Mango Lassi Tiramisu is a refreshing twist on the classic tiramisu. Everyone loves a beautiful Indian fusion dessert these days. And this mango tiramisu wouldn't fail to please. It is light, airy, and refreshing with the delicious sweet and tart flavors of mango. This dessert is a keeper and for sure a party pleaser.
My idea for creating this Indian fusion dessert was to create a show stopper for this festive season. This recipe is semi-homemade and can be assembled easily. I have been able to beautifully mimic the textures of the classic tiramisu, so if you are a dessert person, this might be up your alley.
What is a Tiramisu?
A classic Tiramisu is a famous Italian coffee-flavored dessert. The ladyfingers are dipped in coffee and layered with a whipped mixture of cream, mascarpone cheese, eggs, and sugar. Dusted with cocoa powder, this dessert is one of the most loved desserts in the world.
What is Mango Tiramisu?
Mango Tiramisu is a fusion of Indian and Italian desserts. It is a beautiful cross between Indian flavors and Italian textures that is a perfectly light and airy dessert. Perhaps, you must give it a try.
I dip the ladyfingers in the mix of greek yogurt and mango pulp, flavored with vanilla and cardamom. Layer it with a mixture of whipped cream, mascarpone cheese, mango pulp, cardamom, sugar, and saffron. Once the Mango Lassi Tiramisu is set, I dust it with pistachio powder and dried rose petals. And voila, this dessert is fabulous.
Here is Why You Should Make This Indian Fusion Dessert
- This dessert is semi-homemade, easy, and delicious.
- Mango Lassi is everyone's favorite, this dessert will definitely be a showstopper this year for festive parties
- This Mango Lassi Tiramisu is great to make ahead dessert for your party. Perhaps you should definitely give it a try.
- The flavors of this tiramisu are so refreshing and beautiful. The sweet and tart flavors of mango give it a very fresh and ingenious twist.
Ingredients to Make This Fusion Dessert
To Make The Dipping Mix for Ladyfingers
I use these Ladyfingers. They come in a pack of 24 per pack and it works perfectly for this recipe.
- Greek Yogurt - Greek Yogurt is perfect to use as it is thick and creamy, which by the way is perfect for this tiramisu.
- Mango Pulp - I am using canned Mango Pulp, but you can also use homemade mango pulp for this recipe.
- Flavorings - I am using cardamom powder and vanilla extract to add a beautiful light scent to this mix.
- Confectioners Sugar - I like to use confectioners sugar as it mixes very easily and efficiently in the mix. To add sugar here is completely optional. If you like mild sweetness, then you can skip on adding sugar here.
To Make the Whipped Mixture
- Mango Pulp - I am using canned Mango Pulp, but you can also use homemade mango pulp for this recipe.
- Mascarpone Cheese - Mascarpone cheese is a creamy Italian Cheese, that is used both in sweet and savory preparations. If you cannot find mascarpone cheese, you can replace it with Cream Cheese.
- Whipped Cream - I buy this Whipped Cream for the recipe. It is already whipped and saves time. If you cannot find this, then you can buy cream and make whipped cream at home.
- Flavorings - I am using cardamom powder and vanilla extract to add a beautiful light scent to this mix. I also ground saffron lightly in a pastel and mortar, add milk to it and add it to this mix.
- Confectioners Sugar - I like to use confectioners sugar as it mixes very easily and efficiently in the mix. To add sugar here is completely optional. If you like mild sweetness, then you can skip on adding sugar here.
For Garnishing
- Pistachio Powder - Pulse the slivered pistachios until powdered using a spice/coffee grinder.
- Dried Rose Petals - Dried rose petals will also add a beautiful pop of color to the dessert and make it look festive.
Storing The Mango Tiramisu
The Mango Lassi Tiramisu is a great make-ahead dessert. It takes 6-8 hours in the refrigerator to set. This tiramisu will stay good for 2-3 days. As mango can oxidize and release water, the tiramisu will be a soggy mess. I like to cover my tiramisu with plastic wrap and then cover it with aluminum foil. This helps the tiramisu stay fresh for longer. I also like to place the tiramisu in the back most area of the refrigerator. The cooling temperature is stable on the backside, while the temperature keeps changing near the refrigerator door.
