A mango tiramisu with some hints of cardamom is the perfect dessert you need for the summer. And this comes together in no time. Only a few ingredients about 15 minutes of work, the hardest part is to let it set in the fridge! Hope you enjoy.
Prep Time: 15 minutes
Chill Time: 4 hours+
Ingredients
Mango Mascarpone Cream
- 325g heavy cream (1 ⅓ cups)
- 125g sugar (½ cup + 2 tbsp)
- 1 tsp vanilla
- 450g mascarpone (2 cups)
- 200g mango pulp (¾ cup + 1 tbsp)
- 1/2 tsp cardamom
- ¼ tsp salt
For Assembly
- 20-30 Ladyfinger (aka savoiardi)
- 1 cup mango pulp (for dipping lady fingers)
Topping
- ⅓ cup Mango Pulp (or as needed)
- Fresh Mango
- Mint
Directions
- Add the heavy cream, sugar, and vanilla to a bowl. Whip until medium stiff peaks are formed. About 3-5 minutes. The cream should hold its shape but still look smooth.
- In a separate bowl, gently mix the mascarpone, 200g mango pulp, cardamom, and salt until smooth and combined. Do not overmix.
- Fold the whipped cream into the mango mascarpone mixture until fully combined. Mix gently so the cream stays light.
- Quickly dip each ladyfinger into the mango pulp, about 1 second per side. Place them in a 9x9 baking dish, covering the bottom in a single layer.
- Spread half of the mango cream over the ladyfingers and smooth the top.
- Add another layer of dipped ladyfingers, then spread the remaining mango cream on top. Smooth the surface.
- Cover and refrigerate for at least 6 hours, preferably overnight, until the ladyfingers soften and the cream sets.
- Before serving, spoon a thin layer of mango pulp over the top. Add a little at a time so it does not become too heavy.
- Finish with fresh mango and mint leaves. Slice and enjoy.