If you have a soft spot for tropical flavors and crave a luscious, creamy dessert that’s also mindful of dietary choices, this Mango Tiramisu (Eggless and Dairy-Free) Recipe is going to become your new obsession. It’s a vibrant twist on the classic tiramisu, blending the sunny sweetness of fresh mangoes with a rich, dairy-free mascarpone-style cream and tender vegan cookies all soaked in a wild mango balsamic mixture. This dessert not only dazzles with color and flavor but also offers an indulgence that’s kind to those avoiding eggs and dairy, proving that decadence doesn’t need to compromise on inclusivity.
Ingredients You’ll Need
Getting started on your Mango Tiramisu (Eggless and Dairy-Free) Recipe means gathering a few straightforward ingredients that each play a special role. From the tangy mango pulp that brings juicy sweetness to the vegan cream cheese that delivers that classic tiramisu creaminess without dairy, every ingredient elevates the final dish in texture, taste, and even a pop of sunshine-yellow color.
- Mango pulp (320 g): The star fruit base that gives this dessert its vibrant color and natural sweetness.
- Granulated sugar (100 g): Balances the tartness of mango with the right amount of sweetness.
- Wild mango balsamic star (7 tablespoons total): Adds a deep, tangy complexity for the soaking liquid that keeps cookies soft yet flavorful.
- Cornstarch (40 g): Essential for thickening the mango curd to a smooth, luscious consistency.
- Hot water (4 tablespoons): Used to mix with the mango balsamic for soaking the cookies just right.
- Vegan cream cheese (600 g): The creamy, dairy-free base that mimics mascarpone’s texture perfectly.
- Vegan Greek-style yogurt (120 g): Adds a light tang and helps create a smooth, airy filling.
- Vanilla extract (½ teaspoon): Brings a subtle warmth and depth to the cream mixture.
- Powdered sugar (30 g): Easily dissolves into the cream for sweetness without graininess.
- Vegan cookies (500 g): Provide the delicate crunch and structure, soaking up the mango balsamic soak beautifully.
- Fresh mangoes (2, finely diced): For layering and topping, enhancing fresh fruit flavor and texture.
How to Make Mango Tiramisu (Eggless and Dairy-Free) Recipe
Step 1: Prepare the Mango Curd
Start by creating a luscious mango curd that will serve as both a filling and topping component. Mix the wild mango balsamic with cornstarch to form a smooth paste. Then, simmer the mango pulp with sugar until warm and gently add your cornstarch slurry, whisking constantly until thick enough to coat the back of a spatula. This vibrant curd is the heart of the dessert, balancing sweetness with a tropical zest and a velvety texture.
Step 2: Chill the Curd
Once your mango curd has thickened, cover it with plastic wrap directly on the surface to avoid skin formation and let it cool for about 10-15 minutes at room temperature. Then, transfer it to the fridge for at least an hour to set properly. This chilled curd will later help bring creaminess and tang in perfect harmony with the other layers.
Step 3: Make the Mango Balsamic Soak
While the curd chills, whisk together wild mango balsamic, mango pulp, and hot water in a shallow bowl. This soak is the secret behind soft, flavorful cookie layers. A quick dip will impart a subtle tropical tang that complements the cream and fresh mango beautifully.
Step 4: Whisk the Mango Mascarpone Cream
Next, beat your cold vegan cream cheese until it’s light and fluffy, then fold in vegan Greek yogurt, vanilla extract, and powdered sugar until smooth. Stir in half a cup of the chilled mango curd to infuse this filling with a natural mango glow and richness, mimicking the luxurious texture of traditional mascarpone cream but without any dairy.
