Mango Lassi Tiramisu

Mango Lassi 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.

5 from 4 votes

Print Pin

Course: Dessert

Cuisine: Indian

Keyword: Dessert Recipes, Fusion Recipes

Prep Time: 45

Servings:

Calories: 338kcal

Author: Aayushi Patel

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.

Nutrition