When I first tried this Mango Tiramisu, I was amazed by how the rich mascarpone cheese pairs perfectly with the tropical flavors of mango and passion fruit. It’s refreshing, creamy, and irresistibly delightful—perfect for any occasion!
A Tropical Twist on Classic Tiramisu
One of the reasons I love Tiramisu is its incredible versatility. This dessert is a canvas for creativity, allowing you to adapt it to suit your preferences.
If you prefer not to use raw eggs, you can skip them entirely and still achieve a delicious result, as shown in my Simple Eggless Tiramisu Recipe and Biscoff Tiramisu.
If ladyfingers aren’t your thing, you can substitute them with Oreos, like in my Oreo Tiramisu Recipe.
Fruits can also bring a refreshing twist to tiramisu, and this Mango Tiramisu is a perfect example.
In my household, mangoes are a staple ingredient and rarely go uneaten.
Whether it’s in Mango Pomelo Sago, Mango Panna Cotta, or Mango Crepe Cake, mangoes always steal the show.
My Mango Tiramisu
Mango Tiramisu quickly became a family favorite—it combines the rich, velvety texture of traditional tiramisu with the fresh, tropical notes of ripe mangoes.
While this recipe shares similarities with the classic Italian tiramisu, there are some notable differences.
Instead of soaking the ladyfingers in coffee, I use milk, which makes this dessert lighter and fruitier. I believe cooking is about exploring and experimenting with ingredients, rather than strictly adhering to tradition. By making small changes like these, you can create a dessert that’s tailored to your own taste and preferences.
For this Mango Tiramisu, I’ve included raw egg yolks in the recipe, but I take extra care to make them safe to eat by gently heating them over a double boiler while whipping.
This step not only pasteurizes the eggs but also gives the egg yolk mixture a light, fluffy texture that helps create the creamy base for the tiramisu. It’s a simple technique that adds a layer of safety without compromising on flavor or texture.
Why You‘ll Love This Recipe
- Refreshing & Fruity: The tropical flavors of mango and passion fruit are vibrant and refreshing.
- Creamy Layers: The mascarpone cheese and whipped cream create a velvety texture that’s simply divine.
- Perfect for Sharing: This dessert is a showstopper for gatherings and is sure to impress your guests.
- Make-Ahead Friendly: It tastes even better after chilling, so you can prepare it in advance.
Ingredients
Fruit Components
- 600g mango, cut into small cubes (400g for the jam, 200g for topping)
- 50g passion fruit pulp
- Juice of ½ lemon
- Blueberries, optional (for decoration)
- 5 slices lemon, optional (for decoration)
Egg Custard Base
- 3 pasteurized egg yolks
- 60g granulated sugar (40g for the fruit jam, 20g for whipping the yolks)
Cheese Mixture
- 250g mascarpone cheese
- 200g heavy cream
Other
- 18 ladyfingers (homemade or store-bought)
- Milk, as needed
Instructions
1. Make the Mango and Passion Fruit Jam
- Peel and pit the mangoes, then cut them into small cubes. Measure 400g of mango cubes and place them in a heavy-bottomed pan.
- Add 50g passion fruit pulp, 40g granulated sugar, and juice from ½ lemon to the pan.
- Cook over low heat, stirring constantly to prevent sticking. As the water evaporates, the mixture will thicken to a jam-like consistency. Remove from heat and let it cool.
2. Prepare the Egg Custard Cheese Mixture
- In a mixing bowl, combine 3 pasteurized egg yolks with 20g granulated sugar.
- Place the bowl over a double boiler, ensuring the water stays between 60–70°C (140–158°F) to prevent curdling.
- Whisk continuously until the mixture turns pale, doubles in volume, and forms ribbons when the whisk is lifted.
- In another bowl, soften 250g mascarpone cheese with a spatula until smooth.
- Gently fold the whipped egg yolks into the mascarpone cheese until fully incorporated.
