With a triple dose of mango flavor, this easy vegan tiramisu uses mango pulp, fresh mango pieces, and tangy wild mango balsamic for an intense fruity taste.
It's the perfect balance of creamy, fresh, sweet, and tangy!
Quick and easy, like my speculoos biscoff tiramisu, it looks a lot harder to make than it is. A quick mango curd is made to flavor the mascarpone and top the tiramisu. The rest is just dunking cookies and a little bit of whisking (and waiting!).
This post was kindly sponsored by vomFASS. All opinions are my own. Thank you for supporting the brands who sponsor my work!
vomFASS Mango products support the PREDA Project and source their mangoes from the Philippines, offering fair trade and fair prices to farmers. Sales from these products support farmers and their families and promote sustainability by replanting more Mango trees.
vomFASS also has an extensive range of other high-quality balsamic vinegars, olive oils, nut oils, and spirits, like their lemon olive oil which I used to create this pistachio lemon olive oil cake!
🧾 Ingredients
Here's what you need to make this easy mango tiramisu recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Wild Mango Balsamic Star: Literally the star of the recipe, vomFASS wild mango balsamic star has true fruit flavors, lower acidity than standard balsamic, and is refined in the final process with more fruit juice. It adds just the right amount of acidity and a gorgeous intense mango flavor to the tiramisu.
Mango Pulp: You can use fresh mango purée, or if it's not mango season or you can't find good ripe mangoes, canned Alphonso or Kesar mango pulp is perfect. Find it in Indian grocery stores or the world food aisle in some supermarkets. I often use it for mango desserts like mango cheesecake and mango panna cotta.
Fresh Mangoes: These are cut into fine chunks and layered up in the dessert. Go for juicy flavorful ripe mangoes that still have some firmness to them, if they are overripe or mushy, they can turn bad in your tiramisu!
Vegan Cookies: Unlike classic Italian tiramisu, this recipe is made without ladyfingers as they contain eggs. While you can use homemade vegan ladyfingers, I recommend store-bought cookies to keep it no-bake (hello summer heat!). I use vegan ginger cookies, you can also use vegan graham crackers, digestive, or biscoff.
Dairy-Free Cream Cheese: I usually use homemade vegan mascarpone for tiramisu, but with this quick recipe, I use a Cheats' version made from non-dairy cream cheese and yogurt.
Greek-Style Vegan Yogurt: You want thick yogurt like Alpro Greek-style protein yogurt. You can also use vegan sour cream, thick coconut yogurt, or firm silken tofu in a pinch.
🔪 Instructions
Here are step-by-step images showing how to make this easy tiramisu with mango! Remember, the detailed printable recipe card is at the end of this page:
Step 1: Mix the wild mango balsamic and cornstarch in a small bowl to form a paste (this is known as cornstarch slurry!).
Step 2: Simmer the mango pulp and sugar over medium heat. Add the cornstarch slurry and cook on medium-low heat while whisking for 3-5 minutes. Once the curd has thickened enough to coat the back of the spatula without running off of it, remove it from the heat.
Step 3: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes, then transfer it to the fridge to cool completely for an hour.
Step 4: In a large shallow bowl, mix the wild mango balsamic, mango pulp, and hot water. Set aside.
Step 5: Add the vegan cream cheese to a large mixing bowl and whisk with a hand mixer for a few minutes until light and airy. Add the vegan yogurt, vanilla, and powdered sugar, and whisk again until combined.
Step 6: Add 120g / ½ cup of the chilled mango curd to the cream cheese mixture, and whisk again to combine. Reserve the remaining curd in the fridge for the topping.
Assembling the tiramisu
Smear a little mascarpone on the base of the dish to hold the cookies in place.
Individually and quickly dip the cookies in the wild mango balsamic mixture.
Arrange the first layer of cookies in the base of the dish.
Arrange a second layer of cookies in the opposite direction.
Add a layer of ripe mango chunks.
Smooth half of the dairy-free mascarpone mixture on top with an offset spatula.
Top with another single layer of wild mango balsamic dunked cookies.
Add the remaining mango chunks in an even layer.
Spread the rest of the mascarpone on top and chill the tiramisu for a few hours.
Top the tiramisu with the remaining mango curd and some fresh mango for presentation.
💭 Expert Tips
Mix the cornstarch with liquid. It's important to whisk the balsamic vinegar and cornstarch together before adding them to the mango sauce to avoid a lumpy mixture.
Use cold cream cheese and yogurt. I usually recommend room temperature ingredients but for this particular recipe, I found cold ingredients better. The important thing to note is that all the ingredients should be from the fridge (cream cheese, yogurt, and mango curd).
Quick dip the cookies. Don't let them sit in the mango syrup as this can cause them to soak up too much liquid and turn mushy!
