Smooth Mango Tiramisu

Here is my favorite mango tiramisu recipe, with creamy mascarpone layers, coffee-soaked ladyfingers, and sweet, juicy mango pieces that give this classic Italian dessert a tropical twist.

This mango tiramisu is what I make when I want to impress guests but keep things simple. The kids love it because it’s not too strong with the coffee flavor, and the mango makes it feel like a sunny treat even on rainy Portland days.

What Kind of Mango Should I Use?

For the best mango tiramisu, you’ll want to choose mangoes that are ripe but still firm enough to slice cleanly. Look for mangoes that give slightly when you press them gently, but aren’t mushy or overly soft. Popular varieties like Tommy Atkins, Kent, or Honey mangoes all work well for this recipe since they hold their shape nicely when sliced. If your mangoes are a bit underripe, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two. Just make sure to slice them about 1cm thick as the recipe calls for – this thickness gives you nice layers without the fruit falling apart in the dessert.

Options for Substitutions

This tropical twist on tiramisu is pretty adaptable, so here are some swaps you can make:

• Mascarpone: If you can’t find mascarpone, you can make a substitute by mixing 8 oz cream cheese (softened) with 1/4 cup heavy cream and 2 tablespoons sour cream. Beat until smooth and creamy.
• Grand Marnier: Don’t have Grand Marnier? Try Cointreau, orange liqueur, or even rum for a different flavor profile. For a non-alcoholic version, use extra orange juice with a splash of vanilla extract.
• Savoiardi biscuits: Ladyfingers are key to tiramisu’s texture, but if you’re stuck, you can use sponge cake cut into finger-sized pieces. Just be gentle when dipping as cake is more delicate than biscuits.
• Fresh mangoes: Frozen mango works fine – just thaw and drain excess liquid first. You could also try peaches or even pineapple for a different tropical flavor.
• Vanilla bean: No vanilla bean? Use 2 teaspoons of pure vanilla extract instead. Add it gradually to taste since extract can be stronger.
• Thickened cream: Heavy whipping cream (35% fat) works perfectly. Make sure it’s cold and whip to soft peaks – overwhipping will make your tiramisu grainy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango tiramisu is over-whipping the cream and mascarpone mixture, which can cause it to curdle and become grainy – stop as soon as you reach soft peaks for a smooth, creamy texture.

Another common error is making the orange juice and Grand Marnier mixture too boozy by not balancing the alcohol with enough citrus, so taste as you go and add more orange juice if needed to mellow the flavor.

Don’t rush the soaking process with your ladyfinger biscuits – they should be dipped quickly but thoroughly so they’re moist without falling apart in your hands.

For the best results, chill your tiramisu for at least 4 hours or overnight, as this resting time allows all the flavors to meld together and the layers to set properly for clean slicing.

What to Serve With Mango Tiramisu?

This tropical twist on tiramisu is rich and creamy, so it pairs beautifully with something light and refreshing on the side. A simple cup of espresso or strong coffee is perfect for balancing out the sweetness, plus it keeps that classic tiramisu vibe going. You could also serve it with some crispy almond biscotti for a nice textural contrast, or even a small glass of prosecco if you’re feeling fancy. Since the dessert already has fruit built in, keep any additional sides minimal – maybe just a few extra fresh berries or a light dusting of cocoa powder on top.

Storage Instructions

Chill: Mango tiramisu actually gets better after sitting in the fridge overnight! Cover it tightly with plastic wrap and keep it chilled for up to 3 days. The flavors really meld together beautifully, and the ladyfingers soften to that perfect creamy texture we all love.

Make Ahead: This dessert is perfect for entertaining because you can assemble it a day or two before your party. Just wait to add any fresh fruit garnish until right before serving. The Grand Marnier and orange juice will keep everything moist and flavorful.

Serve: Always serve this straight from the fridge – it’s meant to be enjoyed cold! If you have leftovers, just cover individual portions with plastic wrap. The mascarpone cream stays nice and fluffy, though the mango might release a bit more juice after a few days.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5500-6000
• Protein: 55-70 g
• Fat: 380-420 g
• Carbohydrates: 470-520 g

Ingredients

For the cream mixture:

• 2 1/2 cups thickened cream
• 1 lb mascarpone
• 2 egg yolks
• 1/3 cup powdered sugar, sifted
• Seeds from 1 vanilla bean

For the citrus soak:

• Juice from 2 oranges
• 1/2 cup grand marnier
• 10 1/2 oz ladyfinger cookies

For fruit layers and topping:

• 3 large mangoes, peeled and sliced into 1/2-inch thick pieces

For the raspberry sauce:

• 1/4 cup granulated sugar
• 9 oz fresh or frozen raspberries
• Juice from 1 lemon
• 2 tbsp water

Step 1: Prepare the Cake Pan

Line the base of a 22cm springform cake pan with plastic wrap or baking paper, making sure to leave a 2cm overhang.

This will help make removing the finished cake much easier.

