Mango Tiramisu

 

If you follow any of my mango recipe work, you know I am obsessed with the natural caramel qualities of mangoes when combined with warm spices. It was only a matter of time before this recipe, that lived in my head for many years, made its way to all our real lives. As Mary Oliver is so famously quoted, things take the time they take — and I can promise you this tiramisu is one of the easiest and most decadent impressive things you can make with mangoes. It doesn’t taste anything like mangoes, the mango puree here creates a perfect caramel quality, the kind of caramel that is so rich and satisfying but not overly sweet like real sugar caramel.

This mango-as-light-caramel is the greatest hack I have discovered in using mangoes as a sweetener. Mangoes are high in natural sugars but also dense with nutrition — I get added vitamins, fiber, and antioxidants while utilizing their sweetness.

This recipe has been perfected and tested, and it makes people ridiculously happy. There is a 17-year-old out there making this for her big family full of picky eaters, on repeat — my mango-as-caramel hack did that. That is  tiramisu drenched in #MangoJoy.

For optimal caramel like results, use Ataulfo mangoes, their natural spiced, sugar-caramel flavor is divine here.

 

 

Mango Tiramisu
Serves 8-10

For the filling:
2 cups of chopped mango
1 teaspoon vanilla
1 cup heavy cream, divided
1½ teaspoons ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon ground clove
½ teaspoon ground mace
5 egg yolks
2 tablespoons sugar
1 cup mascarpone cheese

For the assembly:
2 cups strong espresso
¼ cup amaro or cognac
About 30 ladyfingers
2–3 tablespoons cocoa powder
1–2 ounces white chocolate for shaving (optional)

Directions

Blend the mango with the vanilla, ¼ cup of the heavy cream, and spices until thick and fully blended into a smooth purée. Place in a mixing bowl, add the egg yolks, and beat until fluffy, silky, and fully whipped.

In a separate bowl, whisk the remaining heavy cream with 2 tablespoons sugar — you can skip the sugar and it will still be sweet enough for those that prefer only lightly sweet — until soft peaks form, being careful not to overbeat. Add the mascarpone and continue whipping until fully incorporated and at medium peaks. Fold the whipped cream mascarpone into the egg yolk mango mixture until well combined.

Combine the espresso and amaro or cognac in a large shallow bowl. Dust the bottom of an 8×8 or circular baking dish with about a tablespoon of cocoa powder.

Working two at a time, dip each ladyfinger in the espresso and flip — you want them to absorb some liquid but not too much. Place each ladyfinger rounded side up in the bottom of the dish until you have an even layer covering the bottom, breaking a few as needed depending on the size and shape of your dish.

Spoon a thick, even layer of the mascarpone mango mixture over the ladyfingers. Repeat with another dipped layer of ladyfingers, then finish with a final layer of the mascarpone mango mixture. Dust the top generously with cocoa powder and shave white chocolate over that if desired.

Refrigerate for 24 hours, ideally 48.