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Mango Rum Tiramisu

Mango Rum Tiramisu

Let the taste of the sunny tropics update revered classics such as this simple Mango Rum Tiramisu.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 container mascarpone cheese (8-ounce)
  • 1 container vanilla yogurt (6-ounce)
  • 6 tablespoon sugar
  • 1/2 cup heavy whipping cream
  • 1/3 cup mango nectar
  • 1/4 cup rum
  • 18 split small, soft ladyfingers (36 pieces)
  • 2 small ripe mangos, peeled, pitted and thinly sliced, divided
  • 1/4 cup shaved white chocolate
  • Mint leaves


In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. 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. 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 Tips:
May be served refrigerated or frozen.


National Mango Board