Dolcetti

Dolcetti Test Kitchen • Eggless • Fruit

Eggless Mango Tiramisu

The same layered technique as classic tiramisu, with reduced mango purée standing in for espresso. No eggs, no coffee — just ripe mango, whipped mascarpone, and Dolcetti Eggless Savoiardi. A favourite for Indian mango season.

Eggless mango tiramisu layered in a glass, made with Dolcetti Eggless Savoiardi

Mango tiramisu takes the layered logic of the Italian original — dipped biscuit, whipped cream, chill, repeat — and swaps the espresso for something distinctly Indian: ripe Alphonso or Kesar mango, reduced down until it's concentrated enough to soak into a biscuit the same way coffee does. The result is a fruit-forward, egg-free dessert that holds its layers just as cleanly as the classic, but tastes like the start of mango season.

Because mango purée is thicker and sweeter than coffee, the technique needs a couple of small adjustments — a shorter dip time, and a proper reduction before you start layering, so the biscuit doesn't turn heavy. Get those two details right and the rest of the method is identical to any other tiramisu.

This recipe is built around Dolcetti Eggless Savoiardi — India's first 100% vegetarian ladyfinger biscuit, baked crisp and dry enough to hold its structure after dipping, whether the liquid is espresso or fruit purée.

Eggless Mango Tiramisu

A fruit-forward eggless tiramisu made with reduced mango purée instead of espresso, layered with Dolcetti Eggless Savoiardi and whipped mascarpone cream.

Prep Time
30 mins
Chill Time
4 hrs +
Total Time
4 hrs
Servings
6 servings

Ingredients

  • 20 Dolcetti Eggless Savoiardi (about 1.5 packets)
  • 2 cups ripe mango purée (Alphonso or Kesar), divided
  • 2 tbsp orange juice or fresh lime juice
  • 3 tbsp sugar, for the mango reduction
  • 400g mascarpone cheese, chilled
  • 1 cup heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • ½ tsp cardamom powder (optional)
  • Fresh diced mango and mint leaves, for garnish

Instructions

  1. 1. Reduce the mango purée. Simmer 1½ cups of the mango purée with the sugar and orange juice over low heat for 8–10 minutes, stirring often, until slightly thickened. Cool completely — this is your dip, standing in for espresso.
  2. 2. Whip the mascarpone cream. Whip the chilled cream with powdered sugar and cardamom (if using) to soft peaks. Loosen the mascarpone in a separate bowl, then fold the whipped cream in over two additions until smooth.
  3. 3. Dip the Savoiardi. Dip each biscuit into the cooled mango reduction for 1 second per side only — mango purée is thicker than coffee, so a quick pass is enough.
  4. 4. Build the first layer. Arrange dipped Savoiardi in the base of a 7-inch dish or individual glasses. Spread half the mascarpone cream over the top, then dot with spoonfuls of the reserved raw mango purée.
  5. 5. Repeat and smooth. Dip and layer a second row of Savoiardi over the cream, then spread the remaining mascarpone cream on top, smoothing with an offset spatula.
  6. 6. Chill. Cover and refrigerate for at least 4 hours. Unlike the coffee version, this doesn't need overnight chilling to set cleanly.
  7. 7. Garnish and serve. Top with fresh diced mango and mint just before serving. Slice with a knife dipped in hot water, or serve straight from individual glasses.

Notes: If your mangoes are very sweet, add extra lime juice to the reduction to balance the flavour. Nutrition estimate: approximately 340 calories per serving (6 servings), based on standard ingredient measures.

Tips for Perfect Mango Tiramisu

Reduce the Purée Properly

Skipping the reduction step leaves the purée too thin and watery, which makes the biscuits collapse. Simmer until it visibly thickens and coats the back of a spoon before cooling it.

Dip for Seconds, Not Longer

Mango purée clings to the biscuit far more than coffee does. A one-second dip per side is plenty — any longer and the Savoiardi turns dense instead of tender.

Choose a Fibrous-Free Mango

Alphonso and Kesar blend smooth with minimal straining. If using a fibrous variety, pass the purée through a sieve first for a silkier reduction.

Garnish Just Before Serving

Fresh mango releases juice once cut, which can pool on top of the cream if added too early. Add the garnish right before the dessert goes to the table.

Variations to Try

For a classic coffee flavour instead, follow our Eggless Tiramisu recipe using the same Dolcetti Eggless Savoiardi. Prefer the traditional egg-yolk method used in Italy? See our Classic Italian Tiramisu recipe, built with our egg-based Authentic Savoiardi.

For individual portions, layer the same components in small glasses or jars instead of one large dish — a good option for parties, catering trays, or when you want built-in portion control.

Mango Tiramisu Questions, Answered

Alphonso and Kesar mangoes give the best balance of sweetness and tang for this recipe. If using a very sweet variety, add a little extra lime juice to the reduction to keep the flavour from tasting flat.
Yes, tinned Alphonso pulp works well and is convenient outside of mango season — just check the sugar content of the tin and reduce the added sugar in the recipe accordingly.
Mango purée carries more moisture than coffee, so the two most common causes are an under-reduced purée or too long a dip. Simmer the purée until visibly thickened, and dip each Savoiardi for no more than a second per side.
No. Four hours in the refrigerator is enough for mango tiramisu to set cleanly, since the fruit purée is less absorbed by the biscuit than coffee is. Overnight chilling is fine too but not required.
Yes, this recipe uses no eggs at any stage and is built specifically around Dolcetti Eggless Savoiardi, so it fits egg-free and vegetarian kitchens without substitutions.
Yes — assemble it up to a day in advance and keep it refrigerated. Add the fresh mango and mint garnish just before serving so it doesn't weep liquid into the cream.
Dolcetti Eggless Savoiardi packet

Get the Biscuits for This Recipe

This recipe uses Dolcetti Eggless Savoiardi — India's first 100% vegetarian ladyfinger biscuit.

Shop Eggless Savoiardi