You can also freeze the tiramisu and enjoy it for up to 3 weeks. Don't dust pistachio powder and rose petals. Cover the tiramisu tightly with plastic wrap and then with aluminum foil. Thaw it in the refrigerator overnight and garnish it right before serving.
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Mango Lassi Tiramisu
Equipment
- 1 Baking Dish
- Whisk
Ingredients
Dipping Mix for Ladyfingers
- 1/2 Cup Greek Yogurt cold
- 1/2 Cup Mango Pulp cold
- 1 Tbsp Sugar Optional
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cardamom Powder
Whipping Mix For Mango Tiramisu
- 8 Oz Mascarpone Cheese Room Temperature
- 1/2 Cup Mango Pulp cold
- 8 Oz Cool Whip Or 1.5 Cups of Heavy Whipping Cream (cold)
- 4 Tbsp Icing Sugar
- 5-6 Strands Saffron
- 1 Tbsp Milk
- 1/2 Tsp Cardamom Powder
- 24 Ladyfingers
For Garnishing
- 2 Tbsp Pistachio Powder
- 1/2 Tbsp Dried Rose Petals
Instructions
Dipping Mix for Ladyfingers
- Add greek yogurt to a small mixing bowl. Whisk it until creamy and smooth.
- Next add in the mango pulp, cardamom powder, vanilla and icing sugar. Whisk again to make sure everything is well incorporated.
- Refrigerate this dipping mix until we are ready for assembling.
Whipping Mix For Mango Tiramisu
- Whip the mascarpone cheese using a whisk. The mascarpone cheese will be easy to handle if at room temperature.
- To this add mango pulp, cardamom powder, saffron & milk mix, and icing sugar.Skip adding icing sugar in this step if you have to make your own whipping cream.
- Using a whisk, mix it all together until well incorporated.
- Now if you are using cool whip, then fold the whipping cream directly into the mascarpone cheese mix.
- (If not, whip the whipping cream using hand mixer or stand mixer while adding little icing sugar at a time until stiff peaks. Then fold the cream into the mascarpone cheese mixture. )
- Once done, refrigerate for 30 mins.
To Assemble Mango Lassi Tiramisu
- You want to make sure the dipping mixture and whipped mixture are both chilled before we start assembling.
- Place a clean 8x8 baking dish.
- Start to dip one ladyfinger at a time in the dipping mix coating it on both the sides. Don't let it soak in and make it soggy, just a quick dip. Start laying them in a single layer one by one in 8x8 inch baking dish
- Smooth half of the whipped mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- Tightly cover the mango tiramisu with plastic wrap and then with aluminum foil.
- Place it in the back of the refrigerator, and refrigerate for 6-8 hours, preferably overnight.
- Dust Pistachio Powder and Dried Rose Petals generously before serving.
Notes
- Make sure all your ingredients are very chilled except the ladyfingers before you start assembling the mango tiramisu.
- Read carefully the storage instructions to store the mango tiramisu properly.
- If you have to make your own whipping cream, don't add icing sugar while whipping the mascarpone cheese. Instead, add the icing sugar while whipping the cream little at a time, until you achieve stiff peaks.
- If you don't have mascarpone cheese, substitute with cream cheese.
- If you don't have plain greek yogurt, use hung curd.
- To Make Hung Curd, place a medium sized fine mesh strainer on a mixing bowl. Now place a cheese cloth on top of the strainer. Add 1 cup plain full fat yogurt. Now bring all the 4 sides together, and press the water down. Make a knot and place a heavy bowl on the top. Place it in the refrigerator for 3 hours. Your hung curd will be ready to use to make the dipping mix for ladyfingers.
- If you have extra whipping cream store it in the refrigerator serve it with the tiramisu, if somebody wants extra cream or use it on mango lassi, mango smoothie, chia puddings etc.
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