Step 5: Assemble Your Mango Tiramisu
Begin by spreading a thin layer of the mascarpone cream at the bottom of a 9-inch square dish to anchor your cookie base. Quickly dip vegan cookies on one side into your mango balsamic soak (avoid soaking too long to prevent sogginess), and build two layers at the base. Sprinkle half the finely diced mangoes over cookies, and top with half the cream. Repeat the cookie soak and layering with the rest of the mango and cream. Smooth the top and chill for at least two hours, or preferably overnight, allowing the flavors to meld and the dessert to firm up.
Step 6: Add the Finishing Touches
Before serving, stir the remaining mango curd and pour generously over your chilled tiramisu. Smooth it out and decorate the top with fresh mango chunks and slices. This finishing layer not only makes the dessert visually irresistible but also adds a bright, fruity burst in every bite.
How to Serve Mango Tiramisu (Eggless and Dairy-Free) Recipe
Garnishes
To elevate your Mango Tiramisu (Eggless and Dairy-Free) Recipe presentation, consider garnishing with thin mango slices, a sprinkle of toasted coconut flakes, or a few fresh mint leaves. These accents add texture, color, and subtle complementary flavors that enhance the tropical, refreshing vibe of the dessert.
Side Dishes
This dessert pairs wonderfully with light, citrus-based salads or a cup of fragrant green tea. Serving it after a spicy meal can offer a soothing, sweet finale to a complex dinner, cleansing the palate with every luscious spoonful.
Creative Ways to Present
Beyond the traditional dish, try assembling the Mango Tiramisu in individual glass jars or clear cups to showcase its beautiful layers. You can also use ring molds for a polished, restaurant-style presentation that will impress guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your mango tiramisu covered in the refrigerator for up to 3 days. The flavors develop further as it sits, making leftovers just as delightful as freshly made portions.
Freezing
You can freeze leftovers for up to a month by wrapping the tiramisu tightly with plastic wrap and foil. Thaw slowly in the refrigerator overnight for the best texture, though the fresh mango topping may be best added after thawing.
Reheating
This dessert is best enjoyed chilled. Reheating is not recommended as it may cause separation in the creamy layers and affect the fresh mango’s texture and taste.
FAQs
Can I use regular balsamic vinegar instead of wild mango balsamic?
While regular balsamic can work, wild mango balsamic adds a unique fruity tang that enhances the mango flavor and keeps the dessert harmonious. If unavailable, try mixing regular balsamic with a touch of mango juice or puree to imitate the vibrant flavor.
Is this Mango Tiramisu suitable for vegans?
Absolutely! This Mango Tiramisu (Eggless and Dairy-Free) Recipe is fully plant-based, using vegan cream cheese, vegan yogurt, and dairy-free cookies, making it perfect for anyone following a vegan lifestyle.
Can I make this dessert without cornstarch?
Cornstarch is key to thickening the mango curd properly. Without it, your mango layer might be runny and less cohesive. If needed, you can substitute with arrowroot powder or tapioca starch, but adjustments in quantity may be necessary.
How ripe should the mangoes be?
Choose mangoes that are fully ripe for the most fragrant aroma and natural sweetness. They should yield slightly when pressed but not be overly mushy, ensuring a perfect balance between sweetness and texture.
Is it necessary to chill the tiramisu overnight?
Chilling for at least two hours is essential to let the layers meld and firm up, but overnight chilling is ideal. It enhances the flavors and texture, allowing the cookies to soften perfectly and the cream to set beautifully.
Final Thoughts
This Mango Tiramisu (Eggless and Dairy-Free) Recipe is truly a celebration of tropical flavors and thoughtful, inclusive cooking. Whether for a special occasion or a sweet treat anytime, it invites you to indulge in creamy, fruity goodness without compromise. I hope you find joy making and sharing this bright, delightful dessert—it’s one you’ll want to come back to again and again!
Print
Mango Tiramisu (Eggless and Dairy-Free) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion, Vegan
- Diet: Vegan
Description
This Mango Tiramisu is a luscious eggless and dairy-free dessert that layers tangy mango curd, vegan mascarpone cream, and vegan cookies soaked in a wild mango balsamic soak. Chilled to perfection, it offers a tropical twist on the classic Italian tiramisu, bursting with fresh mango flavor and a creamy texture suitable for vegan diets.
