Mango Tiramisu

A fruity tropical twist to the classic Italian Tiramisu, this mango tiramisu uses mango pulp, cardamom flavored milk and is topped with seasonal fruits.

📝 Ingredients

• 1 cup heavy whipping cream (cold)
• 1/3 cup powdered sugar
• 8- ounce container of mascarpone cheese (room temperature )
• 1 1/2 cups Alphonso or Kesar mango canned pulp (divided, 1 cup goes in Mango mascarpone cream and 1/2 cup is for layering)
• 1 cup cold milk
• 1/2 teaspoon ground cardamom
• 1 package of Lady Fingers (Savoiardi brand found in grocery store cookie aisle, also Whole Foods brand Organic Lady Fingers are good)
• Optional Toppings
• 1 ripe mango (thinly sliced (Kent, champagne or Atulfo variety is best))
• 4 to 6 strawberries cut in half
• Mint leaves
• Blueberries

👨‍🍳 Instructions

1. 1Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and continue to beat until stiff peaks.
2. 2Add mascarpone cheese and one cup of mango pulp. Mix just until combined. Set aside.
3. 3Add milk and cardamom to a shallow bowl. Dip the ladyfingers in the milk (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
4. 4Smooth half of the mango mascarpone mixture over the top.
5. 5Spread a thin layer of the remaining mango pulp
6. 6Add another layer of ladyfingers dipped in cardamom milk.
7. 7Smooth the remaining mascarpone cream over the top. Refrigerate for at least 8 hours or overnight.
8. 8Before serving, layer thinly sliced mangoes, berries and mint leaves on top of the cake. You can also garnish the cake with other seasonal fruits.