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A creamy, fruity, no-bake dessert layered with mango-soaked ladyfingers, fluffy mango mascarpone cream, and fresh mango cubes, this mango tiramisu is a mango lover’s dream come true!

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About This Recipe

This Mango Tiramisu is the ultimate tropical twist on the classic Italian dessert! While it may not be a traditional tiramisu, it’s made with the same layering concept: soft ladyfingers soaked in a fruity syrup, topped with a luscious mascarpone cream, and finished with plenty of fresh mango chunks.

What makes this dessert perfect for summer is how light, creamy, and refreshing it tastes. You don’t need an oven, it comes together in minutes, and it’s a dream for mango lovers. The soft sponge-like layers combined with the fluffy, lightly sweetened mango cream create the perfect balance of fruity, creamy, and light textures.

It’s a simple make-ahead dessert that looks beautiful in a trifle bowl or dish, making it great for parties, gatherings, or a weekend treat when you want something special with minimal effort.

What You Need To Make This Recipe

Ladyfingers (Savoiardi) — Soft, airy sponge biscuits that soak up the mango soak beautifully.
Mango Pulp — You can use canned mango pulp (like Alphonso pulp) for convenience, or make your own by blending ripe, sweet mangoes until smooth. If making at home, strain the puree for a silky consistency.
Mascarpone Cheese — The classic Italian cheese gives the cream its rich, velvety texture. Keep it cold before whipping for best results.
Granulated Sugar — Adjust to taste depending on how sweet your mangoes are.
Heavy Whipping Cream — Use full-fat cold cream so it whips up into soft peaks.
Hot Water — Used to dilute the mango pulp for soaking the ladyfingers.
Fresh Mango Cubes — For layering and topping; choose ripe but firm mangoes.
Fresh Mint Leaves (optional) — For garnish and a pop of color.

Substitutes You Can Use

Ladyfingers: You can substitute with sponge cake slices or vanilla loaf cake cut into fingers if you don’t have ladyfingers.
Mango Pulp: Fresh mango puree made by blending ripe mangoes works perfectly. If mangoes aren’t in season, you can also use canned mango puree or even frozen mango puree (thawed).
Mascarpone Cheese: If mascarpone is hard to find or too pricey, cream cheese is a good substitute; the texture will be slightly firmer and tangier, but still delicious.
Heavy Whipping Cream: Full-fat whipping cream or double cream works best. Avoid low-fat creams as they may not whip properly.

Equipment/Ingredients For This Recipe

Mixing bowls (Amazon)
Kitchen scale (Amazon)
Electric hand mixer (Amazon)
Measuring spoons (Amazon)
Spatulas (Amazon)
Offset spatula (Amazon)
Cutting board set (Amazon)
Knife set (Amazon)
Trifle bowl (Amazon)
Baking dish (Amazon)

Pro Tips

Dip Quickly! Don’t soak the ladyfingers for too long, or they’ll turn mushy; a quick 3–4 seconds is enough.
Soft Peaks for the Cream — Beat until the cream is fluffy but soft; this gives the tiramisu a light, airy texture.
Chill Time Matters — Let the dessert chill for at least 3–4 hours (or overnight) so the flavors meld together beautifully.
Use Ripe, Sweet Mangoes — The flavor of your dessert depends on the mangoes, so choose the best ones you can find.
Presentation Tip — Pipe the top layer of cream for a pretty finish, and garnish with extra mango cubes and mint just before serving.

How To Store Mango Tiramisu

Store the mango tiramisu covered in the refrigerator for up to 2–3 days. It’s best served chilled. I don’t recommend freezing it, as the texture of the cream and ladyfingers may change once thawed.

FAQ’s

Can I make this without mascarpone?

Yes! You can use cream cheese as a substitute, but the texture will be slightly tangier and firmer. I also have a classic tiramisu recipe that works great with cream cheese if you want to check that out.

What mango pulp should I use?

Canned Alphonso mango pulp works beautifully, especially if fresh mangoes aren’t in season. If you’re making it fresh, just blend ripe mangoes and strain to remove fibers.

Can I make this ahead of time?

Absolutely! It actually tastes better when made ahead. Make it the night before serving for the best flavor and texture.

If you’re looking for a no-fuss, crowd-pleasing summer dessert, this Mango Tiramisu is the way to go! It’s simple, light, fruity, and guaranteed to impress. If you try it, don’t forget to leave a comment and let me know how you liked it!

Looking for more no-bake or fruity desserts? Try these:

Classic Tiramisu (with or without mascarpone!)
Peach Cheesecake (A fruity summer favorite)
No-Churn Pistachio Ice Cream (Easy homemade ice cream)
No-Bake Coffee Icebox Cake (A quick dessert with minimal ingredients)
No-Bake Chocolate Mousse Cake (A chocolate lover’s dream!)

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them in my stories!

Mango Tiramisu

A creamy, fruity, no-bake dessert layered with mango-soaked ladyfingers, fluffy mango mascarpone cream, and fresh mango cubes, this mango tiramisu is a mango lover's dream come true!

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Prep Time 20

Chill Time 4

Total Time 4 20

Course Dessert

Servings 8

Calories 334 kcal

Equipment

1 Small bowl
1 Large bowl
Electric hand/stand mixer
Spatula
Offset spatula
Cutting board
Knife
1.5-2 lt Trifle bowl or any serving dish

Ingredients

For the Mango Soak

60 ml mango pulp (1/4 cup)
180 ml hot water (3/4 cup)

For the Mango Mascarpone Crea,

150 g mascarpone cheese (5oz) cold
50 g granulated sugar (1/4 cup) or to taste
150 ml mango pulp (1/2 cup + 2 tbsp)
180 ml heavy whipping cream (3/4 cup) cold

For Assembly

20 –24 ladyfingers
1 large mango cubed

Instructions

Make the Mango Soak

Mix the mango pulp and hot water in a wide bowl. Set aside to cool.

Make the Mango mascarpone Cream

In a large bowl, combine mascarpone, mango pulp, and granulated sugar. Use an electric hand/stand mixer and beat on low speen until combined.
Add the cold heavy cream, beat on high speed until soft peaks form, about 4-5 minutes.

Assemble:

Dip ladyfingers in mango soak (1-2 seconds per side) and arrange in the bottom of your serving dish.
Spread half of the mango mascarpone cream on top.
Sprinkle the mango cubes over the cream. Save some mangoes for the top.
Repeat with another layer of soaked ladyfingers and most of the remaining cream (save some for piping).
Add the remaining mango cream into a piping bag fitted with a star tip (or any tip) and pipe it on top, see pic above.
Chill: Refrigerate for at least 3–4 hours or overnight.
Serve: Garnish with more mango cubes and fresh mint before serving. Enjoy!