If you’ve been dreaming of a dessert that melds tropical sunshine with creamy delight without the fuss of eggs or dairy, you are in for a real treat with Mango Tiramisu (Eggless, Dairy-Free). This luscious no-bake dessert layers dairy-free mascarpone cream with cookies soaked in a tangy wild mango balsamic, fresh diced mangoes, and a bright, glossy mango curd topping. Every bite bursts with the perfect balance of creamy, tart, and fruity flavors, making it an irresistible choice for summer indulgence or any time you crave something fresh and decadently satisfying.

Mango Tiramisu (Eggless, Dairy-Free) - Recipe Image

Ingredients You’ll Need

Getting ready to create this Mango Tiramisu (Eggless, Dairy-Free) is a breeze because it uses simple yet essential ingredients that each play a starring role. From the tangy wild mango balsamic that adds a unique depth to the soak to the smooth vegan cream cheese that ensures every bite is dreamy and luscious, these ingredients bring the recipe to life in both flavor and texture.

Mango pulp (320 g / 1 ⅓ cups): Use sweet, ripe mangoes or quality canned pulp for vibrant flavor and smooth texture.
Granulated sugar (100 g / ½ cup): Balances the natural tartness of the mango and helps thicken the curd.
Wild mango balsamic vinegar (7-8 tablespoons): Adds an enticing acidity and depth when soaking the cookies and making the slurries.
Cornstarch (40 g / 4 tablespoons): Works as a thickening agent to create the luscious mango curd topping.
Hot water (4 tablespoons): Helps dilute the balsamic soak so the cookies absorb just the right amount.
Vegan cream cheese (600 g / 21 oz, cold): Provides a rich, creamy base that mirrors traditional mascarpone beautifully.
Vegan Greek-style yogurt (120 g / ½ cup, cold): Adds tang and fluffy texture that elevates the cream.
Vanilla extract (½ teaspoon): Introduces a warm, aromatic note that compliments the mango perfectly.
Powdered sugar (30 g / ¼ cup): Sweetens the cream without any graininess, keeping the texture silky smooth.
Vegan cookies (approx. 50 pieces): Your sponge-like base for soaking, choose sturdy yet tender cookies that soften just right.
Fresh mangoes (2, finely diced): Fresh mango chunks add a juicy burst and beautiful color throughout the layers.

How to Make Mango Tiramisu (Eggless, Dairy-Free)

Step 1: Make the Mango Curd

Start by mixing the wild mango balsamic and cornstarch in a small bowl until smooth to create a slurry. Then, in a saucepan, gently simmer mango pulp and granulated sugar over medium heat, whisking often to prevent lumps. Add the cornstarch mixture and continue cooking on medium to low heat, whisking vigorously for about 3-5 minutes until the curd thickens enough to coat a spatula without dripping off. To keep a smooth surface free from skin, cover the curd with plastic wrap while it cools. Chill it in the fridge for at least one hour to set properly.

Step 2: Prepare the Wild Mango Balsamic Soak

While the curd chills, mix wild mango balsamic, fresh mango pulp, and hot water in a shallow bowl. This flavorful soak will briefly dip the cookies to infuse them with a perfect balance of tartness and sweetness without making them soggy.

Step 3: Whisk the Mango Mascarpone Cream

Beat the cold vegan cream cheese with an electric whisk until light and fluffy. Add vegan Greek-style yogurt, vanilla extract, and powdered sugar, and continue whisking until smooth and combined. Gently fold in half a cup of the chilled mango curd for a bright tropical note. Keep the rest of the curd reserved for the topping, refrigerated until ready to use.

Step 4: Assemble Your Mango Tiramisu (Eggless, Dairy-Free)

Begin by smoothing a couple of tablespoons of the mascarpone cream on the base of your serving dish to anchor the first layer of cookies. Quickly dip each cookie on one side into the wild mango balsamic soak—remember, just a quick dip to avoid sogginess! Arrange enough cookies to form two layers. Next, spread half of the finely diced mango evenly over the cookies, then add half of the mascarpone cream, smoothing carefully. Repeat by dipping one layer of cookies for the next layer, followed by the remaining diced mango and mascarpone cream. Smooth the surface and refrigerate for at least two hours to let the flavors meld and the dessert set.

Step 5: Add the Mango Topping

Once chilled, stir the reserved mango curd and pour it gently over the tiramisu’s surface. Smooth it out with an offset spatula, then decorate with extra mango slices and chunks for an eye-catching presentation bursting with fresh fruitiness.

How to Serve Mango Tiramisu (Eggless, Dairy-Free)

Garnishes

Fresh mango slices and mint leaves are gorgeous and refreshing garnish choices that brighten the look and aroma of your mango tiramisu. You might also sprinkle shredded coconut or a dusting of toasted almonds for a subtle crunch and contrast in texture.

Side Dishes

Serve this tropical tiramisu alongside light dishes such as a crisp green salad or a delicate fruit sorbet. These pairings keep the meal balanced while complementing the dessert’s fruity and creamy profile.

Creative Ways to Present

Try serving the Mango Tiramisu (Eggless, Dairy-Free) in individual glass cups or little mason jars for a charming, personalized touch. Layer the components visibly to showcase the color contrasts. For parties, a trifle-style display in a clear bowl offers a spectacular centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mango Tiramisu (Eggless, Dairy-Free) covered tightly in the refrigerator for up to three days. Keeping it chilled helps preserve the cream’s texture and freshness of the mango components.

