Mango Tiramisu - Egg Free

Recipe: Mango Tiramisu Recipe »

This easy mango tiramisu is made with fresh summer mangoes, mascarpone cream and savoiardi biscuits. This is perfect as a make ahead dessert for summer entertaining, dinner parties and special occasions. This version is an eggless tiramisu that is still light and fluffy and full of mango flavour!

About This Mango Tiramisu

This mango tiramisu is one of the most delicious ways to serve mangoes. I'll show you how to make this simple but wonderful no bake dessert using fresh, juicy summer mangoes and this version doesn't contain any eggs but still has that wonderfully light tiramisu texture.

This is based on my mangoes and cream Weiss bar ice cream where we use flavours like mangoes, cream and orange juice to create a delicious tropical tiramisu. The tiramisu is based on the one that I learned from an Italian chef but without the eggs.

I'll also show you the easiest way to make a sliced mango decoration - it's a cinch this way I promise and won't involve you peeling the mango using a peeler.

Video How To Make Mango Tiramisu

Video: How to Make Mango Tiramisu

Ingredients For Mango Tiramisu

Orange juice - Fresh OJ or you can also sub with mango nectar.

Grand Marnier or Cointreau - Tiramisu usually has an alcoholic element as it is a pick me up dessert. But alcohol is optional and you can simply omit this.

Savoiardi biscuits - These Italian sponge finger biscuits can be found at supermarkets and Italian delis. These are dry, hollow fingers that absorb the liquid well to become a sponge cake consistency.

Mascarpone - Italian cream cheese or mascarpone is softer and slightly sweeter than regular cream cheese. Tip: if you only have cream cheese you can make a mascarpone substitute by blending 320g/11.3ozs of cream cheese with 50ml/1.7flozs of cream and 1/2 teaspoon of sugar.

Caster sugar - Use caster or superfine sugar so that it can melt into the cream filling without feeling gritty.

Cream - I prefer using thickened cream as it has gelatin added to it to help it keep a stiffer texture but pure cream will also work. Sorry, no low fat cream as it won't whip up properly.

Mangoes - The star of the show! Use your favourite variety of mango. We love R2E2 mangoes because they have a sweet flesh and a great perfume that isn't stringy at all. Mr NQN loves them because they are huge! :)

Tips For Making Mango Tiramisu

1 - It's important to start a tiramisu one day prior to let the savoiardi biscuits soften and absorb the flavours. Doing this one day prior is doubly important because the mango sauce also needs to set. If you cut into this tiramisu straight away, the mango sauce will drip everywhere (I know this from experience haha!) so leave it uncovered in the fridge where the mango sauce will set overnight.

2 - When whipping the mascarpone cream, it's important to get it to a texture that it can hold its shape and isn't wet or sloppy. If you can run a knife through the cream and the cut holds, it is ready. Avoid overwhipping as the cream will turn to butter.

3 - You will need around 1.5kgs/3.3lbs of mango for this (this is an over estimate but you don't want to run out of mango and the seed can be very large). You need one whole large mango for decoration and then the rest of the mango for the mango puree.

4 - Don't add too many savoiardi biscuits as you want there to be a mix of mascarpone and biscuit. We are only using 12 here and you can see how they are spaced apart.

5 - My baking dish capacity was 2.27 litres or 2.4 quarts. If your dish is smaller or larger you may have to adjust the quantity to fit. This can also be made into smaller individual serves. You can cut your savoiardi biscuits to fit the containers.

6 - Don't chuck out those mango skins and pits! Make mango syrup with them-you'll be amazed at how much is still on the skins and pit!

Other mango recipes you might like to try next: Mango Panna Cotta, Mango Sorbet and mango sticky rice.

Mango Tiramisu Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 30 minutes plus overnight setting time

Cooking time: 0 minutes

Serves: 6-8

Ingredients Needed

• 180ml/6flozs pureed mango
• 125ml/4flozs orange juice
• 2 tablespoons Grand Marnier or Cointreau (optional)
• 12 savoiardi biscuits (100g/3.5ozs)
• 375g /13.2ozs mascarpone
• 110g/3.9ozs caster sugar
• 400ml/14flozs thickened or pure cream

Mango sauce

• 250g/8.8ozs mango pieces
• 50g/1.7ozs caster or superfine sugar

To Decorate

• Two cheeks of mango
• 3 clusters of mint leaves

Step-By-Step Instructions

Step 1a WHISK - Puree the mango pieces in a food processor. Place the mascarpone and sugar in the bowl of an electric mixer and beat until smooth. Switch to a whisk attachment and add the cream and whisk until you get thick, billowy soft cream that can still hold its shape (run a knife through it and if the cut holds it is ready). Fold the mango puree through it.

Step 1b THERMOMIX - Place the mango pieces in the Thermomix and set to puree: 20 seconds, speed #6. Remove from the bowl. Place the mascarpone and sugar in the same bowl of a Thermomix and set to 30 seconds, speed #5. Add butterfly attachment and the cream and set for 60 seconds, speed #4 and whisk until you get thick, billowy soft cream that can still hold its shape-check by removing the MC and watch it through the hole. If you can run a knife through the cream and the cut holds it is ready. Fold the mango puree through the cream.

Step 2 LAYER - Have your dish ready. Spread some of the mascarpone cream on the base spreading it out using an angled spatula. Mix the orange juice with the Grand Marnier and dip a savoiardi biscuit briefly in the juice letting any excess drip off. Spread out 6 dipped biscuits in one layer making sure they are set apart and then coat with more mascarpone cream. Repeat with another layer of dipped savoiardi biscuits and then a final layer of mascarpone cream. Smooth over the top leaving a gap for the mango sauce.

Step 3 SAUCE - Blend the mango flesh with the sugar and carefully pour over the the cream and spread out to the edge. Refrigerate uncovered overnight in the fridge.

Step 4 DECORATE - To make the mango decoration, take one mango cheek and slide it down the rim of a glass separating the skin from the flesh. Slice the cheek thinly and fan out. Place one half on top of the tiramisu on top and the other half on the opposite end. Repeat with the other mango cheek placing on the left and right. Add mint leaf sprigs.

Personal Note

I served this mango tiramisu at Christmas lunch this year. During dessert, Mr NQN came in with a bag. It was from our lovely neighbours Vic and Nicky. In it was a Christmas present for Teddy and Milo from their daughters!

There were two personalised squeaky toys for Teddy and Milo. It was such an unexpected and adorable surprise and the two boys loved them. We wrote the girls a card and enclosed it a picture of Teddy and Milo that we had several prints made of. I wasn't sure whether to put it in a frame, but I thought maybe putting it in a frame would add pressure for them to display it, and they might not want to which was fair enough.

Soon after, we received a picture of the two girls holding their picture of Teddy and Milo excitedly with big grins on their faces. And since that photo was taken, the photo has been put in a frame and sits pride of place next to Vic and Nicky's wedding photo!

So tell me Dear Reader, have you ever tried a fruit based tiramisu? And what is your favourite mango variety?

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