Mangomisu (Mango Tiramisu)

Home made ladyfingers soaked with fresh mango syrup, filled with a delicious mango mascarpone cream filling and topped with fresh mango. Total Mango overload!

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Prep Time 1

Total Time 1

Servings 6 servings

Ingredients

40 lady fingers (savoiardi)

For the filling:

240 grams or 1 cups mascarpone cheese , at room temperature
1 cup heavy cream or whipping cream chilled
52 grams or 1/2 cup icing sugar , sifted
1 mango , pureed

For the syrup:

pit of the mango
2 tablespoons granulated sugar
360 ml or 1 1/2 cups water

For decoration (optional):

1 mango , sliced thin

Instructions

Make your Savoiardi if making your own (you can use this recipe)
Prepare the syrup by boiling the pit with the water and sugar , and then simmering it until it reduces to about one cup. Strain into a wide bowl and cool to room temperature.
For the filling : whip one cup of the chilled cream to stiff peaks. Keep aside. Whisk together the mango puree, icing sugar and mascarpone cheese until smooth. Fold this mixture into the heavy cream . Keep chilled until required.
For the assembly : dip the lady fingers one by one in the syrup, tap out excess and line in your serving dish or plate. Spread a layer of the filling (about 1/2 cup). Lay down another layer of soaked lady fingers , topped by the filling. Continue with as many layers of lady fingers as you want. Spread the remaining filling on top.
Chill for 4-6 hours. Serve cool.
Optional decoration : Line with remaining lady fingers and top with sliced mangoes.

Notes

Step by step Tutorial:

For the syrup:

For the filling:

For the assembly:

Also:

This is best the day after it is made and tastes best cool.
It lasts for 3-4 days when refrigerated.
You can use store bought or home made Tiramisu (you'll need a double recipe).
Adjust the granulated sugar in the syrup and icing sugar in the filling depending on the sweetness of your mango.