Summer may be fading, but you can keep the sunshine alive on your plate with this dreamy mango tiramisu. Silky, vibrant, and bursting with tropical flavor, it combines the indulgence of a traditional tiramisu with the refreshing sweetness of mango.
Instead of coffee and cocoa, this version layers juicy mango purée, rich vegan mascarpone cream, and crisp cookies dipped in pineapple juice. The result? Decadent dessert that feels like a mini getaway with every spoonful.
Why you’ll love this tiramisu:
- No baking – just layer, chill, and enjoy.
- Completely vegan – luxuriously creamy without dairy.
- Exotic touch – mango and pineapple take you to the tropics, even when autumn is already here.
- Perfect for making ahead – the layers soak overnight and the flavors become even more intense.
Little tricks for the perfect tiramisu:
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Pick ripe, juicy mangoes: The sweeter the fruit, the better the purée. If fresh mangoes aren’t in season, you can also use frozen or canned mango pulp.
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Don’t oversoak the cookies: A quick dip in pineapple juice is enough – they’ll soften as the dessert chills.
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Chill overnight: This gives the layers time to set and the flavors to blend into a perfectly balanced dessert.
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Add beautiful toppings: Garnish with fresh mango slices, coconut flakes, or a sprig of mint for a colorful and inviting finish.
If you’d like a slightly different and more elegant version, you can also prepare the tropical tiramisu in individual glasses. It’s practical, portioned, and the beautiful layers make it extra eye-catching – perfect for picnics, parties, or impressing guests.
This dessert isn’t just for summer – its tropical flavor make it a wonderful pick-me-up all year round. Whether the days are warm and sunny or you’re longing for a little sunshine in the colder months, this vegan mango tiramisu will brighten your table and satisfy your sweet cravings.
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Recipe
Mango tiramisu
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!
