A tropical twist on classic tiramisu with layers of mango-infused sponge fingers, silky mascarpone cream, juicy mango chunks, and a hint of cardamom. This easy no-bake dessert is perfect for summer gatherings and Eid celebrations.
Why You’ll Love This Recipe
- No baking required
- Egg-free and halal-friendly
- Lightly spiced with cardamom for a South Asian touch
- Made with fresh mangoes and mango nectar
- Perfect make-ahead dessert
Ingredients
For the Mango Cream
- 250g mascarpone cheese
- 300ml double cream, chilled
- 3 tbsp icing sugar
- 200g mango purée
- ½ tsp cardamom powder
- 1 tsp vanilla extract
For the Mango Soak
- 200ml mango nectar
- 2 tbsp orange juice
- ½ tsp lime juice
For Assembly
- 200g ladyfinger biscuits
- 2 large ripe mangoes, diced
- Crushed pistachios for garnish
- Fresh mango slices for decoration
Method
1. Make the Mango Cream
Whisk the mascarpone, icing sugar, vanilla and cardamom until smooth. In a separate bowl, whip the double cream to soft peaks. Fold the whipped cream into the mascarpone mixture, then gently fold in the mango purée.
2. Prepare the Mango Soak
Mix together the mango nectar, orange juice and lime juice in a shallow bowl.
3. Assemble
Quickly dip each ladyfinger into the mango soak and arrange a layer in your serving dish.
Spread over one-third of the mango cream, followed by a layer of diced mango.
Repeat the layers twice more, finishing with mango cream on top.
4. Chill
Cover and refrigerate for at least 6 hours or overnight.
5. Decorate
Top with fresh mango slices, chopped pistachios and an extra dusting of cardamom before serving.
Tips
- Alphonso or Pakistani Chaunsa mangoes give the best flavour.
- Don’t soak the biscuits for too long or they’ll become soggy.
- Make it a day ahead for the best texture.
- Add toasted coconut flakes for an extra tropical flavour.
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