Print

Eggless Dairy-Free Mango Tiramisu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

This Mango Tiramisu is an indulgent, eggless, and dairy-free dessert that layers luscious mango curd, vegan mascarpone cream, and vegan cookies soaked in a wild mango balsamic mixture. Perfect for mango lovers seeking a creamy, fruity twist on the classic Italian tiramisu, this recipe combines tropical flavors with a light, airy texture and requires chilling to set into a refreshing treat.

Ingredients

Mango Curd

  • 320 g (1 ⅓ cups) mango pulp
  • 100 g (½ cup) granulated sugar
  • 3 tablespoons wild mango balsamic star
  • 40 g (4 tablespoons) cornstarch

Wild Mango Balsamic Soak

  • 4 tablespoons (¼ cup) wild mango balsamic star
  • 4 tablespoons (¼ cup) mango pulp
  • 4 tablespoons (¼ cup) hot water

Mango Mascarpone Cream

  • 600 g (21 oz) vegan cream cheese, cold
  • 120 g (½ cup) vegan Greek-style yogurt, cold
  • ½ teaspoon vanilla extract
  • 30 g (¼ cup) powdered sugar
  • 500 g (approx. 50 cookies) vegan cookies
  • 2 fresh mangoes, finely diced

Instructions

  1. Make Cornstarch Slurry: In a small bowl, mix the wild mango balsamic star and cornstarch to form a smooth paste. This will help thicken the mango curd.
  2. Cook Mango Curd: In a saucepan over medium heat, combine mango pulp and granulated sugar. Whisk frequently as it simmers. Gradually add the cornstarch slurry, stirring constantly for 3-5 minutes, or until the curd thickens enough to coat the back of a spatula. Remove from heat once thickened.
  3. Chill Mango Curd: Cover the surface of the curd with plastic wrap to prevent a skin forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least one hour until completely chilled.
  4. Prepare Wild Mango Balsamic Soak: In a large shallow bowl, combine wild mango balsamic star, mango pulp, and hot water. Set aside to use for dipping the cookies later.
  5. Make Mango Mascarpone Cream: Beat the cold vegan cream cheese with an electric mixer until light and airy. Add the vegan Greek-style yogurt, vanilla extract, and powdered sugar, whisking until thoroughly combined.
  6. Incorporate Mango Curd into Cream: Add 120 g (½ cup) of the chilled mango curd to the cream mixture and whisk again until smooth. Reserve the remaining mango curd for topping.
  7. Assemble the Base Layer: Spread 2 tablespoons of the mango mascarpone cream evenly on the bottom of a 9-inch square serving dish to secure the cookies.
  8. Layer Cookies: Quickly dip each vegan cookie on one side into the mango balsamic soak—just a quick dip to avoid sogginess. Arrange two layers of soaked cookies on the cream base.
  9. Add Mango Pieces: Evenly layer half of the finely diced fresh mango over the cookie layers.
  10. Add Cream Layer: Spread half of the mango mascarpone cream evenly over the mango pieces using an offset spatula.
  11. Repeat Layers: Create another single cookie layer by dipping cookies in the soak and arranging on top. Add the remaining diced mango followed by the rest of the mascarpone cream, smoothing the top evenly.
  12. Chill Tiramisu: Refrigerate the assembled tiramisu for at least 2 hours, or preferably overnight, to allow flavors to meld and layers to set.
  13. Finish with Mango Curd and Garnish: Stir the reserved mango curd and pour it over the chilled tiramisu. Smooth with an offset spatula. Garnish with fresh mango slices and chunks as desired before serving.

Notes

  • Use canned Alphonso or Kesar mango pulp for best flavor, or blend sweet ripe fresh mangoes until smooth.
  • Be careful not to soak the cookies too long as they may become overly soggy and lose structure.
  • This recipe uses vegan cream cheese and yogurt to keep it dairy-free and eggless.
  • The wild mango balsamic star adds a unique tangy sweetness complementing the mango layers.

Find it online: https://flavorspath.com/eggless-dairy-free-mango-tiramisu-recipe/