Tiramisu mango eggless (Print Version)
# Ingredients:
→ Mango Cream Filling
01 -
600 g chilled vegan cream cheese
02 -
120 g cold vegan Greek yogurt
03 -
1/2 teaspoon vanilla extract
04 -
30 g powdered sugar
05 -
500 g vegan biscuits
06 -
2 fresh mangoes, thinly sliced
→ Mango Balsamic Dip
07 -
4 tablespoons wild mango balsamic vinegar
08 -
4 tablespoons mango pulp
09 -
4 tablespoons warm water
→ Tangy Mango Curd
10 -
320 g mango pulp
11 -
100 g granulated sugar
12 -
3 tablespoons wild mango balsamic vinegar
13 -
40 g cornstarch
# Instructions:
01 -
In a small bowl, mix the mango balsamic vinegar with cornstarch until it forms a paste. Heat mango pulp and sugar in a pot over medium heat, stirring constantly. Gradually add the cornstarch paste and continue cooking (lower the heat if using a gas stove) while whisking for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Remove from heat and let it cool for 10-15 minutes with plastic wrap against its surface, then chill in the fridge for 1 hour.
02 -
In a shallow wide bowl, stir together the wild mango balsamic vinegar, mango pulp, and warm water. Set aside for use in the assembly.
03 -
Use an electric beater in a large bowl to whip the vegan cream cheese until fluffy and smooth. Add the chilled vegan yogurt, powdered sugar, and vanilla extract. Beat until combined. Mix in half a cup (about 120 g) of the chilled mango curd, saving the rest in the fridge for later.
04 -
Spread 2 tablespoons of the mascarpone cream in the bottom of a 23 cm dish. Quickly dip each biscuit in the mango balsamic dip and layer them in 2 even rows as the base. Top with a layer of thinly sliced mangoes. Cover with half of the mascarpone cream, spreading it evenly. Repeat these layers with more dipped biscuits, the rest of the sliced mangoes, and the remaining mascarpone cream. Smooth out the top and refrigerate for at least 2 hours or overnight for the best result. Before serving, spread the remaining mango curd on top and decorate with extra mango pieces as desired.
# Notes:
01 -
For the best flavor, use canned Alphonso or Kesar mango pulp.
02 -
Homemade balsamic vinegar with a mild taste can replace wild mango balsamic.