Creamy mango tiramisu

This dreamy, ultra-creamy mango treat wins everyone over—even folks with super picky palates. It’s totally dairy and egg free but keeps that classic tiramisu richness, plus a juicy tropical kick.

The first time I made this, I whipped it up for a dairy-free friend who hadn’t touched tiramisu for ages. I’ll never forget his grin after that first spoonful—seriously the best feeling ever as a home cook.

Irresistible Ingredients

• Mango Cream Filling: 320 g mango flesh—I go for Alphonso or Kesar for pure sweetness and an intense taste
• 100 g: regular sugar to bring out the mango’s flavor
• 3 tablespoons: wild mango balsamic vinegar for extra depth and a new vibe
• 40 g: corn starch—sets up that thick, eggless texture you want

• Soaking Syrup:
• 4 tablespoons: mango wild balsamic
• 4 tablespoons: mango puree
• 4 tablespoons: hot water, so everything blends and pops

• Mascarpone-Style Cream:
• 600 g: cold vegan cream cheese for a cloud-like layer
• 120 g: chilled vegan Greek yogurt for tang
• 1/2 teaspoon: vanilla extract, because it lifts the fruity notes
• 30 g: powdered sugar keeps things light and sweet
• 500 g: vegan cookies—ginger biscuits add major personality
• 2 fresh mangoes: diced up small, adds fresh chunks throughout

Step-by-Step Fun

Mango Cream Prep:

Let’s start the thickener: stir together wild mango balsamic and cornstarch in a tiny bowl till it’s lump-free and smooth. This matters for the final texture.

Thicken It Up:

Dump the mango pulp and sugar in a pot, heat gently while whisking for a couple minutes so the sugar melts in. Toss in your cornstarch mix and keep whisking another 3–5 minutes—stop once it’s creamy and sticks to a spoon before running off.

Chill Out:

Put plastic wrap right on the mango cream so it doesn’t dry out or get a weird skin, then leave it a bit to cool (like 10–15 minutes). Move it to the fridge for at least an hour to get cold.

Make the Dipping Syrup:

In a flat bowl, stir together your mango balsamic, mango pulp, and hot water. Mix until silky and blended. This turns plain cookies into a super juicy base.

Mascarpone-Style Cream:

Into a big mixing bowl, drop the cold vegan cream cheese. Beat with a mixer for a few minutes till fluffy and light. Toss in the yogurt, vanilla, and powdered sugar, then beat again for a smooth, sweet finish.

Mango Boost:

Fold 120g cooled mango cream into your cheesy mix and blend well. Pop the rest of the mango cream back in the fridge for smoothing on top later.

Layer Everything Together:

Creamy Base: Smear 2 big spoonfuls of the creamy stuff into your serving dish to help the cookies stay put. A 23cm square dish is perfect for tidy layers.

Build the First Layer:

Quick-dip each cookie—one side only—in syrup, then arrange as two lines on the bottom. Don’t soak them too long or they’ll fall apart.

Time for Mango:

Scatter half your fresh diced mango in a layer over those cookies.

Creamy Blanket:

Spoon on half that mascarpone-ish cream. Smooth it over with a spatula.

Repeat Things:

Do another speedy dip of cookies, line ‘em up, pile on the rest of the fresh mango, then cover with all the leftover cream.

Final Touches + Chill:

Even out the surface, pop it in the fridge for a minimum of 2 hours—or better, overnight.

Mango Topper:

Spoon that chilled mango cream all over, spread out smooth, then decorate with fresh mango before serving.

The coolest thing I discovered while testing this was the wild mango balsamic. It takes this dessert to new heights—gives it an amazing, fruity flavor I never found in any vegan sweet before.

Keeping It and Serving Tips

It’ll be fine chilled in the fridge for up to three days. Just keep some wrap over the top so it doesn’t dry out or pick up weird fridge smells. Skip the freezer—otherwise the texture just won’t work right with all that creamy filling and mango.

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Swap Your Ingredients

No mango balsamic around? Mix classic balsamic vinegar with a little mango puree and maybe a dash of maple syrup or honey. Don’t have vegan ginger cookies? Try coconut biscuits or speculoos—they’re awesome too.

Creative Serving Ideas

Want to go fancy? Serve this in clear glasses so you can see each colorful layer. Sprinkle some toasted coconut or crushed pistachios on top for crunch and contrast with all that creamy smoothness.

Origins With a Twist

Tiramisu back in Italy literally means ‘cheer me up’ or ‘give me a boost.’ This bright mango spin keeps that feel-good vibe, but gets inspiration from South Asian desserts—like Indian mango lassi or Thai mango sticky rice—with all their fresh fruit and silky textures.

Frequently Asked Questions

→ What kind of mango pulp should I use?

Go for canned Alphonso or Kesar mango pulp for a sweet, rich flavor. You can also puree ripe, fresh mangoes instead.

→ How do I keep the biscuits from getting soggy?

Dip the biscuits quickly into the balsamic mix and avoid soaking them for too long to maintain their texture.

→ What type of biscuits work best?

Vegan options like ginger cookies, biscoff, or digestive biscuits work perfectly for this dessert.

→ Can I make this dessert ahead of time?

Yes, this tiramisu can be prepped a day in advance and kept chilled to let the flavors blend nicely.

→ Any tips for extra toppings?

Add fresh mango pieces, thin slices, or mint leaves for a fresh flavor boost.