An easy no-bake mango tiramisu that’s light, creamy, and not too sweet. The combination of fluffy mascarpone cream and fresh mango makes every bite refreshing and indulgent. Perfect for beginners and guaranteed to impress!

After making the classic tiramisu, it quickly became one of my top three favorite desserts.

Since then, I’ve been having so much fun experimenting with different tiramisu variations—and to my surprise, so many of you have loved them too.

Recipes like my Easy Tiramisu Cookies, Matcha Tiramisu Egg Tarts, and Tiramisu Basque Cake have become some of the most popular ones I’ve shared.

And honestly, I’m not planning to stop anytime soon. I’ve even started making my own ladyfingers from scratch.

I can confidently say… you’re going to love this mango tiramisu I’m sharing.

It’s simple, elegant, and one of those desserts that tastes even better after chilling overnight.

Why You’ll Love This Recipe

No gelatin required – This mango tiramisu relies on the perfect balance of mascarpone, whipped cream, and proper chilling to set beautifully. No special ingredients needed.
Bursting with real mango flavor – Layers of mango jam and a topping of fresh mango cubes give this dessert a vibrant, authentic fruitiness that shines through the rich cream.
Foolproof assembly – With straightforward steps and clear tips, this recipe is designed to succeed even if you’re making tiramisu for the first time.
Make-ahead magic – Like any great tiramisu, this one actually improves overnight. The flavors meld, the cream sets, and the ladyfingers transform into the perfect tender sponge texture.

Ingredients and Substitutions

Egg yolks – You’ll only need the yolks for this recipe, which add incredible richness and a velvety texture to the cream. Save the egg whites for an omelet, meringue, or another dessert like pavlova.
White sugar – Just enough to balance the tanginess of the mascarpone and enhance the sweetness of the mango without making the tiramisu cloying. Regular granulated sugar works perfectly here.
Mascarpone cheese – The heart of any tiramisu. This soft, rich Italian cheese creates that signature silky cream layer. Be sure to bring it to room temperature before using—cold mascarpone will resist blending and leave you with lumpy cream.
Heavy cream – We’re using heavy cream (at least 36% fat content) to create a stable, airy structure that sets without gelatin. The high fat content ensures a rich, luxurious mouthfeel.
Ladyfingers – Also known as savoiardi, these light, sponge-like biscuits are the traditional base for tiramisu. If you have the time, I highly recommend making them at home—I even have a step-by-step guide to help you through it.
Whole milk – Used for a quick dip to soften the ladyfingers. Whole milk adds a touch of richness, but you can substitute any milk you have on hand.
Mango jam – This adds concentrated mango flavor between the layers and on top. A good-quality store-bought jam works wonderfully, or you can use homemade if you have it.
Fresh mango, blueberries, and mint leaves – For garnish. Fresh mango cubes bring brightness and texture, while blueberries and mint add pops of color and a refreshing contrast.

Ingredients for Recipe Format

Mascarpone Cream

70 g egg yolks (approximately 4 large yolks)
30 g white sugar
250 g mascarpone cheese, room temperature
250 g heavy cream

Assembly

Ladyfingers, as needed
Whole milk, for dipping
Mango jam, as needed

Topping

Fresh mango cubes
Blueberries
Mint leaves

How to Make Mango Tiramisu

For the Mascarpone Cream

Prepare the egg yolk mixture – In a medium mixing bowl, combine the egg yolks and white sugar.
Pasteurize over hot water – Place the bowl over a pot of gently simmering water. Using a hand mixer or whisk, beat continuously until the mixture becomes thick, pale, and fluffy. The heat gently pasteurizes the eggs without scrambling them. Tip: If you’re using pasteurized, ready-to-eat eggs, you can skip the hot water bath and simply beat until thick and pale.
Cool the yolk mixture – Remove the bowl from the heat and set aside. Allow the mixture to cool to room temperature. This prevents it from melting the mascarpone when combined.
Whip the mascarpone – In a separate large bowl, beat the room-temperature mascarpone cheese on low speed until completely smooth and free of lumps.
Combine mascarpone and yolks – Add the cooled egg yolk mixture to the mascarpone in two batches, gently mixing after each addition until fully incorporated. Set aside.
Whip the heavy cream – In another bowl, whip the heavy cream until it reaches a thick, yogurt-like consistency with soft peaks. Do not overwhip to stiff peaks, as you’ll be folding it into the mascarpone mixture.
Fold together – Add the whipped cream to the mascarpone-egg mixture. Gently fold with a spatula using a cutting motion until no streaks remain. Be careful not to stir vigorously in circles, as this will deflate the airy texture.