Freezing

You can freeze individual portions, but keep in mind that the texture may shift slightly upon thawing due to the delicate fruit and creamy layers. For best results, defrost slowly in the fridge overnight before serving.

Reheating

This dessert is best enjoyed cold, so avoid reheating. Instead, allow it to come to a pleasant cool room temperature if desired before serving to enhance the flavors without compromising the silky creaminess.

FAQs

Can I use canned mango pulp for this recipe?

Absolutely! Canned mango pulp, especially varieties like Alphonso or Kesar, are excellent because they’re smooth, flavorful, and consistent in quality. Just make sure it’s pure mango pulp without added sugar or preservatives for the best results.

What if I can’t find wild mango balsamic vinegar?

If wild mango balsamic isn’t available, substitute with a good-quality mango-infused vinegar or regular balsamic vinegar mixed with a little mango juice to mimic the sweetness and tartness. The goal is a tangy soak that complements the mango perfectly.

Is there a recommended alternative to vegan cream cheese?

You can experiment with smooth silken tofu blended with a touch of lemon juice and coconut cream for a homemade dairy-free mascarpone alternative. However, store-bought vegan cream cheese offers the best texture and ease for this recipe.

How long should I soak the cookies?

Just a very quick dip—about one second on one side is perfect. The cookies should be moistened without becoming soggy, so they retain some structure but still absorb the flavors of the mango soak.

Can I prepare this dessert ahead of time for a party?

Yes! Mango Tiramisu (Eggless, Dairy-Free) actually tastes better after resting overnight, which allows all the flavors to meld beautifully. Just cover and refrigerate until ready to serve for optimal taste and convenience.

Final Thoughts

There is something truly special about a dessert that manages to feel indulgent without any heaviness, and Mango Tiramisu (Eggless, Dairy-Free) does just that with ease. Whether you’re catering to dietary restrictions or simply craving a fresh tropical treat, this recipe is a crowd-pleaser with its vibrant flavors and satisfying textures. I encourage you to dive into making this bright, creamy delight—you might just find your new favorite summer dessert to share with friends and family!

Mango Tiramisu (Eggless, Dairy-Free)

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4.1 from 76 reviews

This refreshing Mango Tiramisu is a delightful no-bake dessert that combines layers of dairy-free mascarpone cream with tangy wild mango balsamic-soaked vegan cookies, fresh diced mango, and a sweet mango curd topping. Perfect for summer, this eggless and dairy-free tiramisu is creamy, fruity, and offers a luscious tropical twist on the classic Italian favorite.

Author: Mari
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Yield: 10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Fusion
Diet: Vegan

Instructions

Prepare Mango Curd: Mix wild mango balsamic vinegar and cornstarch in a small bowl to create a slurry paste. In a saucepan, combine mango pulp and sugar, then simmer over medium heat while whisking frequently. Gradually add the cornstarch slurry and cook on medium (or low for gas stoves), whisking continuously for 3-5 minutes until the mixture thickens enough to coat the back of a spatula. Remove from heat.
Chill Mango Curd: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool for 10-15 minutes, then refrigerate for at least 1 hour until fully chilled.
Make Wild Mango Balsamic Soak: In a large shallow bowl, mix the wild mango balsamic vinegar, mango pulp, and hot water; set aside.
Whip Mango Mascarpone Cream: Beat vegan cream cheese in a large mixing bowl with an electric whisk until light and fluffy. Add vegan Greek-style yogurt, vanilla extract, and powdered sugar and whisk until well combined. Stir in 120 g (½ cup) of chilled mango curd and whisk again. Reserve the remaining curd for topping.
Assemble the Tiramisu – First Layer: Spread 2 tablespoons of the mango mascarpone cream evenly at the bottom of a 9-inch square serving dish to anchor the cookies. Quickly dip vegan cookies one side at a time into the wild mango balsamic soak (avoid soaking fully to prevent sogginess) and arrange in two layers to cover the dish base.
Add Mango and Cream Layers: Spread half of the diced mango evenly over the cookie layers, followed by half of the mascarpone cream, smoothing it out with an offset spatula.
Assemble Second Cookie Layer: Dip another layer of cookies in the soak quickly and arrange on top of the cream. Add the remaining diced mango, then the rest of the mascarpone cream, smoothing the top carefully.
Chill: Refrigerate the assembled tiramisu for at least 2 hours to set, or overnight for best results.
Add Mango Curd Topping: Stir the remaining mango curd well, spoon it over the chilled tiramisu, and smooth the top with an offset spatula. Garnish with fresh mango slices and chunks.

Notes

For mango pulp, canned Alphonso or Kesar mango pulp is recommended, or use ripe fresh mangoes blended into a smooth puree.
Wild mango balsamic vinegar adds a unique tangy flavor; substitute with regular balsamic vinegar if unavailable but flavor will be different.
Use vegan cream cheese chilled for best whipping results.
Vegan Greek-style yogurt should be thick and cold to help create a smooth cream texture.
Choose sturdy vegan cookies that hold up to soaking without falling apart.
This tiramisu is eggless and dairy-free, ideal for those avoiding eggs and dairy products.
For optimal flavor development, prepare the tiramisu a day ahead and chill overnight.