Mango Tiramisu
User Reviews
5
Mango Tiramisu
Description
This Mango Tiramisu replaces traditional dairy components with coconut milk and cashew nuts, offering a creamy topping that complements the mango-infused thin cake layer. The cake batter uses standard flour with baking powder and soda for leavening, combined with mango puree to impart subtle fruitiness and moistness. After baking the thin cake layer, it is cooled and assembled with the creamy cashew-coconut topping.
The dessert showcases a tropical twist on tiramisu, emphasizing fresh mango taste and dairy-free ingredients. Fresh mango slices or puree added on top lend freshness and texture contrast. The layered dish is visually appealing and a fruity alternative to the classic tiramisu.
Variations include gluten-free flour blends, substitutes like almond and oat flour, and optional club soda to adjust cake texture. The coconut milk should be full-fat for creaminess, with options to omit vanilla or use non-dairy yogurt additions. Cashews can be increased or substituted with additional coconut milk for creaminess.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1/2 cup nondairy milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons mango puree pulp
For the Cream Topping
- 1 cup coconut milk full-fat
- 3/4 cup cashew nuts raw
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract optional
For Topping
- 1/3 cup mango puree
- 1 to 2 cups Mango sliced or chopped; ripe
Instructions
Make the cake.
- Preheat the oven to 350° F (176° C).
- In a bowl, add the flour, sugar, baking powder, baking soda, and salt, and mix really well. Make a well in the center of the dry ingredients, then add the wet ingredients. Mix the wet ingredients with themselves first, and then mix into the dry ingredients to make a smooth batter.
- Line an 8x8- or 9x9-inch brownie pan or a glass or ceramic baking dish with parchment that is sticking out in the edges so it’s easier to pick out the cake later. Then pour this batter into the pan and spread it out. It will make a thin cake, because we're going for a tiramisu-kind of layer of thin cake or a ladysfingers kind of layer. Bake for 18 to 20 minutes, until a toothpick in the middle comes out clean. Take the cake out of the oven, and let it cool for 15 minutes or so.
Make the cream topping while the cake bakes.
- Blend all of the cream topping ingredients. Blend for a minute, then let it sit for 5 minutes, and then blend again for 30 seconds, and let it sit for a minute, and then run again. Repeat until the mixture is creamy. You can use soaked and drained cashews here to make it somewhat easier to blend. Once the mixture is blended well, put it in the fridge while the cake is cooling. Refrigerating the cream topping will make it a bit thicker and easier to spread.
Assemble the tiramisu.
- Once the cake is almost room temperature, poke holes in the cake using a fat toothpick or a barbecue skewer. Make plenty of holes, then drizzle 1/3 cup of mango puree on the cake and spread it out. Let it soak for a little bit. Depending on the thickness of your mango puree, half of it will soak in, which is fine. Just spread the mango puree really well using a spatula.
- Then, pour the cream mixture all over and spread a little bit to even it out. Top it with the sliced mango, and chill in freezer for 1-2 hours then slice and serve.
- Storage: store in the refrigerator for upto 4 days. Freeze slices, let sit outside for 10-15 mins and serve, kind of like an ice cream cake!
Notes
- Make this dessert gluten-free by using gluten-free flour blends or a mix of almond, oat flour, and potato starch.
- Club soda can replace part of the liquid to lighten the cake, or add citric acid if skipping club soda to maintain texture.
- For a dairy-free topping without cashews, increase coconut milk or cream and consider adding nondairy yogurt for texture.
- Use full-fat coconut milk with a high coconut cream content for best results in the creamy topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 94mg | 4% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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