“Act as if what you do makes a difference. It does.” – William James.
After my post on homemade ladyfingers, making tiramisu felt like the next natural step. I wanted to give it a fresh twist — ripe mangoes were calling my name — so I created a Mango Tiramisu, or Mangomisu.
It turns out mango tiramisu ideas are already common online, so it wasn’t entirely original. That said, this version is still exceptionally delicious and worth trying.
This Mangomisu uses ladyfingers soaked in a mango-infused syrup and layered with a mango-mascarpone filling. Instead of the classic egg-yolk-based filling, mine is egg-free: a smooth mix of mango puree, mascarpone and whipped cream. Using egg-free savoiardi means you can enjoy the dessert without cracking any eggs.
For the soaking syrup I pureed the mango flesh for the filling and then boiled the pit with water and sugar, similar to how mango concentrate is made. Reducing that mixture produced a fragrant, not-too-sweet syrup that’s perfect for soaking the ladyfingers.
You can assemble the tiramisu in any square or rectangular dish — that’s the simplest method. Another option is to line a pan with cling film, build and chill the tiramisu, then invert the pan to unmold it before removing the wrap and decorating. I built mine freestanding, arranging ladyfingers three by two, finishing the edges with leftover fingers and topping with thin mango strips.
I was very pleased with the result. I served this at a dinner party and it earned rave reviews. The syrup-softened cookies and the light, creamy mango filling combine into one glorious bite.
Full disclosure: I love classic tiramisu — coffee and I are firmly committed. Still, this mango version holds its own. It offers the same luxurious creaminess as the traditional dessert but with a bright, summery mango freshness that’s hard to resist.
Mangomisu (Mango Tiramisu)
1 hr
1 hr
6 servings
Ingredients
- 40 ladyfingers (savoiardi)
For the filling:
- 240 grams mascarpone cheese , at room temperature
- 1 cup heavy cream or whipping cream , chilled
- 52 grams icing sugar , sifted
- 1 mango , pureed
For the syrup:
- pit of the mango
- 2 tablespoons granulated sugar
- 360 ml (about 1 1/2 cups) water
For decoration (optional):
- 1 mango , sliced thin
Instructions
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Make your savoiardi if you are making them from scratch; you can also use store-bought ladyfingers.
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Prepare the syrup by boiling the mango pit with the water and granulated sugar, then simmer until the liquid reduces to about one cup. Strain into a wide bowl and cool to room temperature.
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For the filling: whip the chilled cream to stiff peaks. In a separate bowl, whisk together the mango puree, sifted icing sugar and mascarpone until smooth. Gently fold the mascarpone mixture into the whipped cream. Keep chilled until assembly.
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Assembly: Dip each ladyfinger briefly in the cooled syrup, tap out excess and line your serving dish. Spread about 1/2 cup of the filling over the first layer, then add another layer of soaked ladyfingers and more filling. Repeat until you reach the top and spread the remaining filling evenly.
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Chill for 4–6 hours or overnight before serving. Serve chilled.
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Optional: finish the edges with remaining ladyfingers and top with thinly sliced mango before serving.
Notes
- This dessert is often best the day after it’s made and is most refreshing when served cool.
- It will keep in the refrigerator for 3–4 days.
- You can use store-bought ladyfingers or homemade savoiardi (if using homemade, you may need a double batch).
- Adjust the sugar in the syrup and the icing sugar in the filling according to the sweetness of your mangoes.