This mango tiramisu is a dreamy no-bake dessert layered with juicy fresh mangoes, fluffy mascarpone cream, and espresso-free Savoiardi soaked in mango nectar.
It’s light, tropical, and perfect for warm weather gatherings!
Why You’ll Love This Recipe
A fruity, sunshine-inspired twist on traditional tiramisu
No coffee or cocoa — kid-friendly and refreshing
No baking needed — ideal for summer parties
Layers of creamy mascarpone and sweet ripe mango
Easy to make ahead for a stress-free dessert
What You’ll Need (Ingredient Highlights)
Ripe Mangoes – Thinly sliced fresh mango brings vibrant tropical flavor and natural sweetness.
Use varieties like Alphonso, Ataulfo, or Kensington Pride.
Mascarpone Cheese – Rich and creamy, it forms the velvety base of the filling.
Thickened Cream – Whipped to soft peaks, this lightens the texture beautifully.
Caster Sugar – Fine sugar dissolves easily into the cream.
Savoiardi Biscuits – Classic ladyfingers for structure and subtle sponge texture. (See note below.)
Mango Nectar or Orange Juice – Used to soak the biscuits and boost mango flavor without alcohol or coffee.
Vanilla Essence – Adds depth to the cream layer.
Gelatin or Agar-Agar (Optional) – Helps seal and shine the mango topping.
Pro Tips Before You Start
Use ripe but firm mangoes for clean slices and easy layering.
Chill your mixing bowl and cream before whipping for best volume.
Don’t oversoak the biscuits — quick dips prevent sogginess.
Refrigerating overnight helps layers firm up for clean slicing.
For a showstopping top, layer mango slices in a rose or fan pattern.
How to Make Creamy Mango Tiramisu (Mangomisu)
Step 1: Prep the Pan
Line the base of a 20 or 22 cm springform pan with parchment paper to make unmolding easier.
Step 2: Whip the Cream
In a chilled bowl, whip the thickened cream until it begins to thicken.
Step 3: Sweeten and Flavor
Add the caster sugar and vanilla essence to the cream.
Whip again just to combine.
Step 4: Add Mascarpone
Gently whisk in the mascarpone cheese until smooth and fully incorporated. Don’t overmix.
Step 5: Layer the Biscuits
Quickly dip each Savoiardi biscuit into the mango nectar (or orange juice) and arrange in a tight, even layer at the bottom of the pan.
Step 6: Add Cream Layer
Spread half of the mascarpone cream mixture over the biscuit layer, smoothing the top with a spatula.
Step 7: Add Mango Slices
Arrange thin mango slices evenly over the cream layer.
Step 8: Repeat Layers
Add a second layer of nectar-dipped Savoiardi biscuits, followed by the remaining cream mixture.
Top with more mango slices.
Step 9: Optional Gelatin Glaze
Brush the top layer of mango with a light gelatin or agar-agar glaze to give it a glossy finish and prevent oxidation.
Step 10: Chill Overnight
Cover and refrigerate overnight to allow the layers to set.
Step 11: Unmold and Serve
Carefully remove the sides of the springform pan and serve the chilled mangomisu in slices.
What to Serve It With
A cup of coconut milk tea or jasmine green tea
Toasted coconut flakes or pistachios on top
A drizzle of passionfruit pulp for extra zing
Variations & Substitutions
Use orange juice instead of mango nectar for a citrusy twist
Swap mascarpone with whipped cream cheese for a tangier version
Try canned mango slices if fresh mango is out of season
Add a splash of mango liqueur to the soaking liquid for an adult dessert
Storage & Leftovers
Store mango tiramisu in the fridge, covered, for up to 3 days.
It’s not recommended to freeze as the texture may become watery when thawed.
FAQs
Can I make this ahead of time?
Yes! It’s best made a day in advance so the flavors can meld and the layers set firmly.
What’s the best mango for mangomisu?
Use ripe but firm mangoes with little fiber.
Varieties like Alphonso, Ataulfo, or Champagne mangoes work beautifully.
Can I skip the gelatin glaze?
Yes. The glaze is optional, but it does keep the mangoes fresh and adds shine.
Can I make this alcohol-free?
This version is completely alcohol-free, perfect for all ages.
What if I don’t have mascarpone?
Use a mix of cream cheese and whipped cream for a similar texture.
How do I keep the biscuits from getting soggy?
Just dip briefly — 1–2 seconds in the juice is plenty.
Can I use frozen mango?
Yes, thaw and pat dry before slicing, but fresh mango gives the best appearance.
Final Thoughts
This mango tiramisu is pure sunshine in dessert form — a creamy, fruity, and delightfully easy treat that never fails to impress.
It’s the kind of recipe I turn to when I want something light yet indulgent, with flavors that transport you straight to a tropical escape.