Assemble the Mango Tiramisu

Prepare the ladyfingers – Pour a shallow layer of whole milk into a wide, shallow dish. Working with one ladyfinger at a time, quickly dip both sides into the milk—just a swift dunk on each side. Do not soak. Allow any excess milk to drip off briefly before placing in the mold.
First layer of ladyfingers – Arrange the dipped ladyfingers in a single layer across the bottom of a 22×14×6 cm (approximately 8.5×5.5×2.5 inch) mold or baking dish. Break a few ladyfingers if needed to fill gaps.
First layer of cream – Spread half of the mascarpone cream over the ladyfingers. Use an offset spatula or the back of a spoon to smooth it into an even layer.
Second layer of ladyfingers – Dip another set of ladyfingers in milk (using the same quick-dip method) and arrange them in a single layer over the cream.
Mango jam layer – Spread a generous, even layer of mango jam over the ladyfingers. Smooth it out gently.
Final cream layer – Spread the remaining mascarpone cream over the mango jam. Smooth the top carefully to create an even surface.
Chill – Cover the mold tightly with plastic wrap or a lid. Refrigerate for at least 8 hours, preferably overnight. This resting time is essential—it allows the cream to set properly and the ladyfingers to soften into that perfect cake-like texture.

Decorate and Serve

Add the top mango layer – Once fully chilled and set, spread a thin, even layer of mango jam over the top of the tiramisu.
Garnish – Cover the surface generously with fresh mango cubes. Arrange blueberries and mint leaves on top for a beautiful, fresh finish.
Serve – Slice and serve chilled. For clean slices, use a large knife wiped clean between cuts.

Storage

Store any leftover mango tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve.

Tips & Tricks

Use a gentle water bath – Keep the temperature below 70°C to prevent the egg yolks from curdling.
Bring mascarpone to room temperature – This ensures a smooth, lump-free cream.
Don’t over-soak ladyfingers – Dip them quickly in milk to avoid soggy layers.
Fold gently – Avoid stirring too aggressively to maintain a light and airy texture.
Chill overnight – This step is essential for achieving the perfect creamy yet sliceable texture.

Frequently Asked Questions

Why is my mascarpone cream lumpy?

Lumpy cream usually happens when the mascarpone is too cold or when the egg yolk mixture hasn’t cooled enough before being added. Always use room-temperature mascarpone, and let the pasteurized yolks cool completely before combining. If lumps appear, you can briefly whisk on low speed until smooth—just don’t overmix.

Can I use frozen mango instead of fresh for the topping?

Fresh mango is best for the topping because it holds its shape and has the brightest flavor. However, if using frozen, thaw it completely and pat it dry with paper towels before cubing and arranging on top to prevent excess moisture from weeping into the cream.

My tiramisu turned out runny—what went wrong?

If the cream is runny after chilling, the whipped cream may have been under-whipped or over-whipped until it separated. Under-whipped cream doesn’t provide enough structure; over-whipped cream can break and release liquid. Aim for a thick, yogurt-like consistency with soft peaks. Also, be sure to chill for the full recommended time—rushing this step can prevent proper setting.

Is it safe to eat the egg yolks without baking?

In this recipe, the egg yolks are gently cooked over simmering water, which pasteurizes them and makes them safe to consume. If you’re concerned or serving to anyone with a compromised immune system, you can continue whisking over the heat until the mixture reaches 70°C (160°F) on a kitchen thermometer. If doing so, whisk constantly to prevent scrambling.

Can I make this in individual servings instead of one large dish?

Absolutely! Individual glasses, ramekins, or small jars work beautifully. Simply layer dipped ladyfingers (broken to fit) and cream in each vessel, finishing with the mango jam and fresh fruit topping. The same chilling time applies.

More Tiramisu Variations You’ll Love

Fresh Mango Tiramisu – Easy No-Bake Dessert Everyone Loves

This mango tiramisu is soft, creamy, and full of tropical flavor! Made with mascarpone, whipped cream, and juicy mango layers, this no-bake dessert sets beautifully overnight without gelatin. A must-try summer dessert!

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Prep Time 30

Cook Time 5

Chilling Time 8

Course Dessert

Cuisine American

Servings