smooth the top as evenly as possible. This is the surface everyone will see, so take your time here.
Chill
- Cover the dish tightly with plastic wrap, pressing it gently against the surface of the filling to prevent a skin from forming. Refrigerate for at least 6 hours. Overnight is strongly recommended, the ladyfingers soften to a perfect custardy texture and the layers set up beautifully.
Top and serve
- Just before serving, pour the remaining 1 cup of mango pulp over the top of the tiramisu and spread it gently into an even layer. Scatter the chopped fresh mango over the surface. Slice and serve immediately straight from the fridge.1 cup fresh mango pulp, Chopped fresh mango for garnish
Leslie Gomez says
This was insanely good!