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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.

Ingredients

Scale

Mango Curd

  • 320 g (1 ⅓ cups) mango pulp (canned Alphonso, Kesar, or fresh ripe mangoes blended)
  • 100 g (½ cup) granulated sugar
  • 3 tablespoons wild mango balsamic vinegar
  • 40 g (4 tablespoons) cornstarch

Wild Mango Balsamic Soak

  • 4 tablespoons (¼ cup) wild mango balsamic vinegar
  • 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) vegan cookies
  • 2 fresh mangoes, finely diced

Instructions

  1. 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.
  2. 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.
  3. Make Wild Mango Balsamic Soak: In a large shallow bowl, mix the wild mango balsamic vinegar, mango pulp, and hot water; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Chill: Refrigerate the assembled tiramisu for at least 2 hours to set, or overnight for best results.
  9. 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.

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