If you have a soft spot for tropical flavors and crave a dessert that feels indulgent yet light, then this Mango Tiramisu (Eggless, Dairy-Free) Recipe is about to become your new obsession. Imagine velvety layers of dairy-free mascarpone cream mingling with the tropical tang of wild mango balsamic-soaked cookies, fresh juicy mango chunks bursting with sweetness, and a luscious mango curd topping that ties it all together into a symphony of creamy, tart, and fruity perfection. This no-bake delight is an absolute showstopper for summer, offering a refreshing twist on a classic Italian treat—without any eggs or dairy! It’s easy to assemble, delightfully vibrant, and guaranteed to impress both vegans and non-vegans alike.
Ingredients You’ll Need
Getting your ingredients ready for this Mango Tiramisu (Eggless, Dairy-Free) Recipe is delightfully straightforward. Each component is carefully chosen to build perfect layers of flavor and texture, from the silky dairy-free cream to the zingy mango curd and those charming vegan cookies that soak up just the right amount of mango essence.
- Mango pulp (320 g / 1 ⅓ cups): Use sweet Alphonso or Kesar mango pulp for the richest flavor, or blend ripe fresh mangoes until smooth.
- Granulated sugar (100 g / ½ cup): Balances the tartness of the mango with just the right touch of sweetness in the curd.
- Wild mango balsamic (7 tablespoons): Adds a unique, fruity tang that elevates the flavor of the cookies and soak beautifully.
- Cornstarch (40 g / 4 tablespoons): Acts as the thickening agent for the mango curd, ensuring it sets perfectly.
- Hot water (4 tablespoons): Used to prepare the mango balsamic soak for the cookies, giving them that tender texture without sogginess.
- Vegan cream cheese (600 g / 21 oz, cold): Provides a smooth, creamy base with a hint of tang and richness, essential for the mascarpone cream.
- Vegan Greek-style yogurt (120 g / ½ cup, cold): Adds a bright and creamy depth to the mascarpone layer.
- Vanilla extract (½ teaspoon): Infuses warmth and sweetness into the mascarpone cream.
- Powdered sugar (30 g / ¼ cup): Ensures your cream is smoothly sweetened without any grit.
- Vegan cookies (approx. 50): Look for plain, sturdy vegan cookies that soak up the mango balsamic soak without falling apart.
- Fresh mangoes (2, finely diced): Add fresh bursts of juicy sweetness throughout the tiramisu layers.
How to Make Mango Tiramisu (Eggless, Dairy-Free) Recipe
Step 1: Prepare the Mango Curd
Start by making the luscious mango curd, which is the star of this recipe. Mix the cornstarch and wild mango balsamic in a small bowl to create a smooth slurry. Next, gently simmer mango pulp and sugar in a saucepan, whisking frequently to dissolve the sugar evenly. Add the cornstarch slurry and keep whisking over medium heat until the curd thickens enough to coat the back of your spatula—this usually takes 3-5 minutes. Once thickened, cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature before chilling it thoroughly in the refrigerator for at least an hour.
Step 2: Make the Wild Mango Balsamic Soak
While your curd chills, combine wild mango balsamic, mango pulp, and hot water in a shallow bowl. This soak will tenderize your cookies and infuse them with an irresistible tropical tang, perfect for building those beautiful layers.
Step 3: Whip Up the Mango Mascarpone Cream
In a large mixing bowl, beat the cold vegan cream cheese with an electric whisk until fluffy and light. Add the vegan Greek-style yogurt, vanilla extract, and powdered sugar, and continue whisking until smooth and airy. Stir in half a cup of the chilled mango curd to lend the cream an extra burst of mango flavor. Keep the remaining curd in the fridge for topping later—it’s your bright, final flourish!
