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Delightful mango tiramisu

Featured in Sweet bites of pure joy.

This mango tiramisu is a tasty egg-free option. With its fragrant mango cream, creamy vegan mascarpone, and soaked vegan biscuits, it delivers a tropical burst of flavor. Simple to make, it stays perfectly chilled for family dinners or gatherings. Customize it with your favorite biscuits for a cozy yet fancy dessert.

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alicia in the kitchen
Updated on Sat, 14 Jun 2025 18:15:03 GMT
Delightful mango tiramisu Pin it
Delightful mango tiramisu | tasteofsavor.com

This creamy, fruity mango tiramisu is my go-to dessert whenever I want to wow picky guests. Totally egg-free and dairy-free, it's just as rich and smooth as the classic but with a fresh, tropical twist.

The first time I made this treat, it was for a friend who couldn't eat dairy and hadn't had tiramisu in years. The look of pure happiness on their face when they tasted it is still one of my proudest kitchen moments.

Dreamy Ingredients

  • For Mango Cream: 320g mango pulp Alphonso or Kesar work best for that deep, sweet flavor
  • 100g: regular sugar—makes the mango tang just right
  • 3 tbsp: wild mango balsamic vinegar for a crazy good flavor punch
  • 40g: cornstarch—gets the cream smooth without eggs
  • For the Soaking Syrup:
  • 4 tbsp: wild mango balsamic vinegar
  • 4 tbsp: mango pulp
  • 4 tbsp: hot water to help everything blend nicely
  • For the Mock Mascarpone Cream:
  • 600g: chilled vegan cream cheese makes it super fluffy
  • 120g: cold vegan Greek yogurt for a bit of zing
  • 1/2 tsp: vanilla extract to boost the fruitiness
  • 30g: powdered sugar for a gentle sweetness
  • 500g: vegan cookies ginger ones add extra kick if you want
  • 2 fresh mangoes: diced up small for pops of texture

Step-by-Step Guide

Chill the Mango Cream:
Press plastic wrap right against the top to keep it from drying out, then let it sit out for ten to fifteen minutes before you pop it in the fridge for an hour or so.
Cook and Thicken:
Toss the mango pulp and sugar in a pot on medium, whisk for about two minutes til the sugar’s gone, then add your cornstarch-vinegar blend. Whisk constantly three to five minutes til it’s thick. It’s perfect when it sticks to your spoon but doesn’t drip everywhere.
Make the Cornstarch Mix:
In a tiny bowl, stir your balsamic vinegar and cornstarch together till you’ve got a totally smooth paste—no lumps. This is what makes the cream turn out dreamy.
Soaking Syrup Time:
In a wide, shallow bowl, mix together the mango balsamic, mango pulp, and hot water till nice and smooth. This syrup will take your cookies from plain to crazy good.
Whip Up Vegan Mascarpone:
Beat the vegan cream cheese in a big bowl with a mixer for a few minutes til it gets super airy. Next, toss in the vegan yogurt, vanilla, and powdered sugar, then whip again till it’s all one smooth mix.
Mix in Mango:
Add 120g of the chilled mango cream into your cream cheese mix and beat till it’s combined. The leftover mango cream? Save it for the top layer in the fridge.
Layer It Up:
Spoon about two tablespoons of cream into the bottom of your serving dish—helps the cookies stay put. A 23cm square dish makes layering neat.
Base Cookies:
Dip each cookie quickly in the syrup (just one side!) and line the bottom of the dish with two layers. Don’t let them soak or they’ll fall apart fast.
Fruit Layer:
Spread half of your diced fresh mango evenly over the cookies.
Layer That Cream:
Smooth on half your vegan mascarpone mix using a spatula for an even finish.
Repeat!
Do another round—quickly dip more cookies and lay them down, add the rest of the mango chunks, then top with the last of your mascarpone cream.
Chill It:
Gently smooth out the top and stick in the fridge for at least two hours—or better yet, overnight.
Finishing Touches:
Pour the leftover mango cream over the whole dessert and smooth it out. Add fresh mango slices before serving.

The coolest thing I stumbled on making this was wild mango balsamic vinegar. It totally changed how the dessert tasted—gave it that bold flavor layer I’d never hit in vegan sweets before.

