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Mango tiramisu

theveganharmony
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Servings 6 slices

Ingredients
  

Cream

  • 250 g (8.8 oz) vegan mascarpone
  • 200 g (7 oz) vegan whipping cream
  • 50 g (½ cup) powdered sugar

Mango Purée

  • 465 g mango (about 2 medium mangoes or 16.5 oz)
  • 20 g (1 tbsp) agave syrup – optional, if the mango isn’t sweet enough

Cookie Layer

  • 210 g (7.5 oz) cookies (such as digestive or oat biscuits)
  • 100 ml (½ cup) pineapple juice or another fruit juice

Instructions
 

  • Mango purée: Peel the mangoes and cut them into chunks. Blend with an immersion blender or food processor until smooth. Taste and add agave syrup if needed for extra sweetness.
  • Cream: Whip the vegan whipping cream until stiff peaks form. In a separate bowl, mix the vegan mascarpone with powdered sugar. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy cream.
  • Cookies: Quickly dip each cookie into pineapple juice (don’t soak too long or they will fall apart).
  • Layering: In glasses or a baking dish, start with a layer of cookies, then add a layer of cream, followed by a few spoonfuls of mango purée. Continue layering until all ingredients are used. Finish with cream and a drizzle of mango purée on top.
  • Chilling: Place in the refrigerator for at least 3–4 hours (overnight is even better).
  • Before serving, decorate with fresh mango slices, coconut flakes, or mint leaves for a beautiful tropical touch. Serve chilled and enjoy!