If you’ve ever thought tiramisu couldn’t get any more exciting, wait until you dive into this Mango Lassi Tiramisu Recipe. Imagine the creamy, dreamy texture of traditional tiramisu, but infused with the tropical sweetness and tang of mango lassi—an Indian yogurt drink that’s totally irresistible. This dessert is a beautiful marriage of flavors and cultures, offering a refreshing twist that’s perfect for warm evenings, dinner parties, or anytime you want to impress your friends with something uniquely luscious and vibrant. Trust me, once you indulge in this Mango Lassi Tiramisu Recipe, it might just become your new go-to dessert for celebrations and casual get-togethers alike.
Ingredients You’ll Need
Getting ready to create this Mango Lassi Tiramisu Recipe is delightfully straightforward because it calls for simple, fresh ingredients that each play a crucial part in the overall flavor and texture. From ripe mangoes to creamy mascarpone, every item adds a layer of richness, color, and that signature tang that will leave your taste buds ecstatic.
- Ripe Mangoes: Naturally sweet and fragrant, mangoes are the star ingredient that brings that vibrant tropical flavor.
- Greek Yogurt: Adds tanginess and creamy texture reminiscent of traditional lassi, making the dessert wonderfully smooth.
- Mascarpone Cheese: The secret to tiramisu’s signature creaminess, balancing the yogurt’s tartness perfectly.
- Ladyfinger Biscuits (Savoiardi): Soft and ready to absorb the mango lassi mixture, these create delightful layers.
- Honey or Sugar: To sweeten the mango and yogurt mixture naturally, enhancing the dessert’s brightness.
- Cardamom Powder: A pinch adds a subtle exotic spice that pairs beautifully with mango’s sweetness.
- Fresh Lime Juice: Brightens up the flavor profile with a touch of acidity, balancing the creamy richness.
- Mango Puree or Juice: For soaking the ladyfingers and infusing extra mango goodness in every bite.
- Chopped Pistachios or Toasted Coconut Flakes (optional): These bring texture and a lovely visual contrast to the dessert.
How to Make Mango Lassi Tiramisu Recipe
Step 1: Prepare the Mango Lassi Mixture
Start by blending ripe mangoes with Greek yogurt, a bit of honey or sugar, cardamom powder, and fresh lime juice until you get a luscious, creamy mixture. This silky blend is what makes this tiramisu unlike any other, infusing each layer with that signature mango lassi flavor and irresistible zing.
Step 2: Whip the Mascarpone Cream
In a separate bowl, gently fold mascarpone cheese with a little more honey or sugar to sweeten. Fold this mascarpone mixture into the mango lassi blend carefully, creating a smooth, rich cream that will become the delectable layers in your tiramisu.
Step 3: Soak the Ladyfingers
Dip each ladyfinger quickly into fresh mango puree or juice, making sure not to soak them too long to avoid sogginess. The soaked ladyfingers form the cake-like layers that soak up all the tropical goodness while still maintaining just enough structure.
Step 4: Assemble the Layers
Layer your dessert dish with soaked ladyfingers first, then spread a generous layer of the mango mascarpone cream on top. Repeat these layers until you run out of ingredients, finishing with the creamy topping for a beautiful presentation.
Step 5: Chill and Set
Cover your mango lassi tiramisu and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld beautifully and the dessert to firm up to the perfect scoopable consistency.
How to Serve Mango Lassi Tiramisu Recipe
Garnishes
When it’s time to serve, sprinkle chopped pistachios or toasted coconut flakes on top for a bit of crunch and an enticing visual finish. A few fresh mango slices or a light dusting of cardamom powder also add an elegant touch that complements the flavors beautifully.
Side Dishes
This Mango Lassi Tiramisu Recipe stands out on its own, but you can pair it with light, refreshing options such as mint tea or a sparkling citrus cocktail to keep things bright and balanced throughout your meal.
Creative Ways to Present
Consider serving the tiramisu in individual parfait glasses or mason jars for a charming, personalized touch. Layer the components visibly for eye-catching towns of color and texture, perfect for impressing guests or just adding a bit of fun to your dessert presentation.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even more delectable the next day, though the texture of soaked ladyfingers will soften further over time.
Freezing
While this tiramisu can be frozen, it’s best enjoyed fresh to maintain its creamy texture. If you do freeze it, wrap it tightly and thaw overnight in the fridge before serving, but know that some separation can occur.