Ingredients
Mango Curd
- 320 g mango pulp
- 100 g granulated sugar
- 3 tablespoons wild mango balsamic star
- 40 g cornstarch
Wild Mango Balsamic Soak
- 4 tablespoons wild mango balsamic star
- 4 tablespoons mango pulp
- 4 tablespoons hot water
Mango Mascarpone Cream
- 600 g vegan cream cheese (cold)
- 120 g vegan Greek-style yogurt (cold)
- ½ teaspoon vanilla extract
- 30 g powdered sugar
- 120 g (½ cup) chilled mango curd (from mango curd recipe)
Assembly
- 500 g vegan cookies
- 2 fresh mangoes (finely diced)
- Remaining mango curd (for topping)
Instructions
- Prepare Mango Curd: In a small bowl, mix 3 tablespoons of wild mango balsamic star with 40 g cornstarch to create a slurry paste.
- Cook Mango Curd: In a saucepan over medium heat, combine 320 g mango pulp and 100 g granulated sugar, whisking frequently. Slowly add the cornstarch slurry and continue cooking on medium (or low if gas stove) while whisking continuously for 3-5 minutes until thickened. The curd should coat the back of a spatula without running off.
- Chill Mango Curd: Cover the curd surface with plastic wrap to prevent a skin from forming and let it cool for 10-15 minutes at room temperature. Then refrigerate for at least 1 hour to chill completely.
- Make Wild Mango Balsamic Soak: In a large shallow bowl, combine 4 tablespoons wild mango balsamic star, 4 tablespoons mango pulp, and 4 tablespoons hot water. Stir well and set aside.
- Whip Mango Mascarpone Cream: Beat 600 g cold vegan cream cheese with an electric whisk until light and fluffy. Add 120 g vegan Greek-style yogurt, ½ teaspoon vanilla extract, and 30 g powdered sugar. Whisk until fully combined.
- Add Mango Curd to Cream: Incorporate 120 g (½ cup) of chilled mango curd into the cream cheese mixture and whisk again until smooth. Save the remaining mango curd for topping.
- Assemble Base Layer: Spread 2 tablespoons of the mango mascarpone cream at the bottom of a 9-inch square serving dish to secure the cookies.
- Layer Cookies: Quickly dip enough vegan cookies in the mango balsamic soak on one side only to avoid sogginess and arrange two layers at the base of the dish.
- Add Mango: Evenly spread half of the finely diced fresh mango pieces over the cookie layers.
- Add Cream Layer: Smooth half of the mascarpone cream over the mango layer with an offset spatula in an even layer.
- Repeat Layers: Dip enough cookies in the soak for a single layer and arrange on top of cream. Add the remaining diced mango followed by the remaining mascarpone cream, smoothing the top evenly.
- Chill: Refrigerate the tiramisu for at least 2 hours, or overnight for best flavor melding.
- Add Final Mango Topping: Stir the remaining mango curd to loosen and pour it evenly over the top layer of mascarpone cream. Smooth using an offset spatula.
- Garnish and Serve: Decorate the top with additional fresh mango slices and chunks before serving chilled.
Notes
- Use ripe, sweet mango pulp for best flavor.
- Wild mango balsamic star is a unique ingredient adding tangy complexity; substitute with a mild fruit balsamic if unavailable.
- Use firm, cold vegan cream cheese to achieve the right creamy texture.
- Cold vegan Greek-style yogurt adds tanginess and creaminess without dairy.
- Select vegan cookies that hold shape but soften slightly when soaked.
- Assembling quickly during dipping ensures cookies don’t become too soggy.
- Cover curd with plastic wrap directly on surface to avoid skin formation.
- Chilling the tiramisu overnight enhances flavor and texture.
