Step 1: To begin, carefully slice along the broad, flat sides of the mango pit, effectively removing the two substantial fleshy cheeks. Take each cheek and gently score the flesh in a precise grid pattern, being mindful not to cut all the way through the skin. Then, with a gentle but firm push from the center of the skin side, turn each mango cheek inside out. This technique neatly exposes the mango cubes, making them incredibly easy to remove.

Step 2: Once the cubes are exposed, use a sharp knife to carefully slice them off the skin. Measure out exactly 4 cups of your peeled and cubed mango. Transfer these vibrant mango pieces into a medium-sized saucepan, preparing them for the next stage of transformation into a rich puree.

Step 3: To the saucepan containing the mango, add ¼ cup of granulated sugar and ¼ cup of water. Stir these ingredients together until they are well combined. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Continue to simmer, stirring frequently to prevent sticking and burning, until the mango mixture visibly thickens to a consistency resembling jam and its color deepens slightly. This process typically takes approximately 10 minutes. At this point, you should have a concentrated and flavorful mango mixture, yielding about 2 cups.

Step 4: Once the mango mixture has cooked down, remove it from the heat. Carefully blend the mango using an immersion blender directly in the saucepan, or transfer it to a smoothie blender or food processor, processing until it achieves a perfectly smooth consistency. If you notice any fibrous strands, especially if using a variety like Tommy Atkins, I highly recommend straining the puree through a fine-mesh sieve to ensure an exceptionally smooth finished product. The reason we blend the mango after cooking is a practical one: blending it beforehand tends to cause the mixture to sputter and splatter considerably during the cooking process, much like tomato sauce. Blending post-cooking makes for a much cleaner and safer experience!

Step 1: In a clean, medium saucepan, combine the egg yolks, granulated sugar, fresh lemon juice, and a pinch of sea salt. Using a whisk, stir these ingredients together vigorously until the mixture is smooth and well incorporated, with no lumps of sugar remaining. This forms the essential base for your tangy mango curd.

Step 2: Carefully measure out one and a half (1 ½) cups of the prepared mango puree (remember to reserve the remaining half cup of mango puree for a later step in the assembly). Add this measured puree to the saucepan with the egg yolk mixture and stir thoroughly to combine. Place the saucepan over low heat. It is crucial to cook this mixture gently, stirring frequently and consistently to prevent the bottom from burning or the eggs from scrambling. Continue cooking until the curd begins to visibly thicken and small bubbles start to appear around the edges, indicating it is cooked through.

Step 3: Once the mango curd has thickened to the desired consistency and is bubbling gently, immediately remove the saucepan from the heat. Add the unsalted butter directly into the hot curd. Stir continuously until the butter is completely melted and smoothly incorporated into the curd, giving it a glossy sheen and extra richness.

Step 4: Transfer the freshly made mango curd into a clean, non-metal container. This is important to prevent any metallic aftertaste from developing due to the curd’s acidity. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming as it cools. Place the container in the refrigerator to chill thoroughly, which will allow it to fully set and thicken further, developing its vibrant flavor.

Step 1: Ensure your heavy whipping cream is thoroughly chilled for optimal results. Pour the cold cream into a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Begin whipping the cream on medium-high speed. Continue to whip until the cream forms soft peaks, meaning that when the whisk is lifted, the peaks gently droop rather than holding their shape firmly. Be careful not to over-whip at this stage.

Step 2: Before adding the mascarpone cheese, give it a quick stir in its container to break it up and soften it slightly. This makes it much easier to incorporate smoothly into the whipped cream without clumping. Add the mascarpone cheese, vanilla (extract or paste), and the remaining pinch of sea salt to the bowl with the soft-peaked whipped cream. Continue whipping on medium speed until the mixture reaches stiff peaks. At this point, the cream should hold its shape firmly when the whisk is lifted. Be vigilant and stop mixing as soon as stiff peaks are achieved to prevent over-whipping, which can cause the mascarpone to separate and become grainy.

