Description
This Mango Tiramisu is a refreshing, eggless and dairy-free twist on the classic Italian dessert. It layers vegan cookies soaked in a wild mango balsamic soak with a luscious mango mascarpone cream made from vegan cream cheese and yogurt, complemented by fresh mango pieces and a homemade mango curd topping. Perfectly chilled, this vibrant dessert offers a tropical, creamy treat ideal for those seeking a vegan and dairy-free indulgence.
Ingredients
Scale
Mango Curd
- 320 g mango pulp
- 100 g granulated sugar
- 3 tablespoons wild mango balsamic
- 40 g cornstarch
Wild Mango Balsamic Soak
- 4 tablespoons wild mango balsamic
- 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 mango curd (from above)
Assembly
- 500 g vegan cookies
- 2 fresh mangoes (finely diced)
- Remaining mango curd (for topping)
- Additional mango slices and chunks (for garnish)
Instructions
- Prepare Mango Curd: Mix 3 tablespoons of wild mango balsamic and cornstarch in a small bowl to make a slurry paste. In a saucepan, combine mango pulp and sugar, then simmer over medium heat, whisking frequently. Add the cornstarch slurry and cook over medium to low heat, whisking constantly for 3-5 minutes until thickened. Remove from heat once it coats the back of a spatula. Cover with plastic wrap and chill for 10-15 minutes at room temperature, then refrigerate for an hour.
- Make Soak: In a large shallow bowl, mix 4 tablespoons wild mango balsamic, 4 tablespoons mango pulp, and 4 tablespoons hot water. Set aside for soaking the cookies.
- Prepare Mango Mascarpone Cream: Using an electric mixer, beat vegan cream cheese until light and airy. Add vegan yogurt, vanilla extract, and powdered sugar; whisk again until smooth. Stir in 120 g of the chilled mango curd, reserving the rest for topping.
- Assemble Base Layer: Spread 2 tablespoons of mango mascarpone cream on the bottom of a 9-inch square serving dish to help secure cookies. Quickly dip each vegan cookie in the mango balsamic soak—only a quick dip on one side to avoid sogginess—and arrange cookies in two layers covering the base.
- Add Mango and Cream: Spread half of the diced fresh mango evenly over the cookie layer. Top with half of the mascarpone cream, smoothing with an offset spatula.
- Add Middle Cookie Layer: Dip cookies quickly as before and arrange a single layer on top of the cream. Add remaining diced mango and then the rest of the mascarpone cream. Smooth the top evenly.
- Chill: Refrigerate the assembled tiramisu for at least 2 hours, or overnight for best results.
- Finish with Mango Topping: Stir remaining mango curd well and pour over the chilled tiramisu, smoothing it out. Garnish with additional mango slices and chunks before serving.
Notes
- Use ripe mango pulp for the best natural sweetness and flavor in the curd.
- Wild mango balsamic star is a unique balsamic vinegar infused with mango flavor, enhancing the tropical notes of the dessert.
- Ensure vegan cream cheese and yogurt are cold for better whipping and texture.
- Use vegan cookies that hold up well but soften slightly with soaking, like vegan ladyfingers or similar.
- Chilling the tiramisu is essential for flavors to meld and the texture to set properly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
