Mango Tiramisu

Name: Mango Tiramisu
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Cuisine: Asian
Ingredients: 4 cups heavy whipping cream (1 quart), chilled; 3 tablespoon confectioners’ sugar; One 14 oz can condensed milk; 2 teaspoons vanilla bean paste; Pinch of salt; 5-6 honey mangos, ripe but not shriveled and squishy or 1 lb frozen mango chunks; 2 packs of lady finger cookies, roughly 48 cookies; 8 oz mango juice; 1/4 cup plum wine (optional); 7 oz sweetened coconut flakes

6 steps

Prep:4hCook:1h

This is an interpretation of a Filipino dessert called a Mango Float. I substituted lady fingers or sponge cookies and soaked those in mango juice as opposed to the traditional espresso that is used to make tiramisu. Thus, Mango Tiramisu was born.

Updated at: Tue, 02 Jul 2024 00:07:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories764.3 kcal (38%)

Total Fat47 g (67%)

Carbs78.9 g (30%)

Sugars53.4 g (59%)

Protein11.1 g (22%)

Sodium213.1 mg (11%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

For the Whipped Cream

1 quartheavy whipping cream

chilled

3 tablespoonconfectioners’ sugar

For the Tiramisu

1 x 14 ozcondensed milk

can

2 teaspoonsvanilla bean paste

salt

5honey mango

ripe but not shriveled and squishy or 1 lb frozen mango chunks

2 packslady finger cookies

8 ozmango juice

¼ cupplum wine

optional

7 ozsweetened coconut flakes

Instructions

For the Whipped Cream

Step 1

In a stand mixer or using a handheld mixer, create stiff peaks with your heavy whipping cream. Make sure you don’t over whip your cream! You can tell when a cream is over whipped because it will start to turn grainy and throw off some moisture. Just before getting those stiff peaks, add in your confectioners’ sugar and salt.

Step 2

Add in half of your condensed milk and gently fold into the whipped cream. Do not whisk the condensed milk in as you run the risk of deflating your cream. Then, fold in the second half of the condensed milk and set aside.

For the Mango Tiramisu

Step 3

If you’re using frozen mango, disregard this section. Remove the cheeks from all of your mangos. Set aside the wide seed in the middle. For half of the cheeks, slice slits into the flesh to form a cross hatch pattern. Then use a spoon to scoop out the cubes, similar to how you would handle an avocado. On the other half of the cheeks, slice them in half. Remove the quarters with a spoon, similar to avocado pieces. Then, slice into long pieces. These pieces will be for the top of the dish and you want long, thin slices rather than cubes. Again, use the spoon to separate the flesh from the skin. Set both kinds of sliced mango pieces aside.

Step 4

Pour the mango juice and plum wine into a dish. Dip each lady finger cookie into the juice mixture and place into your casserole dish. Alternatively, you can lay all your cookies in the bottom of the dish and brush the juice on with a pastry brush.

Step 5

Next, add half of your whipped cream and condensed milk mixture to the top of the cookies. Spread evenly across, sprinkle half of your shredded coconut, and all of cubed mango pieces. Repeat the process by adding the remaining lady finger cookies quickly dipped in mango juice, whipped cream and condensed milk mixture, desiccated coconut, and finishing with the beautiful slices of mango in an artful pattern.

Step 6

Place into the fridge for a few hours so all of the flavors marinate together. For the best results, allow to set in the fridge overnight. Enjoy!

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