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When your fridge is overflowing with mango pulp, it’s the only natural thing you want to incorporate into everything and anything. And Tada…..Mango Tiramisu tubs were born. Creamy, rich tiramisu with tropical sweet mango. And believe me, there are no words to describe how good this is. Practically a tropical mango heaven(If something like that exists).

I’ll admit that I was initially skeptical about flavoured tiramisu. As someone who absolutely loves the classic and iconic Coffee tiramisu, every variation I saw online felt a little blasphemous. Hehe….But all my flavoured tiramisu lovers will be delighted to know that I was so wrong. I had no idea that mascarpone and egg yolks create such a rich and velvety base that it seems to enhance whatever flavour you pair it with—and mango happens to be an exceptionally good match.

To make sure every layer was bursting with mango flavour, I soaked the homemade ladyfingers in a sweetened mango milk mixture before assembling the dessert. That simple step made all the difference. The soft mango-infused ladyfingers paired with the silky mango mascarpone filling create a dessert that’s rich without being heavy and fruity without being overpowering. Best of all, it’s a no-bake dessert, making it perfect for hot summer afternoons or those slightly cooler evenings when you’re craving something special.

If you enjoy mango desserts, you might also love my Mango Semifreddo (No-Churn Frozen Mango Dessert), which is perfect for particularly hot afternoons. For something a little more celebratory, try my Mango Custard Cake – Soft Chiffon Layers Filled with Creamy Mango Custard.

Why You’ll Love These Mango Tiramisu Tubs

• No baking required
• Perfect summer dessert
• Rich and creamy mascarpone filling
• Fresh mango flavour in every layer
• Easy to make ahead
• Individual portions are great for parties and gatherings
• Moderately sweet without being overwhelming
• Uses homemade mango puree

So if you have a few ripe mangoes sitting on your counter—or a container of mango pulp waiting in the fridge—consider this your sign to make Mango Tiramisu. Your taste buds will thank you.

Ingredients You’ll Need

For the Mango Soak

• Milk- for richness. You can use any milk (for eg. oats, almonds, etc) of your choice.
• Sugar- Sweetener
• Vanilla extract- Flavour Enhancer
• Mango puree- I’ve used fresh mango puree, but you can use canned ones. Make sure to use an unsweetened one.
• Mango concentrate (optional)

Mango Mascarpone Filling

• Egg yolks- Enhances and richness of mascarpone and also help in setting. You can skip this, but the texture and flavour might be affected.
• Sugar- Sweetener
• Mascarpone cheese- This is necessary for classic tiramisu flavour and texture. But you can use cream cheese with a tangier flavour and a different texture.
• Mango puree- I’ve used fresh mango puree, but you can use canned ones. Make sure to use an unsweetened one.
• Vanilla essence- To enhance flavour
• Mango concentrate (optional)- To enhance flavour and colour
• Whipped cream- Heavy whipping cream

Assembly

• Homemade ladyfingers (Savoiardi cookies)- You can use store-bought savoiardi cookies if short on time or don’t want the hassle. I’ve used handmade savoiardi cookies for better flavour and texture. Here’s the recipe if you want to- Mini Tiramisu Tubs with Homemade Ladyfingers
• Whipped cream- I’ve used heavy whipping cream for this.
• Mango puree- Again from fresh mangoes.

How to make Mango Tiramisu Tubs?

Prepare the Mango Soak

In a small saucepan, combine the milk, sugar, vanilla extract, mango puree, and mango concentrate if using. Heat the mixture over medium-low heat until it becomes hot and the sugar has completely dissolved. There is no need to boil the mixture; gentle heating is enough.

Once heated, pour the soak into a shallow dish and allow it to cool completely to room temperature before using.

Make the Egg Yolk Base

Place the egg yolks and sugar into a heatproof bowl. Set the bowl over a saucepan containing simmering water. Make sure the bottom of the bowl does not touch the water. Whisk continuously until the sugar has dissolved completely and the mixture feels smooth when rubbed between your fingers.

Remove from the heat. Beat the mixture until it becomes pale, thick, and noticeably lighter in volume.

Tip: This step creates a silky filling and prevents a grainy texture.

Prepare the Mango Mascarpone Filling

Add mascarpone cheese to the whipped egg yolk mixture. Beat just until smooth and combined.

Add mango puree, vanilla essence, and mango concentrate if using. Mix until evenly incorporated. Fold in the whipped cream gently using a spatula. Avoid overmixing, which can deflate the filling.

Tip: Use room-temperature mascarpone for the smoothest filling.

Assemble the Tubs

Dip each ladyfinger into the cooled mango soak for approximately 10–15 seconds. Arrange three soaked ladyfingers at the bottom of each tub. Spread a layer of mango mascarpone filling over the cookies.

Repeat with another layer of soaked ladyfingers and filling. Each tub will contain approximately six ladyfingers in total. Smooth the top layer.

Tip: Let the soak completely cool before dipping, and do not soak the ladyfingers for too long, or they may become overly soft.

Chill

Cover the tubs and refrigerate for at least 6 hours or overnight. The chilling time allows the flavours to develop and the layers to set beautifully.

Decorate and Serve

Pipe or spoon whipped cream on top. Finish with a drizzle or dollop of fresh mango puree and few leaves of mint. Serve chilled.

Storage Tips

Room Temperature

This dessert should not be left at room temperature for more than 1–2 hours due to the dairy and egg-based filling.

Refrigerator

Store covered in the refrigerator for up to 3 days. The flavour actually improves after the first day as the layers have more time to meld together.

Freezer

Freeze tightly covered for up to 1 month. Thaw overnight in the refrigerator before serving. The texture may become slightly softer after thawing.

Frequently Asked Questions

Can I make mango tiramisu without mascarpone?

Yes. Cream cheese can be used as a substitute, though the flavour will be slightly tangier and less traditional.

Can I use canned mango puree?

Absolutely. Canned Alphonso mango puree works very well when fresh mangoes are not in season.

Do I need mango concentrate?

No. It is completely optional and only enhances the mango flavour and colour.

Can I make one large tiramisu instead of individual tubs?

Yes. The layers can be assembled in a larger serving dish using the same method.

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