I saw a version of this on Instagram and it looked so refreshing I had to try it out. Frozen mangoes are an easy shortcut for the amount of puree needed in this recipe. Lady fingers can be obtained from the grocery store or homemade, up to the chef!
What you'll need
Ingredients
- 8 ounces (1 cup) whole milk
- ½ teaspoon ground cardamom
- ½ teaspoon vanilla extract
- 8 ounces (1 cup) mascarpone
- 8 ounces (1 cup) heavy whipping cream
- 80 grams (¼ cup) sweetened condensed milk
- 24 ounces frozen or fresh mangoes, diced
- 15 grams white granulated sugar
- 45 grams honey or simple syrup
- 5 grams (1 teaspoon) powdered gelatin
- 26 grams (2 tablespoons) cold water
- 24 lady fingers
- 1-2 mangoes for garnish (optional)
Equipment
- Hand mixer
- Rubber spatula
- Offset spatula
- Blender
- Small sauce pot
- Mixing bowls
- Dish for assembling the tiramisu (at least 9" by 13")
Instructions
- If making lady fingers from scratch: Make them the day before so they have time to dry out fully. If you need a recipe, I've had success with the recipes from both Preppy Kitchen and The Gluten Free Austrian. For a little more depth in the lady fingers, I like to rub some lemon zest into the sugar before adding it to the flour.
- If using frozen mangoes: Leave the mangoes in the refrigerator to thaw overnight.
- To make the soak for the lady fingers, mix the whole milk, ground cardamom, and vanilla extract together. For a stronger flavor, you can do this the night before to let the milk mixture infuse.
- Finely chop 6 ounces of the mango. Macerate the chopped mango with the white sugar in a bowl and set aside.
- In a small sauce pot, add 2 tablespoons of cold water and sprinkle the gelatin on top. Wait 5 minutes for the gelatin to bloom, and then heat the pot over a stove on medium heat until the gelatin is fully melted. Don't let the mixture come to a boil.
- Blend the honey or simple syrup with the remaining ~18 ounces of mango (include any juices if using thawed frozen mango). Add additional honey or syrup to taste.
- Use a hand mixer to whip the mascarpone and heavy whipping cream together in a large bowl until it just starts to thicken. Add the sweetened condensed milk and continue to whip until soft peaks form.
- Whip 1 cup's worth (8 ounces) of mango puree into the cream by adding the puree a quarter cup (2 ounces) at a time. Use the hand mixer in between each addition of puree.
- Blend the remaining 10 ounces of puree with the melted gelatin until fully incorporated. This puree will serve as the top layer of the tiramisu, which the gelatin will help set so you can have clean cuts.
- To assemble the tiramisu, pour the milk soak into a bowl or dish wide enough to fit your lady fingers inside. Soak each lady finger until it begins to soften, and then line the bottom of your dish with them in an even layer. Note that gluten free lady fingers will need to be soaked longer than their non-gluten counterparts since they naturally absorb more liquid.
- Scoop half the mango cream mixture on top of the lady fingers, using an offset spatula to smooth the top. Thinly spread all the macerated mangos on top of the cream.
- Soak another set of lady fingers and lay them on top of the first layer. Add the remaining cream to the top, but leave at least a quarter inch from the top for the puree and gelatin mixture. After smoothing the top of the cream, pour the puree on top and smooth it out with an offset spatula as well. Decorate with sliced mangoes if desired.
- Refrigerate for at least 4 hours to let the top layer set. Enjoy!
Soft peaks after adding condensed milk.
Cream should be a pale yellow after adding all the mango puree
I'm using a smaller container on the left, which did result in leftover cream and lady fingers.