3. Whip the Heavy Cream
- In a clean bowl, whip 200g heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone and egg mixture until smooth and well combined.
4. Prepare the Ladyfingers
- Pour a small amount of milk into a shallow dish.
- Quickly dip each ladyfinger into the milk for 3 seconds, allowing it to absorb moisture without becoming soggy.
5. Assemble the Tiramisu
- Arrange a layer of milk-dipped ladyfingers at the bottom of your container, covering the entire base.
- Spread a layer of mango and passion fruit jam over the ladyfingers.
- Add a layer of the mascarpone cream mixture, smoothing it out with a spatula.
- Repeat the layers until you’ve used all the ingredients, finishing with a layer of mascarpone cream.
6. Chill and Decorate
- Cover the container with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, spread a layer of mango and passion fruit jam on top.
- Decorate with the remaining mango cubes, blueberries, and lemon slices for an elegant presentation.
Frequently Asked Questions
- Can I use frozen mango?
Yes, but ensure it’s fully thawed and drained to avoid excess moisture in the sauce. - How long can I store the tiramisu?
Store it in the refrigerator for up to 3 days in an airtight container. - Can I skip the passion fruit?
While passion fruit adds a tangy kick, you can substitute it with more mango or another fruit puree.Light and Creamy Mango Tiramisu
This Mango Tiramisu is a tropical twist on the classic dessert, featuring layers of milk-soaked ladyfingers, fruity mango-passion fruit sauce, and creamy mascarpone filling. It's light, refreshing, and perfect for any occasion!Servings: 4Ingredients
Fruit Components
- 600 g mango cut into small cubes (400g for the jam, 200g for topping)
- 50 g passion fruit pulp
- Juice of ½ lemon
- Blueberries optional (for decoration)
- 5 slices lemon optional (for decoration)
Egg Custard Base
- 3 pasteurized egg yolks
- 60 g granulated sugar 40g for the fruit jam, 20g for whipping the yolks
Cheese Mixture
- 250 g mascarpone cheese
- 200 g heavy cream
Other
- 18 ladyfingers homemade or store-bought
- Milk as needed
Instructions
Make the Mango and Passion Fruit Jam
- Peel and pit the mangoes, then cut them into small cubes. Measure 400g of mango cubes and place them in a heavy-bottomed pan.
- Add 50g passion fruit pulp, 40g granulated sugar, and juice from ½ lemon to the pan.
- Cook over low heat, stirring constantly to prevent sticking. As the water evaporates, the mixture will thicken to a jam-like consistency. Remove from heat and let it cool.
Prepare the Egg Custard Cheese Mixture
- In a mixing bowl, combine 3 pasteurized egg yolks with 20g granulated sugar.
- Place the bowl over a double boiler, ensuring the water stays between 60–70°C (140–158°F) to prevent curdling.
- Whisk continuously until the mixture turns pale, doubles in volume, and forms ribbons when the whisk is lifted.
- In another bowl, soften 250g mascarpone cheese with a spatula until smooth.
- Gently fold the whipped egg yolks into the mascarpone cheese until fully incorporated.
Whip the Heavy Cream
- In a clean bowl, whip 200g heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone and egg mixture until smooth and well combined.
Prepare the Ladyfingers
- Pour a small amount of milk into a shallow dish.
- Quickly dip each ladyfinger into the milk for 3 seconds, allowing it to absorb moisture without becoming soggy.
Assemble the Tiramisu
- Arrange a layer of milk-dipped ladyfingers at the bottom of your container, covering the entire base.
- Spread a layer of mango and passion fruit jam over the ladyfingers.
- Add a layer of the mascarpone cream mixture, smoothing it out with a spatula.
- Repeat the layers until you've used all the ingredients, finishing with a layer of mascarpone cream.
Chill and Decorate
- Cover the container with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, spread a layer of mango and passion fruit jam on top.
- Decorate with the remaining mango cubes, blueberries, and lemon slices for an elegant presentation.