Step 4: Assemble Your Mango Tiramisu (Eggless, Dairy-Free) Recipe
Layering is where all the magic happens. Begin by smoothing a couple of tablespoons of your mango mascarpone cream on the bottom of a 9-inch square dish—this acts like glue to hold your cookies in place. Quickly dip each cookie into the mango balsamic soak (just a quick dunk on one side so they don’t get soggy) and arrange them in two layers. Sprinkle half the diced mango over the cookies. Spread half the mascarpone cream evenly over that mango layer. Repeat the cookie dip and layer with the rest of the diced mango and mascarpone cream. Smooth out the top carefully, then refrigerate for at least two hours, although overnight chilling deepens the flavors spectacularly. Just before serving, stir the remaining mango curd to loosen it and pour it over the top, finishing with some extra mango slices for a bright, inviting look.
How to Serve Mango Tiramisu (Eggless, Dairy-Free) Recipe
Garnishes
To make your Mango Tiramisu look absolutely irresistible, add fresh mango slices or chunks on top just before serving. You can also sprinkle a bit of toasted shredded coconut or a few mint leaves to add a contrasting texture and a pop of color that really brings the tropical vibe home.
Side Dishes
This tiramisu pairs beautifully with a crisp, lightly sweetened iced tea or a refreshing tropical fruit salad for a sunny, balanced summer dessert spread. If you want to indulge further, a scoop of coconut or mango sorbet can complement the creamy mango layers perfectly.
Creative Ways to Present
If you’re hosting a dinner party, try layering the tiramisu in individual clear glasses for an elegant, personalized presentation. You can also arrange the layers in a ring mold and unmold it for a stunning centerpiece or serve it as parfaits layered with crushed vegan cookies for a casual, fun twist. The vibrant colors and flavors will wow any guest.
Make Ahead and Storage
Storing Leftovers
Mango Tiramisu (Eggless, Dairy-Free) Recipe keeps beautifully covered in the refrigerator for up to three days. Just make sure to keep it tightly wrapped to preserve the freshness of the mango and prevent it from absorbing any fridge odors.
Freezing
Though this tiramisu tastes best fresh or chilled, you can freeze it for up to one month if necessary. To prevent ice crystals and preserve texture, cover it securely with plastic wrap and foil. Thaw it in the refrigerator overnight before serving for the best texture.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t recommended. Simply allow it to come to a cool room temperature if it feels too cold from the fridge, and enjoy the creamy, fruity layers as they are.
FAQs
Can I use fresh mangoes instead of canned mango pulp?
Absolutely! Fresh ripe mangoes blended into a smooth puree work wonderfully in this Mango Tiramisu (Eggless, Dairy-Free) Recipe. Just make sure your mangoes are sweet and juicy for the best flavor.
What kind of vegan cookies work best for this recipe?
Look for sturdy vegan cookies that aren’t too crumbly—plain tea biscuits or vegan shortbread hold up well when dipped into the mango balsamic soak without falling apart.
Is it possible to make this tiramisu nut-free?
Yes, just ensure that your vegan cream cheese and yogurt alternatives are nut-free. There are plenty of soy, oat, or coconut-based options available that would work perfectly.
Can I prepare this recipe ahead of time?
Definitely! In fact, this Mango Tiramisu (Eggless, Dairy-Free) Recipe tastes even better after chilling overnight, allowing the flavors to marry and the cookies to soften just right.
How do I adjust the sweetness if my mangoes are very ripe?
If your mangoes are super sweet, you might want to reduce the amount of added granulated sugar slightly in the curd or mascarpone cream to keep the dessert balanced and fresh.
Final Thoughts
There is something truly uplifting about this Mango Tiramisu (Eggless, Dairy-Free) Recipe that makes it a perfect treat for warm days or special occasions. The melding of creamy, fruity, and tangy elements hits all the right notes and offers a guilt-free indulgence that your friends and family will rave about. So go ahead, make this at your next gathering or just because—you’ll fall in love with the ease, the flavor, and the sunny vibes it brings to any table.
