It has been 6 years since I last experienced Indian summers (aka mango season)! Sitting around the dining table with my family, chattering away as mom would slice up ripe, delicious Alphonso mangoes and we would all relish them with joy. Those simpler times, when just having ourselves a ‘Mango party’ made us feel joyous and content. With this Mango Tiramisu, I have tried to capture the simplicity and joy of my childhood and that time spent with my family. I planned this as a Mother’s Day recipe, but honestly, any food I make will always be an ode to my wonderful mom. 🙂
Tiramisu (Italian: pick-me-up) is such a classic dessert and one of my favorites, I thought it deserves a summer version and what spells summer more than mangoes? 😀 The mango adds a beautiful, juicy contrast to the richness of the tiramisu and I’ve added some citrus touches as well to bring out some brightness. Also including the recipe for Eggless Ladyfingers (‘Savoiardi‘) – or you could quick hack it and use digestive/Marie biscuits. 🙂
This Mango Tiramisu is as bright as it is rich, and I am sure you will enjoy it, especially if you love fruits. If not, you can skip the fruits entirely and make a classic Tiramisu! Great as a make-ahead for parties or for dessert-prep for your own cravings (you know you have them 😉 ), really psyched to be sharing this one with you. As always, hope you try it and be sure to send me a picture or tag me @thedancingcookbook and #thedancingcookbook.
Buon Appetito! 🙂
Mango Tiramisu
Mangoes and citrus add freshness and brightness to the classic, rich and decadent Tiramisu for a summery dessert that you will want to enjoy all season long! Great as a make-ahead for parties and your dessert cravings alike!
Ingredients
- 1 cup Brewed Coffee
- 1 Mango, ripe
- 1 cup Heavy Cream
- 1/2 cup Mascarpone Cheese
- 3 tsp Icing Sugar
- 1 tsp Orange Zest
- 1/4 Cup Mango Puree (optional)
- Cocoa Powder, to garnish
- 8-10 Digestive/Marie Biscuits (optional)
Savoiardi (aka Ladyfingers): Makes 12-14
- 1 cup All-purpose flour
- 1/2 cup Butter, unsalted
- 1/4 cup Sugar
- 1/2 tsp Vanilla Extract
- 2 tbsp milk
- 1/2 tsp Baking Powder
Instructions
- If baking Savoiardi, assemble all the ingredients for it. Cream the butter, sugar and vanilla extract together in a bowl (using an electric/hand-held beater) until well incorporated and creamy.
- Add in the milk and mix well to form a creamy paste. Add in the flour and baking powder and mix well.
- Preheat oven to 355 F. Transfer dough to a piping bag and pipe onto a tray lined with parchment paper OR simply shape thin pipe like cookies from the dough and place on parchment paper - bake for 15 minutes or until cookie tops appear cooked and brownish.
- Brew the coffee and allow to cool. In the meantime, whip the heavy cream in a bowl. In a separate bowl, combine the mascarpone, icing sugar and orange zest. You can also add in mango puree here for a stronger mango flavor.
- Fold in the mascarpone mixture into the whipped cream and allow to chill.
- Cut up the mango into pieces.
- Time to layer in a flat deep tray or individual cups/containers: Start with a layer of the Savoiardi/digestive biscuits - dip in the coffee till well soaked and place at the bottom.
- Top with a layer of the cream and flatten to cover. Then add in a layer of mango pieces. Top with cream, and repeat the layers until you reach the top of your container.
- Dust with cocoa powder and allow to chill in the refrigerator for at least 3-4 hours for the Tiramisu to set completely and the flavors to get absorbed. Enjoy cold!
Notes
- Before whipping the cream, chill your whisk and bowl in the freezer for a bit. It allows for the cream to whip faster and better.
- For a lighter version of this dessert, you can skip the Mascarpone cheese entirely. Whip the cream, add in the icing sugar and orange zest. Fold in the mango puree at the end.
- Not a fruit fan? Skip the fruits and just add in some vanilla extract to the whipped cream mix - make a classic Tiramisu!