Exotic Mango & Coconut Tiramisu by @lesgourmandisesdeloubna

25 min

8 servings

🧀

250 g

Mascarpone

🥛

200 ml

Heavy cream

🍬

2 tbsp

Icing sugar

🥭

400 g

Mango pulp

🌾

Ladyfinger biscuits

🥥

100 ml

Coconut milk

  1. Whip
    • Mascarpone
    • Heavy cream
    • Icing sugar

    Whip the mascarpone, chilled heavy cream and icing sugar together until a firm texture is obtained.

  2. Fold
    • Mango pulp

    Fold in 150g of the mango pulp.

  3. Dip
    • Ladyfinger biscuits
    • Coconut milk

    Dip the ladyfinger biscuits in the coconut milk and arrange them in the bottom of a mold.

  4. Add
    • Mango pulp
    • Heavy cream

    Add a layer of the cream mixture, then a few streaks of mango pulp.

  5. Layer
    • Ladyfinger biscuits
    • Coconut milk
    • Heavy cream

    Repeat with a second layer of biscuits and cream.

  6. Garnish
    • Mango pulp

    Finish with a drizzle of mango pulp for decoration, then refrigerate for at least 3 hours before serving.

Exotic Mango & Coconut Tiramisu by @lesgourmandisesdeloubna

25 min

8 servings

🧀

250 g

Mascarpone

🥛

200 ml

Heavy cream

🍬

2 tbsp

Icing sugar

🥭

400 g

Mango pulp

🌾

Ladyfinger biscuits

🥥

100 ml

Coconut milk

Preparation Steps

  1. Step 1/6

    Whip the mascarpone, chilled heavy cream and icing sugar together until a firm texture is obtained.

    🧀Mascarpone
    🥛Heavy cream
    🍬Icing sugar
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/6

    Fold in 150g of the mango pulp.

    🥭Mango pulp
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/6

    Dip the ladyfinger biscuits in the coconut milk and arrange them in the bottom of a mold.

    🌾Ladyfinger biscuits
    🥥Coconut milk
    🍳Mold

  4. Step 4/6

    Add a layer of the cream mixture, then a few streaks of mango pulp.

    🥭Mango pulp
    🍳Mold
    🥄Spatula

  5. Step 5/6

    Repeat with a second layer of biscuits and cream.

    🌾Ladyfinger biscuits
    🥥Coconut milk
    🍳Mold

  6. Step 6/6

    Finish with a drizzle of mango pulp for decoration, then refrigerate for at least 3 hours before serving.

    🥭Mango pulp
    🍳Mold

Composition

Ingredients

Types

Dairy, Sugar, Fruits, Grains, Bakery, Plant-based, Dairy substitute

Ingredients

Mascarpone, Heavy cream, Icing sugar, Mango pulp, Ladyfinger biscuits, Coconut milk

Notes

Heavy cream (well chilled), Mango pulp (or 1 large, very ripe mango, blended and strained), Ladyfinger biscuits (quantity not given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Sodium, soy-free, Vegetarian

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 26g, Fat: 21g, Fiber: 1g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 70mg, Sodium: 60mg, Potassium: 160mg, Magnesium: 12mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 15mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Mold

Appliances

Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer Dinner Party, Celebration Dessert

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Creamy, Soft, Moist, Light

Flavors

Sweet, Fruity, Tropical, Creamy, Coconut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container or covered mold,keep chilled at all times due to dairy content), freezer : up to 1 month (not recommended as texture of cream and mango layers may degrade upon thawing)