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Mango Tiramisu Recipe

by AI Chef
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Mango Tiramisu recipe

Delight your senses with this luscious Mango Tiramisu, a tropical spin on the classic Italian dessert. Featuring ripe mangoes and velvety mascarpone cream layered between soft sponge cake, this dessert marries sweet and tangy flavors for an unforgettable experience. Perfect for any occasion, this no-bake recipe is an absolute crowd-pleaser.

ripe mango

With just 10 minutes of preparation time, this quick and easy dessert offers a gourmet experience without the extensive effort usually associated with traditional tiramisu. Assembly is simple and straightforward, making this a fantastic recipe for beginners and busy individuals.

This recipe is perfect for small gatherings as it yields 4-6 servings, depending on the portion size. Enjoy a slice of this Mango Tiramisu as a refreshing end to a meal, or as a sweet afternoon treat.

Special Requirements

For this recipe, you will need mango juice for soaking the sponge cake. If you can’t find mango juice in stores, you can make it at home by pureeing additional mango and straining it to remove any pulp. The sponge cake should ideally be plain and not too sweet, as the mango and mascarpone cream will provide the primary flavors.

Equipment Needed

  1. Cutting Board: For cutting the mango and sponge cake.
  2. Sharp Knife: For cutting the mango and sponge cake into cubes.
  3. Mixing Bowls: For mixing the cream and mascarpone cheese.
  4. Whisk or Hand Mixer: For whipping the cream to the right consistency.
  5. Citrus Juicer: Optional but helpful for extracting lemon juice.
  6. Spatula: For folding the mascarpone cheese into the whipped cream.
  7. Serving Dish or Individual Glasses: For layering and presenting the tiramisu.
  8. Measuring Cups and Spoons: For measuring ingredients accurately.
  9. Spoon: For drizzling mango juice over the sponge cake and for serving.
  10. Plastic Wrap or Reusable Food Cover: For covering the tiramisu before refrigerating.

Serving Suggestions

Ideal Temperature and Presentation Suggestions:

  • Mango Tiramisu is best served chilled, so be sure to refrigerate it for at least 2 hours or ideally overnight before serving.
  • When ready to serve, consider adding a final touch of garnish such as a mint leaf or a light dusting of powdered sugar for a polished presentation.
  • For individual servings, consider using clear glasses or dessert dishes to showcase the lovely layers of the tiramisu.

Pairing Recommendations:

  • Mango Tiramisu is quite versatile and can be served as a dessert after most meals, given its light and fruity nature.
  • For a beverage pairing, consider a cool glass of sparkling wine or Prosecco. The effervescence of these drinks can cut through the creaminess of the tiramisu, balancing the flavors perfectly.
  • If you prefer non-alcoholic beverages, a lightly sweetened iced tea or a tangy lemonade would complement the sweetness of the dessert well.

Storage Instructions

Guidelines for Refrigeration and Shelf-Life:

  • Mango Tiramisu should be stored in the refrigerator due to its dairy content. Keep it covered with a plastic wrap or in an airtight container to prevent it from absorbing other flavors from the fridge.
  • When stored correctly, the tiramisu will maintain its quality for 2-3 days. Beyond this, the sponge cake may start to get overly soggy from the cream and juice.
  • This dessert is not recommended for freezing, as the texture of the cream and the mango may change upon thawing, becoming grainy or overly watery.

Mango Tiramisu Recipe Guide

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 350 calories 25g fat


  • 1 large ripe mango
  • 1 medium-sized sponge cake
  • 200g of mascarpone cheese
  • 1 teaspoon of lemon juice
  • 200ml of heavy cream
  • 35g of sugar


  • Select a ripe mango. It should give a little when pressed gently, and it should have a sweet, fruity aroma at the stem end.
  • To peel the mango, slice off the top and bottom to create flat surfaces. Stand the mango upright and slice downward following the contour of the fruit to remove the skin.
  • Slice the flesh away from the seed in the middle of the fruit.
  • Cut the mango flesh into cubes. Reserve a few cubes for garnishing the tiramisu later.
  • Sprinkle the cubed mango with the teaspoon of lemon juice. This will enhance the mango's flavor and prevent it from browning. Set aside.

Selection and Preparation of the Sponge Cake:

  • Choose a plain, unsweetened sponge cake for this recipe. It should be light and fluffy to absorb the mango juice and blend well with the other flavors.
  • If the sponge cake is very fresh, you may want to let it dry out a little. This will help it absorb more of the mango juice without becoming too soggy.
  • Cut the sponge cake in half horizontally to create two thin layers. The thickness can be adjusted according to personal preference. If you prefer a more cake-like texture in your tiramisu, you might leave the cake a bit thicker.
  • Cut the sponge cake into cubes or strips that will fit into your serving dish or glasses. Set aside.

Instructions on Whipping the Cream:

  • Pour the heavy cream into a clean, dry mixing bowl. With a whisk or a hand mixer, begin whipping the cream at a low speed, gradually increasing to medium as it thickens.
  • Continue whipping until the cream forms soft peaks. Be careful not to overbeat, as the cream can become grainy and butter-like.
  • Add the sugar to the whipped cream, whisking until well incorporated.
  • Now add the mascarpone cheese. Mascarpone cheese is creamy and rich, with a smooth texture that mixes well with the whipped cream. Make sure it's cold when you add it in.
  • Gently fold the mascarpone cheese into the whipped cream until the mixture is smooth and creamy. Be careful not to overmix, as this can cause the mascarpone to lose its fluffy texture.
  • Gently fold in the cubed mangoes (reserve some for garnish) into the mascarpone cream mixture, ensuring they're well distributed. This will infuse the cream with a delicious mango flavor. Remember to save some of the mango cubes for the final garnish.

Assembly of the Tiramisu:

  • Arrange a layer of sponge cake at the bottom of your serving dish or individual glasses.
  • Drizzle the mango juice over the sponge cake, ensuring it's well-soaked but not overly saturated.
  • Next, layer the mascarpone and mango cream over the soaked sponge cake. Use a spatula to spread the cream evenly across the sponge cake layer.
  • Add a layer of the reserved mango cubes over the cream.
  • Repeat the process, starting again with another layer of soaked sponge cake, followed by the cream and mango cubes. You can create as many layers as you like or as your dish or glass allows, but typically, two to three layers are sufficient.
  • Once the final layer of mascarpone and mango cream is spread, garnish the top with the remaining mango cubes.
  • For a visually appealing touch, you could sprinkle some crushed biscuit, toasted coconut, or a hint of mint leaves on top.
  • Cover the tiramisu and refrigerate it for at least 2 hours or overnight before serving. This will allow the flavors to meld together beautifully.


This easy, no-bake Mango Tiramisu is a delightful twist on the classic Italian dessert, perfect for any occasion. Its bright mango flavor and creamy mascarpone cream provide a luxurious treat that’s surprisingly quick to make. Enjoy the tropical flair it brings to your dessert table!

We would love to hear about your experience with this recipe! Did you make any variations? How did it turn out? Your feedback not only helps me improve, but also benefits others who might want to try this recipe. So, do share your Mango Tiramisu moments with us!

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