Mango Lassi Tiramisu – Creamy Tropical Layers Inspired by a Classic Indian Drink!
When the tropical sweetness of ripe mango meets the tangy creaminess of yogurt and mascarpone, the result is a tiramisu that sings with vibrant freshness and subtle spice.
This mango lassi tiramisu combines layers of coffee-soaked ladyfingers with a luscious mango-yogurt mascarpone cream.
The creamy custard is brightened by the zest of cardamom and the mellow richness of ripe mango puree. It’s a dreamy blend of Italy and India, perfect for warm afternoons or as a refreshing end to any meal.
The magic begins with blending smooth mascarpone, Greek yogurt, and mango puree into a lightly sweetened cream scented with cardamom and vanilla.
Ladyfingers are soaked briefly in a mixture of brewed chai-spiced tea or lightly sweetened milk, adding a warm undertone to each bite.
Layers are built carefully—ladyfingers, cream, and mango slices—then chilled until firm and flavorful.
Recipe Overview
| Prep Time | Cook Time | Chill Time | Yield | Diet | Cuisine |
|---|---|---|---|---|---|
| 30 minutes | 0 minutes | 4+ hours | 6–8 servings | Vegetarian | Fusion dessert |
Ingredients for 2, 4, and 6–8 Servings
| Ingredient | 2 Servings | 4 Servings | 6–8 Servings | Alternatives | Use |
|---|---|---|---|---|---|
| Ladyfinger biscuits | 8 pcs | 16 pcs | 24 pcs | Vegan sponge fingers | Base layers |
| Mascarpone cheese | 100 g | 200 g | 300 g | Cream cheese + 1 tbsp cream | Cream base |
| Greek yogurt (full fat) | ⅓ cup | ⅔ cup | 1 cup | Coconut yogurt (for vegan) | Added creaminess and tang |
| Mango purée (fresh or canned) | ¼ cup | ½ cup | 1 cup | Peach or apricot purée | Flavor and moisture |
| Honey or maple syrup | 1 tbsp | 2 tbsp | 3 tbsp | Agave syrup | Sweetener |
| Brewed chai tea or lightly sweetened milk | ¼ cup | ½ cup | ¾ cup | Plain milk or coffee (mild) | Soak ladyfingers |
| Cardamom powder | ¼ tsp | ½ tsp | ¾ tsp | Cinnamon powder | Flavor enhancer |
| Vanilla extract | ½ tsp | 1 tsp | 1½ tsp | Almond extract | Flavor enhancer |
| Fresh mango slices | ½ cup | 1 cup | 1½ cups | Peach or papaya slices | Layer garnish |
Cooking Tools Needed
- Mixing bowls (or large glass jars)
- Electric mixer or hand whisk (or sturdy whisk)
- Spatula for folding cream
- Shallow bowl or wide dish for soaking ladyfingers
- Trifle dish, glass jars, or parfait glasses for layering
How to Make Mango Lassi Tiramisu
The beauty of this dessert lies in its gentle layering and balance of sweet, tangy, and creamy elements.
Follow these steps carefully to achieve a perfect harmony:
Step 1: Chill Your Equipment
Place mixing bowl and whisk attachment in the fridge for 10 minutes to ensure the cream whips well.
Step 2: Mix Cream Base
In a chilled bowl, combine mascarpone, Greek yogurt, honey, vanilla extract, and cardamom powder.
Stir until smooth and uniform.
Step 3: Soak Ladyfingers
Brew chai tea and cool to room temperature or use lightly sweetened milk. Dip ladyfingers quickly, about 1 second on each side, to avoid sogginess.
Step 4: Layering the Dessert
Begin with a layer of soaked ladyfingers in your serving dish or glasses. Spread half the mango mascarpone cream over the ladyfingers.
Step 5: Add Mango Slices
Scatter fresh mango slices evenly over the cream layer.
Step 6: Repeat Layers
Add another soaked ladyfinger layer and top with the remaining mango cream.
Step 7: Chill
Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and the texture to firm up.
Step 8: Garnish and Serve
Before serving, decorate with additional mango slices or a light dusting of cardamom powder for a fragrant finish.
Serving Options
- Individual Servings in Glasses or Jars: Ideal for neat presentations and personal portions. These showcase the colorful layers and make serving easy, especially for casual gatherings or when you want to impress guests without fuss.
