Mango Rasmalai Tiramisu (25 Minutes)

When mango season rolls around, It’s time to make sweet and savory concoctions, like this light & airy, eggless Mango Mousse and healthy Mango Kachumber Chickpea Salad.

For Mother’s Day, I wanted to make an easy recipe you guys would make. This Mango Rasmalai Tiramisu was inspired by the very popular Kulfi Tiramisu. It has similar layers, but I added a rasmalai layer along with the mango flavor this time. The best part is, that this dessert must be prepared 1 day in advance or more, so you can enjoy more quality time on Mother’s Day.

What is Mango Rasmalai Tiramisu?

Mango Rasmalai Tiramisu infuses traditional Italian tiramisu with Indian flavors. Mango is one of the most popular fruits in India, and Alphonso mangoes in particular, are exceptionally sweet and tasty. They serve as a star ingredient in this Indian Fusion dessert.

Rasmalai is a classic Indian dessert with a milk-based dessert that consists of soft, spongy balls made from paneer. The milk is infused with cardamom and saffron, and topped with chopped nuts. For convenience, I’ve chosen to use store-bought rasmalai.

This delectable treat is then layered with ladyfingers dipped in rasmalai milk, followed by chopped rasmalai, and topped off with a mango mousse filling. This layer is repeated one more time and garnished with chopped pistachios.

Mango Rasmalai Tiramisu makes the perfect dessert for spring and summer.

Ingredients

• Alphonso Mango – For this recipe, I used canned pureed Alphonso mangoes. Feel free to use fresh Alphonso mangoes, but they may be hard to find. Since I didn’t want to take a chance with non-Alphonso mangoes, I used canned which taste amazing.
• Rasmalai – To make life easier, I used store-bought rasmalai. I highly recommend using Nanak’s Rasmalai – it’s divine. You’ll need the liquid part and 4-6 pieces of rasmalai. You can find Nanak at your local Desi store or Costco.
• Heavy Cream – You’ll need heavy cream or heavy whipping cream for this recipe. You can not use light cream or half & half, it won’t work.
• Mascarpone Cheese – The cheapest place to find mascarpone is at Trader Joe’s, but you can easily find it at any grocery store.
• Ladyfingers – You can find ladyfingers at any grocery store, but I get mine at Whole Foods. Note: ladyfingers are not eggless, so if you want a 100% eggless version, please see the FAQ section below.
• Cardamom – You’ll need powdered cardamom for this recipe which can be found at the Indian grocery store or Whole Foods.

*See the recipe card below for full information on ingredients and quantities.*

Substitutions

• Canned Alphonso Mangoes – You may substitute fresh Alphonso mangoes and then puree them. Alternatively, you may also use canned Kesar mangoes which you can find at your local Indian grocery store.
• For Mango Tiramisu – Skip the rasmalai portion completely. For the milk mixture, combine 3/4 cup whole milk and 1/2 tsp cardamom powder. Dip the ladyfingers in the milk mixture. The mango mascarpone cream mixture remains the same.

How To Make Mango Rasmalai Tiramisu?

Step 1 – Prepare the Layers

1. Whipped Cream – Add cold heavy whipping cream and vanilla extract to a large mixing bowl. (Image 1)

2. Using an electric mixer, beat the heavy cream for a minute. (Image 2)

3. The whipped cream will start forming in the next minute. (Image 3)

4. Beat for another minute until soft peaks form, and the whipped cream is done. Do NOT overmix else you will end up with butter. The whipped cream should be light and airy. (Image 4)

5. Mango Mascarpone Cream – In a medium bowl, add room temperature mascarpone cream. (Image 5)

6. Add Alphonso mango puree, pure vanilla extract, and cardamom powder. (Image 6)

7. Beat until smooth and creamy. (Image 7)

8. This is what you should have. (Image 8)

9. Mango Mousse – The last step is to fold in the whipped cream in 2-3 batches. Do this gently to keep the mixture light and airy. (Image 9)

10. Repeat the process until all the whipped cream is folded in. (Image 10)

11. Taste the mango cream, and add 1/2 tablespoon of powdered sugar if needed, I did. Gently fold it in. (Image 11)

12. This is the result, it looks and tastes like mango mousse. (Image 12)

Step 2 – Assemble Mango Rasmalai Tiramisu

1. Chop Rasmalai – Take a rasmalai piece without liquid. (Image 1)

2. We are using a total of 5-6 rasmalais. Roughly chop the rasmalai. (Image 2)

3. Dip Ladyfingers – In a fancy trifle bowl, quickly dip the ladyfinger into rasmalai liquid on both sides and then layer. Do not soak the ladyfinger in the liquid for too long, or else it’ll become soggy. You may need to break the ladyfingers so it fits in your dish of choice. (Image 3)

TIP: The milk mixture was prepared earlier (see image under Ingredients). Use 1/2 cup rasmalai liquid + 1/4 cup whole milk and mix well.

4. Top with 1 teaspoon of rasmalai liquid followed by 5-6 pieces of chopped rasmalai. (Image 4)

5. Top with a couple of dollops of mango mousse. (Image 5)

6. Once again. Dip ladyfingers in rasmalai liquid again and place over the mango mousse. This time we are not adding the chopped rasmalai. (Image 6)

7. Add another mango mousse layer. (Image 7)

8. Garnish with chopped pistachios and a couple of pieces of fresh mango. (Image 8)

Serving Suggestions

→ Layering – You’ll have a total of 4 layers starting with the ladyfingers and chopped rasmalai, then mango mousse filling, ladyfingers, and mango mousse. Garnish with chopped pistachios, diced mango, and chopped rasmalai.

→ Serve Cold – This dessert needs to be served cold – not at room temperature.

→ How to Serve – Serve this tiramisu in trifle bowls (as seen in images), martini glasses, cake pedestal cups, or footed dessert dish. You can layer the tiramisu in a Pyrex glass dish and serve it on a plate.