Step 3: Measure out one and a half (1 ½) cups of the chilled mango curd. Remember to keep the remaining half cup of mango curd reserved in the refrigerator for the final topping. Gently add the measured mango curd into the whipped mascarpone cream. It’s perfectly fine if the curd isn’t completely chilled and is at room temperature; this can even make it easier to fold. Using a spatula, carefully fold the mango curd into the mascarpone cream until just combined, taking care not to deflate the airy texture of the cream. Set this luscious mango tiramisu filling aside, ready for assembly.

Step 1: In a wide, shallow soup bowl, combine the milk, granulated sugar, and vanilla extract. Whisk thoroughly until the sugar is completely dissolved, creating a fragrant vanilla milk soak. Now, it’s time to prepare your ladyfingers. For a truly decadent, super moist “tres leches” style tiramisu, gently dip each ladyfinger into the vanilla milk and let it soak for approximately 5 seconds, until it feels noticeably heavy and fully saturated. If you prefer a more classic tiramisu with a slightly less moist texture, simply dunk each ladyfinger into the milk and immediately remove it. Arrange the soaked ladyfingers in a single, even layer at the bottom of your chosen tiramisu or casserole dish.

Step 2: Once your first layer of ladyfingers is in place, take half of the *reserved mango puree* (this is the puree, not the curd) and spread it evenly in a thin layer over the ladyfingers. This adds another burst of pure mango flavor and moisture. Next, carefully spoon half of the prepared mango tiramisu filling on top of the mango puree layer. Gently spread the filling all the way to the edges of the dish, creating a smooth and uniform layer. Take your time to ensure even distribution for a beautifully structured dessert.

Step 3: Repeat the layering process. Add another complete layer of milk-dipped ladyfingers over the filling. Follow this with the remaining half of the mango puree, spreading it evenly. Finally, gently top with the rest of the mango tiramisu filling, smoothing the surface with a spatula for an elegant finish. Once all layers are assembled, cover the dish tightly with plastic wrap. This tiramisu absolutely requires time to set and for the flavors to meld, so refrigerate it for a minimum of 6 hours, or ideally, overnight. This chilling period is crucial for the cream to set beautifully and for the ladyfingers to fully absorb the moisture, ensuring a perfect, sliceable consistency.

Step 4: Just before you’re ready to serve this stunning dessert, retrieve the reserved mango curd from the refrigerator. Spread it gently and evenly over the top layer of the tiramisu, creating a glossy, intensely flavored finish. For an exquisite presentation, decorate the top with thinly sliced, peeled fresh mango pieces. If you wish to add an extra touch of elegance and visual appeal, scatter a few edible flowers over the mango. These final touches not only enhance the beauty of the tiramisu but also highlight its tropical essence, making it a truly show-stopping centerpiece.

✔️ Expert Tiramisu Tips for Perfection

Achieving the perfect mango tiramisu requires a few key insights. Follow these expert tips to ensure your dessert turns out flawless every time:

1. Use a Coated or Non-Metal Saucepan for Curd and Puree: This might seem like a small detail, but it makes a significant difference. The acidity present in the mango and lemon can react with un-coated metal saucepans, potentially imparting an undesirable metallic aftertaste to your delicate mango puree and curd. To preserve the pure, vibrant flavors of the mango, always opt for a non-metal or enamel-coated saucepan for these components.
2. Do Not Skip Reducing the Mango Mixture: This is a crucial step for a reason. I’ve experimented with making mango curd without first reducing the mango mixture, and the results were consistently disappointing. The curd lacked the intense, bright mango flavor we’re aiming for and often developed an unappetizing metallic undertone. Reducing the mango concentrates its natural sugars and flavors, transforming it into a rich, aromatic base that is absolutely essential for a truly vibrant mango tiramisu. It’s an extra 10 minutes that pays dividends in flavor!
3. Avoid Over-Whipping the Cream After Adding Mascarpone: This is perhaps the most critical tip for a perfectly creamy filling. When you introduce the mascarpone cheese to the whipped cream, continue mixing only until stiff peaks form. The moment you see those firm, stable peaks, stop mixing immediately. Mascarpone cheese is very delicate, and over-whipping it can cause its fat and liquid components to separate, turning your beautiful, fluffy cream filling into a grainy, liquid mess that cannot be salvaged. Vigilance is key here!
4. Customize the Moistness of Your Tiramisu: The beauty of this recipe lies in its adaptability to your personal preference for texture. I personally adore a super milky, “tres leches” style tiramisu, which is why I recommend thoroughly soaking the ladyfingers until they’re heavy with vanilla milk. If you prefer a tiramisu that is less “juicy” and has a firmer bite, simply dip the ladyfingers very briefly into the milk, just enough to moisten them without saturating completely. Adjust the soaking time to achieve your ideal consistency.
5. Chill the Tiramisu for at Least 6 Hours (or Overnight): Patience is a virtue when making tiramisu. This extended chilling period is non-negotiable for several reasons. Firstly, it allows the mascarpone cream to set beautifully, ensuring clean, elegant slices. Secondly, it provides ample time for the ladyfingers to fully absorb the vanilla milk and mango puree all the way to their centers, achieving a uniformly soft texture. Most importantly, chilling allows all the distinct flavors – the tangy mango curd, the sweet puree, the rich mascarpone, and the vanilla-infused ladyfingers – to meld and develop into a harmonious, complex, and utterly perfect tiramisu. Resist the urge to cut corners on chilling time for the best possible result!

