Mango Rum Tiramisu

mango tiramisu
National Mango Board
  • Yield: 8 servings
  • Prep: 25 minutes
  • Cook: 6-24 hours chill time


1 (8 ounce) container mascarpone cheese
1 (6 ounce) container vanilla yogurt
6tablespoons sugar
1/2cup heavy whipping cream
1/3cup mango nectar
1/4cup rum
18 split (double the pieces) small, soft ladyfingers
2small , ripe mangos, peeled, pitted and thinly sliced, divided
1/4cup cup shaved white chocolate
cup shaved white chocolate


  1. In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth.
  2. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside.
  3. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate.
  4. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves.

Serving Tip: May be served refrigerated or frozen.

Recipe courtesy of the National Mango Board

Nutritional Info *per serving

  • Calories 393
  • Fat 20g
  • Cholesterol 145mg
  • Sodium 148mg
  • Carbohydrate 43g
  • Fiber 1g
  • Protein 7g