Mango Tiramisu (Eggless)

This Mango Tiramisu is a must make during the mango season. Sweet mangoes are combined with mascarpone cheese for an ultimate summer treat!

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Don’t let go of the mango season without making this delightful Mango Tiramisu. This egg-free mango spin on tiramisu requires only a handful of ingredients and makes a great dessert for summer! I use my chai rusk as the base and top it with a delightful combination of fresh mango puree, mascarpone cheese and heavy cream! You don’t need to turn on the oven or stove to make this simple yet stunning dessert.

slice of mango tiramisu served in a blue plate with a fork placed on the side

I love a good tiramisu and whenever I get an opportunity, I end up creating an Indian spin on it. Few years back, I shared this gulab jamun tiramisu during Diwali which you guys absolutely loved. I have also made biscoff tiramisu (but never got around sharing the recipe) and so this year during the mango season, I gave tiramisu a mango spin and made mango tiramisu.

No Lady Finger? No problem!

I know I never have lady fingers lying in my pantry just like that and I am sure I am not the only one. So, I often make tiramisu with cookies like biscoff or parle-g which I mostly have on hand. This time, I used the rusks that I dip in my chai every morning for the base and it worked just fine.

And I think that’s what makes this recipe easy. It requires just a handful of ingredients and comes together quickly but once you serve it, people will feel you spent hours making this! Less on time but big on presentation & taste, these are my favorite kind of desserts!

Let’s Make It!

  1. First, make fresh mango puree. You can use canned mango puree as well but since mangoes are in season and I could get my hands on some super sweet Kesar mangoes from India, I had to use them. I used 3 medium-large kesar mangoes and scooped out all the pulp using a spoon and knife. Then grind the mango pulp using a blender into a smooth puree. This resulted in 1 & 1/2 cups of mango puree that we need for this recipe.
a hand holding a slice of fresh mango and using a spoon to scoop out the mango pulp
scoop out the fresh mango pulp
a spoon showing the texture of fresh mango puree
blend the fresh mango pulp to a puree
  1. Add 8 oz mascarpone cheese to the stand bowl of your stand mixer (or use a hand mixer), and beat the mascarpone cheese along with 5 to 6 tablespoons of powdered sugar using the wire whisk attachment of stand mixer until it is smooth, around 2 minutes on medium speed. Then add 1 cup of the fresh mango puree that you prepared earlier. Mix until the mango puree is well combined.
fresh mango puree being added to a stand mixer bowl with mascarpone cheese
beat together mascarpone cheese with sugar and add mango puree
a spatula holding mango mascarpone mixture to show it's texture
mix until mango puree is nicely combined
  1. Now, add 1 cup heavy cream to the mixture. Beat on medium speed for around 2 minutes, using the wire whisk attachment until it forms stiff peaks. The base for the mango tiramisu is done now.
a cup of heavy cream being added to a stand mixer
add heavy cream to the mix
wire whisk being lifted up to show the texture of the mixture
beat cream until it forms stiff peaks
  1. Make a mixture with 1 cup water, 1/4 cup mango puree and 1/4 teaspoon cardamom powder to soak the rusks. You can use lady fingers here too (the classic cookie that’s used is tiramisu), but I used rusks which I had in my pantry. Take an 8-inch square pan. Dip one rusk in the water-mango puree mixture that we made for a few seconds. Flip and dip the second side as well.
a wire whisk stirring mango puree with water
make a mixture of mango puree with water
a hand dipping a rusk in mango puree mixture
dip each rusk into the mango puree mixture
  1. Dip all the rusks similarly and arrange them at the base of the 8-inch square baking pan. I had 8 rusks at the base. Now take half of the prepared mango-mascarpone mixture and spread it over the rusks, covering them completely.
a hand layering rusks in a pan
arrange all rusks at the bottom of the pan in a single layer
rusks being topped with mango puree mascorpone mixture using a spatula
top the rusk layer with mango-mascarpone mixture
  1. Now, take 2 tablespoons from the remaining 1/4 cup mango puree, and drop dollops of it on top of the mascarpone-mango layer. Use a toothpick to swirl the puree around in a pattern. Now make the second layer of rusks in the same way as the first layer by dipping them in mango puree-water mix and arrange on top of the mascarpone layer. Top with some more of the mango-mascarpone cheese mixture, reserving some of it for piping on top. Top with remaining 2 tablespoons of the mango puree making a swirl with a toothpick. Piping on top is optional. If you don’t want to pipe any of it on the top, just use all of the mix as the top layer. I make the second layer slightly thin and reserve some of the mango-mascarpone cheese mixture, transfer it to a piping bag fitted with a round tip and pipe it as circles to make a pretty design on top. Chill for 2 hours before serving. You can top with mango slices and fresh mint leaves before you serve.
a hand making swirling design on top of mango tiramisu
top with some mango puree followed again by a rusk layer > second mango mascarpone layer
a hand piping the top of a mango tiramisu using a round piping tip
pipe the remaining mixture on top to make it look pretty (optional)

Making Ahead Instructions

This dessert can be made 24 to 48 hours in advance. I would just bring it to room temperature for 15 minutes before serving. I would not suggest making it ahead more than 48 hours in advance.