Print
Mango Tiramisu (Eggless, Dairy-Free) Recipe
- 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
Description
This vibrant and refreshing Mango Tiramisu is a delightful no-bake summer dessert featuring layers of dairy-free mascarpone cream, tangy wild mango balsamic-soaked vegan cookies, fresh mango chunks, and a luscious mango curd topping. Perfectly creamy, fruity, and light, it’s an eggless, dairy-free treat that beautifully balances tart and sweet flavors with a tropical twist.
Ingredients
Mango Curd
- 320 g (1 ⅓ cups) mango pulp (see note 1)
- 100 g (½ cup) granulated sugar
- 3 tablespoons wild mango balsamic vinegar (see note 2)
- 40 g (4 tablespoons) cornstarch
Wild Mango Balsamic Soak
- 4 tablespoons (¼ cup) wild mango balsamic vinegar (see note 2)
- 4 tablespoons (¼ cup) mango pulp
- 4 tablespoons (¼ cup) hot water
Mango Mascarpone Cream
- 600 g (21 oz) vegan cream cheese, cold (see note 3)
- 120 g (½ cup) vegan Greek-style yogurt, cold (see note 4)
- ½ teaspoon vanilla extract
- 30 g (¼ cup) powdered sugar
- 500 g (approx. 50) vegan cookies (see note 5)
- 2 fresh mangoes, finely diced
Instructions
- Prepare Mango Curd: In a small bowl, mix the wild mango balsamic vinegar and cornstarch to form a smooth slurry. In a saucepan, combine mango pulp and granulated sugar and simmer over medium heat while whisking frequently. Add the cornstarch slurry and cook on medium (or low for gas stoves), whisking continuously for 3-5 minutes until the curd thickens enough to coat the back of a spatula. Remove from heat, cover with plastic wrap directly on the surface to prevent skin forming, let cool slightly for 10-15 minutes, then refrigerate for at least one hour.
- Make Wild Mango Balsamic Soak: In a large shallow bowl, combine wild mango balsamic vinegar, mango pulp, and hot water. Stir well and set aside for soaking the cookies.
- Whisk Mango Mascarpone Cream: Using an electric mixer, beat the cold vegan cream cheese in a large bowl until light and airy. Add vegan Greek-style yogurt, vanilla extract, and powdered sugar, then continue whisking until smooth and well combined. Add 120 g (½ cup) of chilled mango curd to the mixture and whisk again to incorporate. Reserve the remaining curd for topping.
- Assemble the Tiramisu: Spread 2 tablespoons of the mango mascarpone cream at the bottom of a 9-inch square serving dish to help secure the cookies. Quickly dip vegan cookies, one side at a time, into the wild mango balsamic soak to avoid sogginess, and arrange two layers of cookies at the base. Evenly layer half of the finely diced mango pieces on top of the cookie layers, then spread half of the mascarpone cream evenly over the mango. Repeat by dipping a single layer of cookies in the soak and arrange on top, layer the remaining diced mango, and finish with the remaining mascarpone cream. Smooth the top evenly with an offset spatula. Chill the assembled tiramisu in the refrigerator for at least 2 hours, or overnight for best results.
- Finish with Mango Topping: Stir the reserved mango curd and pour it evenly over the chilled tiramisu. Smooth the surface with an offset spatula and garnish with additional mango slices and chunks before serving.
Notes
- Mango Puree: Use canned Alphonso or Kesar mango pulp for best flavor, or blend sweet, ripe fresh mangoes until smooth.
- Wild Mango Balsamic: This vinegar adds a distinct tangy mango flavor, but you can substitute with a mild fruit balsamic if unavailable.
- Vegan Cream Cheese: Ensure it is cold for best whipping results. Brands like Tofutti or Kite Hill work well.
- Vegan Greek-Style Yogurt: Use thick and creamy vegan yogurt to replicate traditional Greek yogurt texture.
- Vegan Cookies: Use plain vegan cookies or ladyfinger-style biscuits for layering.
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