20 minutes, no eggs, no alcohol, only a few ingredients. This mango tiramisu is my favorite flavor so far. If you love tiramisu, you have to try this summer version.
Published: March 17, 2026 by Pamela.
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Well, summer is coming and the weather is finally getting good, so I’m going to share a few mango desserts with you. Also because I bought a huge 1-liter can of mango pulp, so we have plenty to use! Since Tiramisu is my absolute favorite dessert, we are starting with this one of course. And honestly, this mango version is the best one I’ve made yet. It’s super fresh and takes no time at all.
Ingredients to make a mango tiramisu without eggs:
- Mascarpone: this makes the cream base thick and rich.
- Whipping Cream: use heavy whipping cream to make the filling light and fluffy. Make sure it is very cold before you start whisking and that you buy a cream at around 35% in fat.
- Vanilla and Sugar: these add sweetness and a nice aroma to the cream. You can use vanilla extract or paste. For the sugar, use granulated white sugar.
- Mango Pulp: this is mixed into the cream for flavor and color. I used canned pulp which is just mango and sugar. You can go with the no-added sugar version as well if you prefer.
- Ladyfingers: the amount depends on your dish size. Use the classic dry ones so they soak up the milk.
- Cold Milk: we use this to dip the cookies instead of coffee. It keeps the flavor bright and tropical.
- Unflavoured Gelatine: This is optional, I mix it with the mango pulp for the top of the tiramisu, it helps the pulp set so it doesn’t stay liquid.
[Measurements are posted in the recipe card below the instructions.]
How to Serve and Store
- To Serve: Serve it cold straight from the fridge. It looks great if you add some fresh mango cubes or mint on top.
- To Store: Keep it covered in the fridge for up to 3 days. It doesn’t freeze well, so enjoy it fresh!
Frequently Asked Questions:
Can I use fresh mangoes instead of canned pulp?
Yes, you can! Just blend the flesh of ripe mangoes until smooth. If the mangoes are fibrous, strain the puree through a sieve to keep the cream silky. You may also need to add a little extra sugar if the fresh fruit isn’t very sweet.
Can I make this dessert in advance?
Definitely. In fact, it’s better if you make it at least 4 to 6 hours before serving so the layers can set. You can even make it the night before.
What is a good substitute for mascarpone?
If you can’t find mascarpone, you can use full-fat cream cheese. The flavor will be slightly tangier, but it still tastes delicious with the mango.
Can I freeze mango tiramisu?
It is not recommended to freeze this dessert. The texture of the mascarpone and cream can change and become grainy once thawed, and the ladyfingers may lose their structure. It’s best enjoyed fresh from the fridge!
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🥭 If you tried this mango tiramisu recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Mango Tiramisu (No Eggs)
Ingredients
- 250 g Mascarpone
- 200 ml Whipping Cream (Cold and around 35% fat)
- 1/4 cup Granulated White Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Mango pulp
- 1 cup Cold milk
- 21 Ladyfingers (depends on the dish you are using)
- 1/2 cup Mango pulp for the topping
- 1 tsp Gelatine optional
Instructions
- To a bowl, add mascarpone, sugar, vanilla, and mango pulp. Mix with a spatula until smooth.
- Add cream and mix to combine with the spatula, then switch to an electric mixer. Mix on high for a minute or until you feel the mixture has increased in size. Don't overmix because you will get a grainy texture that your tiramisu cannot recover from. Set your mixture aside.
- Now, in a bowl add cold milk and grab the dish you are going to use. Dip ladyfingers one at a time, top then bottom, and add them to the dish. Be quick because you don’t want them to become soggy.
- Add one layer of dipped ladyfingers, half the cream, and smooth it out. Add another layer of dipped ladyfingers and the other half of the cream, then smooth it again. Cover with film and put it in the fridge for at least an hour.
- When you're ready, you can add mango pulp on top as it is. If you want the topping to set, sprinkle a teaspoon of unflavoured gelatine powder over the puree and let it bloom. Microwave for 15 seconds, mix, and let it sit for 2 minutes to make sure you don't pour it hot over the top. Then pour over the tiramisu, smooth it out, and let it sit in the fridge for a few hours.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Note: These values are estimates based on standard full-fat mascarpone and heavy cream. If you use the “no added sugar” mango pulp, the sugar and calorie count will be slightly lower.
Nutrition
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