No, this mango tiramisu recipe is thoughtfully designed to be safe for everyone, as it does not contain any raw eggs. While traditional tiramisu often uses raw egg yolks or whites, in this recipe, the egg yolks are fully cooked as part of the mango curd. This cooking process gives the tiramisu that beloved richness and body found in classic versions, but without any associated concerns. Furthermore, we achieve a wonderfully light and fluffy texture by incorporating whipped heavy cream instead of raw egg whites. This innovative technique has been successfully used in other popular recipes, such as my viral lemon tiramisu and strawberry tiramisu, ensuring a delicious and worry-free dessert experience.

Converting this mango tiramisu to a gluten-free dessert is remarkably simple, as most of the components are naturally gluten-free. The key modification involves the ladyfingers. You will simply need to substitute traditional ladyfingers with a high-quality gluten-free version. Many specialty stores and even mainstream supermarkets now offer gluten-free ladyfingers or similar gluten-free sponge cookies that work perfectly in this recipe, absorbing the vanilla milk just as well as their traditional counterparts. The rest of the recipe remains unchanged, making it an accessible and delicious option for those with gluten sensitivities or dietary preferences.

While mascarpone cheese is truly the cornerstone of authentic tiramisu, contributing its unique mild, milky, and exceptionally creamy texture, it is technically possible to substitute it with cream cheese if you are in a pinch. However, it’s important to manage expectations, as mascarpone and cream cheese have distinct differences that will affect the final flavor and texture. Mascarpone boasts a higher milkfat content and a subtle, rich sweetness, whereas cream cheese tends to be firmer and has a more pronounced tart flavor. If using cream cheese, ensure it is softened to room temperature before mixing to avoid lumps. While it will still produce a delicious dessert, it will impart a tangier profile and a slightly different mouthfeel compared to the luxuriousness of mascarpone.

While the idea of layering this tiramisu as a traditional cake might be appealing, it’s important to understand that this recipe was specifically designed for serving out of a casserole or similar dish, where its more pudding-like, spoonable consistency can shine. Tiramisu, by nature, is meant to be a soft, creamy dessert rather than a structurally firm cake. If you attempt to layer it as a freestanding cake, it may lack the necessary structural integrity and could be prone to collapsing or being difficult to slice neatly. For the best experience and presentation, sticking to a dish that allows for scooping or slicing direct from the container is highly recommended.

This is a common and understandable question! The reason we advise against mixing mango puree directly into the milk for soaking the ladyfingers is due to a natural reaction. When mango puree and milk are combined and allowed to sit, the acidity in the mango tends to cause the milk to thicken, almost curdling it like buttermilk. This results in a much thicker, somewhat viscous mixture that makes it incredibly difficult for the ladyfingers to properly absorb the liquid and flavor evenly. Instead, by dipping the ladyfingers in simple vanilla milk and then spreading a distinct layer of mango puree on top, you achieve a much better result. This method ensures the ladyfingers become perfectly moist with milky goodness, while also providing a clear, gooey, and intensely flavorful layer of mango puree. It’s a technique that yields superior texture and a more pronounced flavor experience overall!

Mango Tiramisu