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
Scale
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.
