Desserts · CRESPO KITCHEN

Mango and rum tiramisu

Soft ladyfingers, mascarpone cream and mango finished with white-chocolate shavings.

30 min approx.8 servingsFresh mango

Dish photograph: Mango and rum tiramisu. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

8 ounces mascarpone
6 ounces vanilla yogurt
6 tablespoons sugar
½ cup heavy whipping cream
⅓ cup mango nectar
¼ cup rum
18 small soft ladyfingers, split lengthwise
2 small ripe mangos, peeled and thinly sliced
¼ cup shaved white chocolate
Mint leaves for garnish

Method

Beat the mascarpone, yogurt and sugar until smooth. Whip the cream separately to firm peaks, then fold it into the mascarpone mixture.
Mix the nectar and rum in a shallow dish. Briefly dip both sides of the ladyfingers.
Arrange half the ladyfingers in an 8-inch glass dish. Add half the cream mixture and three-quarters of the mango slices.
Repeat the ladyfinger and cream layers. Scatter with white chocolate, cover and refrigerate for 6–24 hours.
Cut into eight portions and finish with the remaining mango and mint.

Explore all recipes

Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board