Eggless Mango Tiramisu
No-bake eggless mango tiramisu with creamy mascarpone layers, mango-soaked biscuits, and fresh mango topping.
Equipment
- 8x8-inch dish or 4 to 6 dessert cups
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
Ingredients
Mango cream
- 340 g mascarpone cheese about 12 oz; slightly cool
- 360 ml chilled heavy cream about 1.5 cups
- 180 g mango pulp about 0.75 cup
- 2 tbsp sugar adjust to taste
Mango soak
- 60 g mango pulp about 0.25 cup
- 240 ml water about 1 cup
- 1 pinch cardamom powder optional
Assembly
- 24 ladyfingers or 16 to 18 egg-free tea rusks
- 2 cups ripe mango cubes
- 2 tbsp silvered pistachios optional garnish
Instructions
Make the mango puree and cream
- Blend mango flesh to a smooth puree and strain if fibrous.
- Whisk mascarpone and sugar until smooth.
- Add mango pulp and whisk just until combined.
- Add chilled heavy cream and whisk to soft peaks; do not over-whisk.
Prepare the soak
- Mix mango pulp with water and optional cardamom in a shallow bowl.
Assemble layers
- Dip each biscuit quickly in the soak and arrange one layer in the dish.
- Spread half the mango cream, then sprinkle fresh mango cubes.
- Repeat with a second biscuit layer and remaining cream.
- Smooth the top or pipe cream swirls for a decorative finish.
Chill and serve
- Refrigerate at least 6 hours or overnight.
- Top with mango cubes and silvered pistachios just before serving.
Notes
Over-soaking biscuits causes a soggy base. Dip briefly and let excess drip.
If using canned mango pulp, reduce sugar because many brands are pre-sweetened.
For clean slices, chill overnight before cutting.
Store covered in the refrigerator for up to 3 days. Do not freeze.
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