Mango Tiramisu Tropical Twist (Printable)

Tropical layers of mango puree and mascarpone cream over coffee-dipped ladyfingers

# What You'll Need:

→ Mango Layer

01 - 3 ripe mangoes, peeled and diced (approximately 1.3 pounds)
02 - 2 tablespoons sugar (optional, adjust to mango sweetness)
03 - Juice of 1 lime

→ Mascarpone Cream

04 - 8.8 ounces mascarpone cheese
05 - 0.85 cup heavy cream, chilled
06 - 0.6 cup powdered sugar
07 - 1 teaspoon vanilla extract

→ Ladyfingers & Soaking

08 - 7 ounces ladyfinger biscuits (savoiardi)
09 - 0.5 cup strong brewed coffee, cooled
10 - 2 tablespoons dark rum or mango juice (optional)

→ Garnish

11 - 1 ripe mango, sliced thin
12 - Fresh mint leaves

# Directions:

01 - Blend diced mangoes with lime juice and sugar until completely smooth. Transfer to a container and set aside.
02 - Combine mascarpone cheese, powdered sugar, and vanilla extract in a large bowl. Beat with electric mixer until smooth and creamy.
03 - In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until fully incorporated and fluffy.
04 - Combine cooled coffee with rum or mango juice in a shallow dish suitable for dipping ladyfingers.
05 - Quickly dip each ladyfinger into coffee mixture, avoiding oversaturation. Arrange in a single layer at the bottom of an 8x8 inch serving dish or individual glasses.
06 - Spread half of the mango puree evenly over the ladyfingers. Top with half of the mascarpone cream mixture, spreading smoothly.
07 - Repeat with another layer of dipped ladyfingers. Top with remaining mango puree, followed by remaining mascarpone cream. Smooth the top surface evenly.
08 - Cover dish tightly with plastic wrap. Refrigerate for minimum 4 hours; overnight chilling recommended for optimal texture and flavor development.
09 - Just before serving, arrange fresh mango slices and mint leaves on top. Serve chilled.

# Expert Tips:

01 -
  • The bright mango flavor cuts through the rich mascarpone creating perfect balance
  • No oven required making it ideal for hot summer days when you want something impressive but effortless
02 -
  • Dip the ladyfingers quickly and work fast because they become soggy within seconds
  • The overnight chilling period is non negotiable for proper texture and flavor development
03 -
  • Freeze the mango puree in ice cube trays during peak season for year round making
  • Use a serrated knife to slice the garnish mango paper thin without crushing it

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