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
For Mango Cream and Base
- 180g/6ozs mango pieces
- 375g /13.2ozs mascarpone
- 110g/3.9ozs caster sugar
- 400ml/14flozs thickened or pure cream
- 125ml/4flozs orange juice
- 2 tablespoons Grand Marnier or Cointreau (optional)
- 12 savoiardi biscuits (100g/3.5ozs)
Mango sauce for top layer and centre
- 350g/12.3ozs mango pieces (fresh or frozen and thawed)
- 70g/2.5ozs caster or superfine sugar
To Decorate
- Two cheeks of mango from 1 whole mango
- 3 clusters of mint leaves
Step-By-Step Instructions
Step 1a WHISK - Puree the mango pieces in a food processor until completely smooth and liquid. 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 SAUCE - Blend the mango pieces with the sugar in a food processor or Thermomix until smooth. Most of this sauce will go on top but some will be used in the layering of the tiramisu.
Step 3 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. Top with 1/4 cup of mango sauce. 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 remaining mango sauce. Carefully pour the rest of the mango sauce over 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 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 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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