This No Bake Mango Dessert combines the layers of Tiramisu , filling of a Mango Cheesecake and fresh Alphonso Mangoes. It is easy to make summer dessert and each mouthful will melt away. This Mango dessert is light and fruity and one of those you can just keep eating. 

To enhance the mango flavours I have added in cardamom to the mix and used cardamom & saffron infused milk to soak the sponge fingers.  Cardamom & saffron are Indian inspired spices and whilst they work well in this dessert, you can replace it or skip it all together. Replacing the cardamom with vanilla or orange essence would work well.

Traditional Tiramisu is good but for the summer I recommend this Mango Tiramisu aka Mangomisu. Mango goes perfectly with cardamom and saffron hence the addition of these spices. 

What are alphonso mangoes 

May- July is mango season and if you haven’t already you need to try out Alphonso or Kesar Mango. Usually sold by the box, these have been imported in from India. 

Alphonso mangoes are the king of mangoes, and the flavours are rich and succulent. They smell amazing too and because they are seasonal you have to make the most of them in the summer. They are a childhood favourite. My sister and I would sit with a bowl and a ripe mango and suck all the pulp out.

What if I cannot get these mangoes? For the pulp I recommend buying the tinned mango pulp because you will not be able to get as much juice out from supermarket ones. In terms of the mango layer, use the ripest mangoes you can get. 

Here is a video on how to make fresh mango pulp by hand. When I lived in Kenya this was the only way we got mango pulp. It was never from a tin.

Print Recipe

Mango Dessert

This is a twist on Tiramisu and Cheesecake. It combines the principles of Tiramisu (layers of soaked sponge fingers and cream, whilst adding soft cheese for that slight tang you get from mango cheesecakes.

Prep Time30 minutes mins

Chilling2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Dessert

Keyword: alphonso mango, layered desserts, mango cheesecake, mango tiramisu, mangomisu

Servings: 8 Servings

Ingredients

• 500 ml milk
• 6-8 strands of saffron
• 1 tsp cardamom powder (1/2 tsp for the milk +1/2 tsp for the cream cheese
• 1 packet sponge fingers 200g
• 100 g icing sugar
• 250 g double cream
• 150 g cream cheese
• 80 – 100 grams mango puree 1 mango
• 3 mangos for layering – Alphonso or Kesar
• Chopped pistachios for garnishing

Instructions

• Start by infusing your milk. In a pan add in the milk, 1/2 tsp cardamom powder and saffron strands. Let this simmer for about 10 minutes then take it off the heat and let it cool.
  
• Prepare the mango purée using one of the mangoes. Place a metal sieve on top of the bowl. Massage the mango gently until it’s soft. The juices will start to ooze out. Squeeze it a bit harder and let all the pulp and stone come out onto the sieve. You want to get as much of the flesh out and just have the skin left. With the stone/pip pass the pulp through the sieve. This will take all the juices from the stone too. You should get about 80-100 grams of pulp from the mango.
  
• Cut the other 3 mangoes into cubes.
• In a large bowl add the double cream and then whip until it forms stiff peaks. A hand mixer is good for this to ensure you don’t over whip the cream and it’s the correct stiffness.
  
• In another bowl whip the cream cheese until it loosens.
• Add in the sieved mango pulp to this cream cheese mixture and combine. Finally add in 1/2 tsp cardamom powder and mix.
  
• Fold the cream cheese mix into the whipped cream. You want to leave as much air in the mixture so do not over mix.
• Getting your dessert dish ready. I used a glass rectangle one that was 15cm x 20cm.
• Soak each sponge finger in the cardamom and saffron infused milk then place it in your dish until you have a layer of them.
  
• Top this with a layer of your airy mango cream. Use half the mixture.
• On top of the cream layer, create a layer with half the chopped mangoes.
  
• Repeat your dipped sponge finger layer on top of the mangoes.
• The final two layers can be switched depending on how you want the finish.
• I went with mangoes first and the final layer was the cream.
  
• To garnish the dessert, sprinkle on some chopped pistachios. This is optional but adds a nice texture to the dessert.
• Chill the dessert for a minimum of 2 hours before serving.

How long does this Mango dessert last?

It will last in the fridge for up to three days. To enjoy it at its best, eat the dessert after it has chilled and set. This will allow the layers to be more set. To store, cover the dish with cling film or lid.

This summer dessert is eggless and fuss free. The step by step recipe above will enable you to create the dessert in 30 minutes. Then you just need to be patient for it to set and chill so all the flavours infuse.

Want more summer time desserts? Try this recipe for the perfect lemon & white chocolate madeleines with dried flowers.

Neha