Mango Tiramisu
Serves 12
30 mins prep
20 mins cook
360 mins Chill Time
50 mins total
This mango tiramisu is rich, creamy, and full of mango flavor! Mango curd is folded into the filling and used to top the tiramisu for a rich and tangy mango flavor that is luxuriously creamy. Plus, you don't have to worry about raw eggs as the yolks are cooked in the mango curd! The ladyfingers are soaked in vanilla milk, topped with mango puree, and layered with an indulgent, mousse-like mango mascarpone cream. Use fresh or frozen mango for this recipe.
Mango Puree
Mango Curd
Mango Tiramisu Filling
Vanilla Milk Soak and Assembly
Mango Puree
Cut along the sides of the mango pit, removing the two fleshy cheeks. Score the flesh of each cheek in a grid pattern, making sure not to cut through the skin. Push the center out to turn each mango cheek inside out. Slice the cubes off the skin with a sharp knife.
cup mango
Measure out 4 cups of peeled and cubed mango and transfer them into a saucepan. Add ¼ cup of sugar and ¼ cup of water, stir, and bring to a simmer on medium-low heat.
cup granulated sugar
cup water
Simmer, stirring frequently until it thickens to a jam like consistency and darkens slightly in color, this will take about 10 minutes. You should now have 2 cups of mango.
Blend the mango with an immersion blender, smoothie blender, or food processor until smooth. If you notice that there are fibers in the puree, I recommend straining it for a smooth finished product. Set aside.
Mango Curd
Combine egg yolks, sugar, lemon juice, and salt in a medium saucepan. Stir together until smooth.
large egg yolks
cup granulated sugar
tbsp lemon juice
tsp sea salt
Measure and add 1 ½ cups mango puree (reserve the remaining ½ cup for later) to the saucepan and stir. Cook on low heat, stirring frequently to prevent burning, until it starts bubbling.
cup mango puree
Once it starts bubbling and thickens, remove from the heat. Add butter and stir until the butter melts.
cup unsalted butter
Transfer the curd into a non-metal container to cool in the refrigerator.
Mango Tiramisu Filling
Pour the cold cream into a large bowl or standmixer. Use an electric mixer with a whisk attachment and whip the cream to soft peaks.
cup heavy whipping cream
Stir the mascarpone cheese in the container to break it up. This makes it easier to blend. Add the mascarpone cheese, vanilla, and salt into the whipped cream and whip to stiff peaks.
lb mascarpone cheese
tbsp vanilla bean paste
tsp sea salt
Measure 1 ½ cups of mango curd (reserve the remaining ½ cup in the refrigerator for the top of the tiramisu). Add 1 ½ cups of mango curd into the whipped mascarpone cream. It's ok if it's at room temperature and not fully chilled. Fold together gently.
cup mango curd
Vanilla Milk Soak and Assembly
Combine milk, sugar, and vanilla extract in a wide soup bowl. Stir to dissolve the sugar.
cup milk
cup granulated sugar
tbsp vanilla extract
Dip a ladyfinger into the vanilla milk and lay out in a single layer in a tiramisu/ casserole dish. For a super moist tres leches style tiramisu, dip the ladyfingers in the milk and take them out when they feel heavy, about 5 seconds each. For a classic, slightly moist tiramisu, dunk the ladyfingers in the milk and immediately take them out.
ladyfingers
Spread half of the reserved mango puree (not mango curd!) in a thin layer on top of the ladyfingers. Transfer half of the mango tiramisu filling on top and spread it out to the edges.
Add another layer of dipped ladyfingers, the remaining mango puree, and remaining filling on top. Smooth it with a spatula, cover, and refrigerate for at least 6 hours or overnight.
Before serving, add the rest of the mango curd on top and spread until smooth. Then, decorate with peeled and thinly sliced mango and edible flowers (optional).
fresh mangos
edible flowers