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Mango Rum Tiramisu


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Mango Rum Tiramisu


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Mango Rum Tiramisu

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


  • Prep Time : 25 min
  • Cook Time : 6 to 24 hours chill time min
  • Ready Time : 31 min




  • 1 container mascarpone cheese (8-ounce)
  • 1 container vanilla yogurt (6-ounce)
  • 6 tablespoons 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


Servings Per Recipe: 8

Amount Per Serving

  • Calories: 393
  • Total Fat: 20g
  • Cholesterol: 145mg
  • Sodium: 148mg
  • Total Carbs: 43g
  •     Dietary Fiber: 1g
  • Protein: 7g


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One Response to Mango Rum Tiramisu

  1. avatar says: malka

    I would like to know how to make this recipe Pareve for Shabbes as a dessert? Hope to be hearing from you soon. Malkie

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