There’s something magical about desserts that bring a touch of sunshine to our tables, and this Mango Tiramisu is the epitome of that joy. A twist on the classic, this egg-free, dairy-free delight offers the creamy sweetness of mango without any guilt. Every bite takes you on a tropical getaway, evoking warm breezes and sandy beaches, making it a perfect treat for any occasion!
Why go through the effort of making this gorgeous Mango Tiramisu? Well, first off, it’s a beautiful showstopper that will impress your guests and make your heart sing with happiness. It’s entirely plant-based, so everyone can indulge without worry. Plus, the luscious layers of mango cream and cookies will create moments you’ll want to savor and relive through every spoonful.
How to make Mango Tiramisu
Ingredients:
- 320 g (1 ⅓ cups) mango pulp
- 100 g (½ cup) granulated sugar
- 3 tablespoons wild mango balsamic star
- 40 g (4 tablespoons) cornstarch
- 4 tablespoons (¼ cup) wild mango balsamic star
- 4 tablespoons (¼ cup) mango pulp
- 4 tablespoons (¼ cup) hot water
- 600 g (21 oz) vegan cream cheese, cold
- 120 g (½ cup) vegan Greek-style yogurt, cold
- ½ teaspoon vanilla extract
- 30 g (¼ cup) powdered sugar
- 500 g (approx 50 cookies) vegan cookies
- 2 fresh mangoes, finely diced
Directions:
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Begin your journey by crafting the Mango Curd. In a small bowl, mix together the wild mango balsamic and cornstarch to create a rich paste. In a saucepan, allow the mango pulp and sugar to simmer over medium heat, whisking often until the ingredients meld beautifully. Next, introduce your cornstarch slurry into the mix and keep whisking until the mixture thickens—this is your ticket to creaminess! Once ready, chill the curd in the fridge for about an hour to develop those luscious flavors.
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While the curd cools, let’s prepare the Wild Mango Balsamic Soak. In a shallow bowl, combine the wild mango balsamic, mango pulp, and hot water. This soak will give your cookies a burst of flavor.
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Now, onto the star of the show: the Mango Mascarpone Cream! In a mixing bowl, beat the chilled vegan cream cheese until it’s light and airy. Then, fold in the vegan Greek-style yogurt, vanilla extract, and powdered sugar, blending until beautifully combined. To elevate this mixture even further, whisk in half of the chilled mango curd, leaving you with a creamy, dreamy concoction.
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It’s assembly time! Start by smoothing a layer of the delicious mango mascarpone cream in the bottom of your serving dish. Then, dip the vegan cookies in the balsamic soak and layer them above the cream. Follow that with a layer of diced mango and another layer of mascarpone cream. Repeat the layers until you run out of ingredients, and make sure to chill the tiramisu for at least 2 hours. The waiting will just make it even more worth it!
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Finally, never skip the finishing touches: pour the remaining mango curd over the top and garnish with fresh mango slices to make every serving pop!
How to serve Mango Tiramisu
Serve this masterpiece chilled, allowing the distinct layers and flavors to shine. It’s perfect for gatherings or as a sweet surprise for a loved one. Pair it with a refreshing drink, like iced tea or a fruity mocktail, to create a spectacular feast for the senses!
How to store Mango Tiramisu
If you have leftovers (which I highly doubt!). Simply cover it tightly with plastic wrap or transfer it to an airtight container and store in the refrigerator for up to three days. The flavors will keep evolving with time, and you might find that it tastes even better the next day!
Tips to make Mango Tiramisu
- For an extra punch of flavor, feel free to add a splash of lime juice to the mango curd for a refreshing twist.
- Use homemade vegan cookies for the best flavor and texture—trust me, the effort will be worth it!
- If you want to elevate the presentation, garnish with mint leaves or edible flowers.
Variations
- Try using other fruits like passionfruit or berries for a fusion twist.
- Want a kick? Add a splash of coconut rum or vodka to the balsamic soak for an adult version of this delightful dessert!
FAQs
Can I use fresh mango instead of mango pulp?
Absolutely! Just make sure to blend it until smooth for a creamy texture.
Can I make this in advance?
Yes, you can prepare it a day in advance! Just make sure to keep it chilled until it’s time to serve.
Is there a substitute for the wild mango balsamic star?
If you can’t find it, a mix of balsamic vinegar with a touch of honey or agave will work in a pinch.
Indulging in this Mango Tiramisu is more than just a delicious treat; it’s a celebration of joyful flavors and shared moments. So gather your loved ones, and treat yourselves to a taste of paradise with each decadent layer. Enjoy!
Mango Tiramisu
Ingredients
Method
- In a small bowl, mix together the wild mango balsamic and cornstarch to create a rich paste.
- In a saucepan, allow the mango pulp and sugar to simmer over medium heat, whisking often until the ingredients blend well.
- Introduce the cornstarch slurry into the mix and keep whisking until the mixture thickens.
- Chill the curd in the fridge for about an hour.
- In a shallow bowl, combine the wild mango balsamic, mango pulp, and hot water.
- In a mixing bowl, beat the chilled vegan cream cheese until light and airy.
- Fold in the vegan Greek-style yogurt, vanilla extract, and powdered sugar until well combined.
- Whisk in half of the chilled mango curd.
- Spread a layer of mango mascarpone cream in the bottom of the serving dish.
- Dip the vegan cookies in the balsamic soak and place them above the cream.
- Layer with diced mango and another layer of mascarpone cream.
- Repeat layers until out of ingredients, then chill for at least 2 hours.
- Pour remaining mango curd over the top and garnish with fresh mango slices.