Double-layer your cookies for the base of the tiramisu. This creates a strong base for holding the other layers. For the next cookie layer, there is no need to double up as the ratio of cookie to mascarpone cream will be too high.
💬 FAQs
You can half the recipe and use a 1-pound loaf pan. This will give you beautiful tall layers and feed around 4-6 people.
You could also make it in a round glass 10-inch pie dish if you don't have a rectangular or square pan.
Yes, this gives the cookies a chance to soak in those gorgeous flavors and it also gives the cream cheese a chance to firm up, meaning you'll get cleaner cuts of tiramisu.
If you have even more time (4-6 hours) or even overnight I recommend that! This is the perfect summer dessert to prep ahead the day or night before your next garden party or barbecue.
Tightly cover the top of the dish with plastic wrap or aluminum foil and refrigerate until ready to serve. This tiramisu is best served within the first 2 days, but it will keep for up to 3 days in the fridge.
🍰 More Vegan Tiramisu
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📖 Recipe
Description
Ingredients
Mango Curd
- 320 g (1 ⅓ cups) mango pulp, *see note 1
- 100 g (½ cup) granulated sugar
- 3 tablespoons wild mango balsamic star, *see note 2
- 40 g (4 tablespoons) cornstarch
Wild Mango Balsamic Soak
- 4 tablespoons (¼ cup) wild mango balsamic star, *see note 2
- 4 tablespoons (¼ cup) mango pulp
- 4 tablespoons (¼ cup) hot water
Mango Mascarpone Cream
- 600 g (21 oz) vegan cream cheese, cold *see note 3
- 120 g (½ cup) vegan Greek-style yogurt, cold *see note 4
- ½ teaspoon vanilla extract
- 30 g (¼ cup) powdered sugar
- 500 g (approx 50 cookies) vegan cookies, *see note 5
- 2 fresh mangoes, finely diced
Instructions
Mango Curd
- Cornstarch slurry: Mix the wild mango balsamic and cornstarch in a small bowl to form a paste.
- Thicken: Add the mango pulp and sugar to a saucepan and simmer over medium heat, whisking often.Add the cornstarch slurry and cook on medium heat (low heat if you're using a gas cooker) and continue whisking for 3-5 minutes until the mixture thickens. Once the curd has thickened enough to coat the back of the spatula without running off of it, remove it from the heat.
- Chill: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes, then transfer it to the fridge to cool completely for an hour.
Wild Mango Balsamic Soak
- Make the soak: In a large shallow bowl, mix the wild mango balsamic, mango pulp, and hot water. Set aside.
Mango Mascarpone Cream
- Whisk the filling: Add the vegan cream cheese to a large mixing bowl and beat with an electric whisk for a few minutes until light and airy. Add the vegan yogurt, vanilla, and powdered sugar, and whisk again until combined.
- Flavor: Add 120g / ½ cup of the chilled mango curd to the cream cheese mixture, and whisk again to combine. Reserve the remaining curd in the fridge for the topping.
Assemble
- Cream base: Smooth 2 tablespoons of the mango mascarpone cream in the bottom of your serving dish to help secure the cookies (I use a 9-inch square dish).
- Take enough cookies to create 2 layers in the base of the dish. Quickly dip each cookie in the wild mango balsamic soak and arrange them in the base of the dish in 2 layers. A quick dip on one side of each cookie is enough, as you want to avoid letting them soak as they will become too soggy.
- Add half of the finely diced mango pieces in an even layer on top of the cookies.
- Top with half of the mascarpone cream, using an offset spatula to smooth it out in an even layer.
- Repeat: Take enough cookies to create a single layer and dip them in the balsamic soak before arranging on top. Add the rest of the diced mango, followed by the remaining mascarpone cream.
- Smooth out the top of the mascarpone using an offset spatula, then chill the tiramisu for at least 2 hours (overnight if preferred).
- Mango topping: Give the remaining mango curd a good stir and pour it over the top of the tiramisu. Smooth it with an offset spatula, and garnish the top with more mango slices and chunks.
Notes
- Mango Puree: I recommend using canned Alphonso or Kesar mango pulp or sweet ripe fresh mangoes blended until smooth.
- Wild Mango Balsamic: I use vomFASS Wild Mango Balsamic Star, this can be found in their stores worldwide or via their websites for UK & Ireland, the US, and Germany. Code ‘DATES20’ will give you 20% OFF.
- Vegan Cream Cheese: I use Violife, but you can also use my vegan recipe for homemade cream cheese if you're having trouble finding storebought.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, firm silken tofu, or very thick coconut yogurt.
- Vegan Cookies: I use ginger cookies, you can also use vegan graham crackers, biscoff, or digestives.
Nutrition
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