The Mango Tango, Pt 2

mango tiramisuYesterday was a beautiful day.  Clear skies, not warm but pleasant weather overall, got an awesome massive free lunch at Noodles&Co thanks to my friend Chase, and then I went home to my own personal box of sunshine, aka the remaining mangoes I got from Whole Foods.  If you remember, they gave me a free box of them to see what I could come up with.  The last post was mango ice cream and mango-ancho chili ice cream.  Today’s post is still desserty–I can’t help it, mangoes are just so sweet and soft and dessert-y.  Today’s post is a mashup of mangoes and my lingering obsession with Italian food, specifically ricotta cheese, after eating at RPM Italian in Chicago last week.  Today’s post is a variation of tiramisu.  With mango.  Mango. Tiramisu.

As Isha would say, “That’s a thing.”

So let me tell you about this dish.  It’s not a real tiramisu but rather a dish based on it.

[toggle title_open=”What is tiramisu?” title_closed=”What is tiramisu?” hide=”yes” border=”yes” style=”default” excerpt_length=”0″ read_more_text=”Read More” read_less_text=”Read Less” include_excerpt_html=”no”][quote]Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese, eggs and sugar. The eggs, sugar and Marsala wine are cooked as a zabaione. Cocoa powder is sifted on top (and sometimes between layers) as both a garnish and a bitter counterpoint to the sweetened cheese mixture.–from Wikipedia[/quote] [/toggle]

It’s light, airy, sweet, citrus-y, delicious and really only requires a handful of ingredients. It’s three layers of lady fingers, pureed fresh mango and whole milk ricotta with a big of sugar and orange zest added.  That’s it.  It took me like 5 minutes to put together and then it just sits in the fridge for a few hours and voilà!

mango tiramisu

Impressive yet simple yet delicious yet light yet [insert adjective here] dessert.

If you like this dessert–and you will, I have no doubt–you might also like the strawberry version I usually make.

mango tiramisu

Mango "Tiramisu"

Yield: 4-6 servings


  • 3-4 medium-sized mangoes, peeled, cored and roughly chopped
  • 1.5 boxes of lady fingers*
  • 16oz whole ricotta (or part skim if you prefer)
  • 1/4 c. sugar
  • the zest of 1 small orange

  • an 8"x4" loaf pan, or a couple small glass dishes; your choice

  • *The amount of lady fingers used will depend on the size of the fingers, and the pan you use. I went through about 30 lady fingers (around 10 per layer) using an 8"x4" glass bread pan.


  1. Put mangoes in a blender and blend until creamy.
  2. In a medium bowl, mix ricotta, sugar and orange zest.
  3. Start layering:
  4. One layer of lady fingers, followed by a smear of a third of the mango puree, followed by a third of the ricotta mix. Repeat twice more.
  5. Cover the dish with plastic wrap and refrigerate for 3-4 hours, or overnight.
  6. Slice, dish, nom and enjoy.

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