Mangomisu: the mango tiramisu recipe

The mangomisu is one of delicious. magazine’s most popular recipes ever. Light, fresh and full of juicy mango, it’s the tropical rendition of classic tiramisu and the perfect entertaining dessert.


  • 600ml thickened cream
  • 500g good-quality mascarpone cheese
  • 2 egg yolks
  • 1/3 cup (50g) pure icing sugar, sifted
  • 1 vanilla bean, split, seeds scraped
  • 3 mangoes, flesh sliced 1cm thick
  • Juice of 2 oranges
  • 1/2 cup (125ml) Grand Marnier
  • 300g savoiardi (sponge finger biscuits)


  • 1/4 cup (55g) caster sugar
  • 250g fresh or frozen raspberries
  • Juice of 1 lemon


  • 1.Line the base of a 22cm springform cake pan with plastic wrap or baking paper, leaving 2cm overhanging.
  • 2.Place the thickened cream, mascarpone, egg yolks, icing sugar and vanilla seeds in a stand mixer fitted with the whisk attachment and whisk on high speed until stiff and well combined. Chill until needed.
  • 3.Combine the orange juice and Grand Marnier in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the prepared pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
  • 4.Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Add the berries and lemon juice, crushing berries slightly. Stand to cool completely. Pass through a sieve set over a bowl and chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days.)
  • 5.To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.