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

Scale

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

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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.