- Large Trifle Dish: Layered in a large glass dish, this style invites sharing and communal eating. Perfect for family dinners or friendly get-togethers, it encourages scooping and passing around.
- Tiramisu Bars: By adapting the recipe into a firmer, sliceable form, you can create portable mango lassi tiramisu bars. These are great for picnics, lunchboxes, or anywhere handheld desserts are preferred.
Variations to Try
Exploring variations adds fun and adaptability to your kitchen creations. Here are some ideas to make this tiramisu your own:
- Coconut Mango Lassi Tiramisu: Swap Greek yogurt for whipped coconut cream and soak ladyfingers in coconut milk infused with a hint of cardamom.
- Spiced Mango Tiramisu: Add a pinch of ground ginger or cinnamon to the cream for extra warmth and spice depth.
- Berry Mango Lassi: Layer in fresh raspberries or blueberries alongside mango slices for a colorful twist.
- Vegan Mango Lassi Tiramisu: Use vegan cream cheese and coconut yogurt, and replace ladyfingers with vegan sponge cake. Use agar powder to set the cream if converting to bars.
- Mango Rose Tiramisu: Add a teaspoon of rose water to the cream for a floral aroma, pairing beautifully with mango’s tropical sweetness.
How to Convert Mango Lassi Tiramisu into Bars
Transforming this creamy tiramisu into handheld bars requires a bit more structure and setting:
- Prepare the Base: Crush 1½ cups of vanilla or plain cookies and mix with 3 tablespoons melted coconut oil or vegan butter. Press into an 8×8-inch lined pan firmly and chill for 20 minutes.
- Set the Cream: Bloom 1½ teaspoons gelatin powder (or agar for vegan) in 3 tablespoons cold water, then gently warm to dissolve. Cool slightly.
- Incorporate Gelatin: Mix gelatin into the mango mascarpone cream base quickly and evenly to ensure firm setting.
- Layer the Bars: Spread crust evenly, place a layer of quickly soaked ladyfingers over it, then half the cream. Add sliced mango, repeat with ladyfingers and cream, smoothing the top.
- Chill Thoroughly: Cover and refrigerate at least 6 hours or overnight to firm up fully.
- Slice and Serve: Use a warm knife for clean cuts. Bars are perfect for portable treats or casual serving.
Common Mistakes, Solutions & Prevention
| Common Mistake | Cause | Solution |
|---|---|---|
| Soggy ladyfingers | Over-soaking in chai or milk | Dip quickly for about 1 second each side |
| Runny cream | Insufficient chilling or whipping | Chill tools, whip cream well, and add gelatin for bars |
| Unbalanced flavors | Too much or little cardamom or mango | Taste and adjust mango sweetness and spice carefully |
Storing Tips
- Keep covered in the refrigerator up to 3 days for best freshness.
- Bars should be tightly wrapped or stored in airtight containers to avoid drying.
- Avoid freezing, as it can change texture and flavor.
Mango Lassi Tiramisu
Ingredients
- Ladyfinger biscuits 24 pcs (or vegan sponge fingers)
- Mascarpone cheese 300 g (or cream cheese + 1 tbsp cream)
- Greek yogurt 1 cup (or coconut yogurt)
- Mango purée 1 cup (or peach purée)
- Honey or maple syrup 3 tbsp (or agave)
- Brewed chai tea ¾ cup (or sweetened milk)
- Cardamom powder ¾ tsp (or cinnamon)
- Vanilla extract 1½ tsp (or almond extract)
- Fresh mango slices 1½ cups (or peach slices)
Instructions
Step-1 Chill bowl and whisk; mix mascarpone, yogurt, honey, vanilla, and cardamom.
Step-2 Soak ladyfingers quickly in chai or milk.
Step-3 Layer soaked ladyfingers and half cream in dish.
Step-4 Add mango slices.
Step-5 Repeat layers; chill 4+ hours.
Step-6 Garnish and serve.
Notes
- Use chilled equipment for best whipping
- Dip ladyfingers quickly to avoid sogginess
- Add gelatin for bar version firmness
Let’s Celebrate Tropical Creaminess and Spiced Joy
Mango lassi tiramisu is a delightful way to blend cultures and flavors.
Try it yourself, share your twists, and spread the joy of creamy, fruity layers with friends and family.
