Name: Mango Rum Tiramisu
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Ingredients: 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

Mango Rum Tiramisu

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

Mango Rum Tiramisu

Prep Time 25

Cook Time 6

Total Time 31

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Servings

Ingredients

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

Instructions

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.
Source:
National Mango Board