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Mango Tiramisu

Mango Tiramisu

I am one of those people who appreciate fruit as, you know, fruit and love them as they are unconditionally. Mango is definitely on top of my list and with all honesty, I can have them all day long all through the summer but such love needs to have some boundaries defined otherwise chances of actually looking like a mango would be pretty high. It is surprising to have people around me (inside the house to be precise) to whom eating a mango is “messy”. Eye ball roll please! Seriously? What kind of a reasoning is that! When slicing and dicing is suggested, they say it is “too much work.” At such moment I really wish I had anime eyes so eye ball rolling would have more impact and would be more dramatic. Anyways, this mango tiramisu is my definition of, “When you love someone you make them eat what you love!”

This tiramisu is a very simple dessert, quick to make and it is bursting with intense yet refreshing mango flavor. It has basic tiramisu elements with a lot of fresh mango pulp, which is pureed of course so that the filling remains smooth in consistency. Just like previous recipe of Gluten Free Tiramisu, there is whipped cream and cream cheese and like Gluten Free Nutella Tiramisu, there is mango puree instead of Nutella. The only difference is that in this particular recipe, the quantity of mango puree is way more than Nutella in Gluten Free Nutella Tiramisu.

 

Make sure that cream is chilled well before beating to speed up the process of whipping. Cream cheese adds a velvety and subtle flavor to the tiramisu and balances out the sweetness of mangoes. There is NO ADDED SUGAR in this mixture of cream, cream cheese and mango puree because tiramisu isn’t a very sweet dessert plus the quantity of mango puree is good enough to sweeten whipped cream and cream cheese on it’s own. If mangoes that you are using aren’t sweet enough you can add more mango puree or icing sugar to the mixture.

For layering I used Gluten Free Rusk (you can use Gluten Free Cake Rusk too) and followed the layering procedure as in any regular Tiramisu. Here is the twist. To moistened the rusk I used mango juice which intensifies the mango goodness and makes the dessert come together all nice and cute while staying true to it’s name, Mango Tiramisu. Note that Gluten Free Rusk or Cake Rusk are slightly harder than regular ones. Once all is assembled, refrigerate for at least 4-5 hours to let the layers set well and to get the dessert chilled.

I chose not to add extra mango slices on the top layer because there is already a whole of mango puree in the filling plus it can make tiramisu a tad more sweeter. So I would recommend serving this luscious Mango Tiramisu as is or with some chopped/sliced mango pulp and cream on the side for some more texture, color and appeal. It is totally optional and personally I love the tiramisu as is.

Mango Tiramisu

Mangoes aren't just great on their own, they turn everything they touch into gold, quite literally color wise. Add a fruity summer twist to all time favorite Tiramisu with intensity of mangoes while keeping other elements simple and minimum.

Course Dessert
Cuisine Italian
Keyword Gluten free, Gluten Free Mango Tiramisu, gluten free tiramisu, Mango Tiramisu, tiramisu
Prep Time 25 minutes
Servings 12
Author Heenie

Ingredients

  • 400 ml whipping cream, chilled ( I used tetra pack dairy cream)
  • ½ cup cream cheese
  • cups mango pulp, pureed
  • 1 cup mango juice
  • gluten free rusk, as required

Instructions

  1. Put chilled whipping cream in a large mixing bowl.

  2. Using electric beaters, whip the cream till thickened.

  3. Add in cream cheese and beat for 15-20 seconds or till well mixed.

  4. Add in mango puree and fold in with a spoon or spatula.

  5. Pour mango juice in a wide, small bowl.

  6. Dip each gluten free rusk into juice and quickly take out. Do not soak them in juice.

  7. Layer rusk in a single layer in the serving dish.

  8. Spread a thick layer of mango cream mixture evenly on top of the layered rusk.

  9. Add another layer of rusk, repeating step number 6.

  10. Spread another generous layer of mango mix, step number 8.

  11. Level with the back of a spoon or a spatula.

  12. Refrigerate for at least 5-6 layer or overnight to let the layers set and to let the tiramisu chill.

  13. Serve chilled.

Recipe Notes

If you feel mangoes aren't sweet enough, add more mango puree or add some icing sugar.

Make sure cream is chilled before whipping.

There are no "Lady Fingers" available in Pakistan, regular or gluten free so I always use rusk (but if you have them, that would be great). If you don't have gluten free rusk, try gluten free cake rusk or any other gluten free biscuits.

You can also serve Mango Tiramisu in individual servings/glasses. 

If you are new to layering a tiramisu please see the older Tiramisu post on the blog.

 



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