Using Canned Mango Puree

You can use canned mango puree in place of fresh mango puree in this recipe. One thing to keep in mind is that the mango puree that you get in stores has a lot of sugar added to it. So, you might need to reduce the amount of sugar in the recipe.

The consistency of canned mango puree is also thinner compared to the fresh mango puree. So, you might need to add a little less of it in the recipe.

Manali’s Tips

  • If you have lady fingers on hand, you can use them in place of rusks. Keep in mind though, the lady fingers that you get in the market are not egg-free so if you want to make this recipe egg-free, you should stick to egg-free cookies like biscoff, rusks etc.
  • The pretty piping on top is optional. If you are not going to pipe, then use the entire mango-mascarpone mixture as the second top layer. If you are going to pipe at the top, spread a thin layer as the second layer and then transfer remaining mixture to a piping bag and pipe.
  • If your mixture isn’t pipable, you might need to beat the mixture a bit more to get that firmer texture to pipe it. Sometimes, I beat the remaining mixture only to a firmer consistency so that I can pipe it.
  • I recommend using a good quality mascarpone cheese for this recipe, it makes a difference to the final taste of the dessert. If you can’t get hold of mascarpone, you can use cream cheese but then it would be mango cheesecake and not mango tiramisu.
mango dessert in a square pan topped with mango pieces and mint leaves

Mango Tiramisu (Eggless)

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Prep: 30 minutes
Chill Time: 2 hours
Total: 2 hours 30 minutes
Servings: 8
This Mango Tiramisu is a must make during the mango season. Sweet mangoes are combined with mascarpone cheese for an ultimate summer treat!

Ingredients 

  • 3 large mangoes must be sweet, I used Kesar mangoes and this made 1&1/2 cups mango puree
  • 8 oz mascarpone cheese 226 grams
  • 5-6 tablespoons powdered sugar also known as confectioners sugar
  • 1 cup heavy cream 8 oz/240 ml
  • 1 cup water
  • ¼ teaspoon cardamom powder
  • 16 rusks I used suji rusks but you can use biscoff in place or traditional lady fingers cookies
  • mint leaves for garnish
  • fresh mango cubes for garnish
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Instructions 

  • Scoop out the pulp from 3 kesar mangoes and add it to a blender. Blend until you have smooth mango puree. You would get 1&1/2 cups of mango puree from this. Set this aside.
  • Then add mascarpone cheese to your stand mixer along with powdered sugar and beat using the wire whisk attachment for 2 minutes until it's smooth. Add 1 cup of the prepared mango puree and mix until everything is well combined.
  • Now, add the heavy cream and beat on medium speed for 2 minutes until you get stiff peaks (stiff enough for it to be pipable).
  • To soak the rusks, combine 1 cup water with 1/4 cup mango puree and little bit of cardamom powder. Combine everything using a wire whisk. Dip the rusk in the mixture from one side for 20 seconds and then flip and dip the other side.
  • Dip all the rusks similarly and arrange them at the bottom of an 8-inch square pan. Top with half of the mango-mascarpone mix. Then from the remaining 1/4 cup of mango puree, add 2 tablespoons on top and make a swirling pattern using a toothpick. Repeat the layers: another layer of 8 rusks > mango mascarpone mixture > 2 tablespoons of mango puree.
  • While doing the second layer of the mascarpone mixture, reserve some if you wish to make a pretty design on top of your tiramisu. Transfer that to a piping bag fitted with a round tip and pipe it on top. This is optional. Garnish with fresh mint leaves and fresh mangoes before serving.

Notes

  1. If the mascarpone mixture appears too thin to pipe, put it back in the mixer and beat using the wire whisk attachment until it become firm enough to pipe.
  2. You can use lady fingers in place of rusks if you have them on hand. 
  3. Canned mango puree can be substituted in place of fresh. If the canned mango puree is too sweet, cut down on the sugar in the recipe. 

Nutrition

Calories: 375kcal, Carbohydrates: 31g, Protein: 6g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 111mg, Sodium: 58mg, Potassium: 184mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1.796IU, Vitamin C: 28mg, Calcium: 79mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Italian
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Hi, I’m Manali!

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