Step 2: Make the Mascarpone Cream Mixture

• 2 1/2 cups thickened cream
• 1 lb mascarpone
• 2 egg yolks
• 1/3 cup powdered sugar, sifted
• seeds from 1 vanilla bean

In the bowl of a stand mixer fitted with a whisk attachment, combine the thickened cream, mascarpone, egg yolks, sifted powdered sugar, and vanilla bean seeds.

Whisk on high speed until the mixture is stiff and well combined.

Once finished, cover and chill in the refrigerator until ready to use.

I find chilling the bowl beforehand helps the cream whip up even better.

Step 3: Soak the Ladyfingers

• juice from 2 oranges
• 1/2 cup Grand Marnier
• 10 1/2 oz ladyfinger cookies

In a medium bowl, combine the juice from 2 oranges and the Grand Marnier.

Briefly dip half of the ladyfinger cookies into the mixture, ensuring they are moistened but not soggy.

Step 4: Assemble the Mangomisu Layers

• soaked ladyfinger cookies from Step 3
• mascarpone mixture from Step 2
• 3 large mangoes, peeled and sliced into 1/2-inch thick pieces

Place the soaked ladyfingers (from Step 3) in a single layer at the base of your prepared cake pan.

Spread one-third of the chilled mascarpone mixture (from Step 2) over the ladyfingers, and then top with one-third of the mango slices.

Repeat layering with more soaked ladyfingers, another third of the mascarpone mixture, and another third of the mango slices.

Finish with a final layer of the mascarpone mixture, reserving the last third of the mango slices for decoration later.

Cover and chill the assembled cake for at least 2 hours, or until firm.

Step 5: Make the Raspberry Sauce

• 1/4 cup granulated sugar
• 2 tbsp water
• 9 oz fresh or frozen raspberries
• juice from 1 lemon

While the mangomisu chills, prepare the raspberry sauce.

In a small pan over medium heat, combine the granulated sugar and 2 tablespoons of water.

Stir continuously until the sugar dissolves.

Add the raspberries and lemon juice, then lightly crush the berries with a spoon.

Remove from heat and allow to cool completely.

Once cool, pass the sauce through a sieve set over a bowl to strain out the seeds, then chill until ready to serve.

For a more intense berry flavor, I sometimes let the raspberries simmer a few extra minutes.

Step 6: Finish and Serve the Mangomisu

Once the mangomisu has set, carefully remove the sides and base of the cake pan and transfer the cake to a serving platter.

Arrange curls of the reserved mango slices (from Step 4) decoratively on top.

Slice and serve each portion with a generous drizzle of the chilled raspberry sauce from Step 5.

Smooth Mango Tiramisu

Delicious Smooth Mango Tiramisu recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 4

Calories 5750 kcal

Ingredients

  

For the cream mixture:

• 2 1/2 cups thickened cream
• 1 lb mascarpone
• 2 egg yolks
• 1/3 cup powdered sugar, sifted
• seeds from 1 vanilla bean

For the citrus soak:

• juice from 2 oranges
• 1/2 cup Grand Marnier
• 10 1/2 oz ladyfinger cookies

For fruit layers and topping:

• 3 large mangoes, peeled and sliced into 1/2-inch thick pieces

For the raspberry sauce:

• 1/4 cup granulated sugar
• 9 oz fresh or frozen raspberries
• juice from 1 lemon
• 2 tbsp water

Instructions

 

• Line the base of a 22cm springform cake pan with plastic wrap or baking paper, making sure to leave a 2cm overhang. This will help make removing the finished cake much easier.
• In the bowl of a stand mixer fitted with a whisk attachment, combine the thickened cream, mascarpone, egg yolks, sifted powdered sugar, and vanilla bean seeds. Whisk on high speed until the mixture is stiff and well combined. Once finished, cover and chill in the refrigerator until ready to use. I find chilling the bowl beforehand helps the cream whip up even better.
• In a medium bowl, combine the juice from 2 oranges and the Grand Marnier. Briefly dip half of the ladyfinger cookies into the mixture, ensuring they are moistened but not soggy.
• Place the soaked ladyfingers (from Step 3) in a single layer at the base of your prepared cake pan. Spread one-third of the chilled mascarpone mixture (from Step 2) over the ladyfingers, and then top with one-third of the mango slices. Repeat layering with more soaked ladyfingers, another third of the mascarpone mixture, and another third of the mango slices. Finish with a final layer of the mascarpone mixture, reserving the last third of the mango slices for decoration later. Cover and chill the assembled cake for at least 2 hours, or until firm.
• While the mangomisu chills, prepare the raspberry sauce. In a small pan over medium heat, combine the granulated sugar and 2 tablespoons of water. Stir continuously until the sugar dissolves. Add the raspberries and lemon juice, then lightly crush the berries with a spoon. Remove from heat and allow to cool completely. Once cool, pass the sauce through a sieve set over a bowl to strain out the seeds, then chill until ready to serve. For a more intense berry flavor, I sometimes let the raspberries simmer a few extra minutes.
• Once the mangomisu has set, carefully remove the sides and base of the cake pan and transfer the cake to a serving platter. Arrange curls of the reserved mango slices (from Step 4) decoratively on top. Slice and serve each portion with a generous drizzle of the chilled raspberry sauce from Step 5.