Storage and Serving

Keeps great in the fridge for up to three days. Cover your dish with plastic wrap so it doesn’t pick up fridge smells or dry out. Don’t freeze it, though—the cream and fruit won’t like it.

Eggless and dairy-free mango tiramisu Pin it
Eggless and dairy-free mango tiramisu | tasteofsavor.com

Ingredient Swaps

If you can’t get wild mango balsamic vinegar, try mixing regular balsamic with a little mango purée and a squirt of honey or a bit of maple syrup. For the cookies, speculoos or coconut cookies work awesome too.

Presentation Tips

Want to make it fancy? Use clear glasses to make personal servings so you can see all the pretty layers. Sprinkle on toasted coconut chips or some crushed pistachios to add crunch and extra flair.

Remixed Origins

Traditional Italian tiramisu literally means "pick me up" or "make me happy." This sunny twist keeps that cozy feel but borrows a little from South Asian desserts, where mango pairs up with fluffy creams like mango lassi or the Thai sticky rice with mango.

Frequently Asked Questions

→ What kind of mango pulp should I use?

Go for canned Alphonso or Kesar mango pulp for rich sweetness. Freshly blended ripe mangoes work great, too.

→ How can I keep the biscuits from getting too soggy?

Dip the biscuits briefly into the balsamic mix and don't let them soak too long to keep their texture intact.

→ What type of biscuits work best?

Vegan-friendly options like ginger snaps, biscoff, or digestive biscuits pair perfectly for this treat.

→ Can I make this dessert ahead of time?

Sure, prepare it the day before and keep it chilled so the flavors blend nicely.

→ How do I decorate the tiramisu for extra flavor?

Top with fresh mango slices, thin pieces, or mint leaves for an extra-refreshing touch.

Mango tiramisu egg-free

A mango-infused dessert, completely egg and dairy-free. Sweet and smooth for any moment.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Mango curd

01 320 g mango pulp
02 100 g granulated sugar
03 3 tbsp wild mango balsamic vinegar
04 40 g cornstarch

→ Wild mango balsamic dip

05 4 tbsp wild mango balsamic vinegar
06 4 tbsp mango pulp
07 4 tbsp hot water

→ Mango mascarpone cream

08 600 g cold vegan cream cheese
09 120 g cold vegan Greek yogurt
10 1/2 tsp vanilla extract
11 30 g powdered sugar
12 500 g vegan cookies
13 2 fresh mangoes, sliced thin

Instructions

Step 01

Stir the mango balsamic vinegar and cornstarch in a small bowl until it becomes a paste. Heat the mango pulp and sugar in a saucepan over medium heat, stirring often. Add the cornstarch paste, then whisk and cook over medium heat (low heat for gas stoves) for 3-5 minutes until thickened. When it coats the back of a spatula without dripping, turn off the heat. Cover with plastic wrap, let it cool for 10-15 minutes, and chill it in the fridge for an hour.

Step 02

Combine the mango balsamic vinegar, mango pulp, and hot water in a wide shallow bowl. Set aside.

Step 03

Use an electric mixer to whisk the cold vegan cream cheese in a large bowl until it’s fluffy. Add the vegan yogurt, powdered sugar, and vanilla extract—mix until smooth. Blend in 120 g (or 1/2 cup) of the chilled mango curd, and save the rest in the fridge for later.

Step 04

Spread 2 tbsp of mascarpone cream on the bottom of a 23 cm dish. Quickly dip each cookie in the balsamic soaking mixture and arrange them in two layers at the dish’s base. Top with thin mango slices, then spread half of the mascarpone cream evenly. Repeat another layer of dipped cookies, then add the remaining mango slices and finally the rest of the mascarpone cream. Smooth the top, then refrigerate for at least 2 hours (overnight is even better). Before serving, spread the rest of the mango curd on top and garnish with extra mango pieces.

Notes

  1. Choose Alphonso or Kesar canned mango pulp for the best flavor.
  2. Homemade sweet balsamic vinegar can replace the wild mango balsamic vinegar.

Tools You'll Need

  • Electric whisk
  • Spatula
  • 23 cm square dish
  • Saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May include nuts depending on the cookie choice.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280.5
  • Total Fat: 9.7 g
  • Total Carbohydrate: 45.2 g
  • Protein: 3.8 g