I’ve always loved mangoes — not just as a fruit, but as a flavor that feels like home. Sweet, juicy, and nostalgic, mangoes remind me of sticky fingers, stolen slices, and summer in every bite. So it felt only right to bring that flavor into one of my favorite comfort desserts: tiramisu.
This MangoMisu keeps the soft, creamy layers we love, but replaces the heaviness with bright, tropical freshness. Think tender ladyfingers soaked in milk or mango juice, silky mascarpone cream, and layers of real mango — both smooth puree and juicy chunks — for a burst of flavor in every bite.
It’s light yet decadent, fruity yet creamy, refreshing yet indulgent — and dangerously easy to devour. Let’s make it.
Prep: 20 mins | Cook: 10 mins | Chill: 4+ hrs
Yield: 1 (8×8-inch / 20×20 cm) dish | Serves: 8–10
INGREDIENTS
Mango Layer
1 ½ cups mango pulp
¼ cup sugar
1 tsp lemon or calamansi juice
2 mangoes, diced
Layers
260 g ladyfingers (or enough to fill dish)
½ cup milk or mango juice
Topping
⅔ cup mango pulp
Sliced mangoes
Mascarpone Cream
450 g mascarpone
1 ½ cups heavy cream
1 tsp vanilla
INSTRUCTIONS
1. Simmer mango pulp, sugar, and citrus juice for 8–10 minutes until thick. Cool, then fold in diced mango.
2. Whip heavy cream to soft peaks. Mix mascarpone with vanilla, then gently fold in whipped cream.
3. Quickly dip ladyfingers in milk or mango juice. Layer: ladyfingers → mascarpone cream → mango mixture. Repeat, finishing with cream.
4. Cover and refrigerate at least 4 hours or overnight.
5. Top with mango pulp and fresh mango slices before serving.
Bright, creamy, and bursting with mango, this MangoMisu tastes like summer in every spoonful — refreshing, luxurious, and impossible to stop at one serving.