Reheating
This dessert is best served chilled, so reheating is not recommended. Instead, allow refrigerated leftovers to come close to room temperature for about 15 minutes for an ideal eating experience.
FAQs
Can I use frozen mango for the Mango Lassi Tiramisu Recipe?
Absolutely! Just make sure to thaw the mango completely and drain any excess liquid before blending to keep your tiramisu’s texture perfect.
Is there a non-dairy version of this recipe?
Yes, substitute Greek yogurt and mascarpone with coconut yogurt and vegan cream cheese to keep it creamy while making it dairy-free and just as delicious.
How long does it take to prepare this dessert?
The hands-on prep usually takes about 30 minutes, but chilling time requires at least 4 hours or overnight to ensure the best flavor and texture.
Can I make this recipe ahead of time for a party?
Definitely! This Mango Lassi Tiramisu Recipe actually improves with time, so making it a day ahead is a great way to reduce stress on the event day.
What if I can’t find ladyfingers?
You can substitute with sponge cake or even thin slices of pound cake, but ladyfingers are ideal for their texture and ability to soak flavors beautifully without falling apart.
Final Thoughts
This Mango Lassi Tiramisu Recipe is such a joyful dessert to make and share. It’s a playful fusion that brings sunshine to your table with every bite. Give it a try, and I’m sure you’ll find yourself smiling as sweet, tangy, and creamy layers come together in a delightful dance of flavors you’ll want to make again and again.
PrintMango Lassi Tiramisu Recipe
This recipe features a creamy Pumpkin Alfredo Sauce served over five cheese ravioli, combining autumnal flavors like sage, rosemary, cinnamon, and nutmeg with a rich, cheesy pasta dish perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pumpkin Alfredo Sauce
- 6 Tablespoons Unsalted Butter
- 20 Sage Leaves (2 teaspoons finely chopped fried sage leaves)
- 2.5 Tablespoons Flour
- 1.5 Cups Heavy Cream
- 1 Cup Milk
- 1 Cup Canned Pumpkin Puree
- 2 Teaspoons Fresh Rosemary (finely chopped)
- ½ Teaspoon Black Pepper Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Dried Oregano
- ⅛ Teaspoon Cinnamon Powder
- ⅛ Teaspoon Nutmeg
- 1 Teaspoon Salt
- ½ Cup Parmesan Cheese (freshly grated from the block, plus extra for serving)
Pasta
- 8 Cups Water
- 2 Teaspoons Salt
- 1 Lb Five Cheese Ravioli (or any pasta of your choice)
Instructions
- Prepare Fried Sage Leaves: Heat butter in a pan over medium heat until melted. Add sage leaves and fry them until crispy and fragrant, about 2-3 minutes. Remove the sage leaves from the butter and finely chop 2 teaspoons of them for later use. Set both the infused butter and chopped sage aside.
- Make the Roux: In the same pan with sage-infused butter, sprinkle in the flour, whisking continuously to combine and cook the flour for about 2 minutes until it turns a light golden color; this will help thicken the sauce without a raw flour taste.
- Add Cream and Milk: Gradually pour in the heavy cream and milk while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Incorporate Pumpkin and Seasonings: Stir in the canned pumpkin puree, fresh rosemary, black pepper, garlic powder, dried oregano, cinnamon, nutmeg, salt, and Parmesan cheese. Continue to cook and stir until the sauce is smooth and heated through, and the cheese has melted completely.
- Cook Pasta: Bring 8 cups of water to a boil in a large pot. Add 2 teaspoons of salt, then add the five cheese ravioli. Cook according to package instructions until al dente, usually about 3-5 minutes. Drain the pasta, reserving about ½ cup of pasta water.
- Combine Pasta and Sauce: Add the cooked pasta to the Pumpkin Alfredo Sauce, gently tossing to coat the ravioli evenly. If the sauce is too thick, add a bit of reserved pasta water to loosen it to your preferred consistency.
- Serve: Plate the ravioli topped with extra grated Parmesan cheese and sprinkle the chopped fried sage over the top for additional flavor and a decorative touch.
Notes
- If you prefer a thinner sauce, adjust consistency with reserved pasta water.
- Fresh sage leaves fried in butter add authenticity and depth to the sauce flavor.
- Substitute any pasta such as fettuccine or penne if ravioli is unavailable.
- This sauce can be made ahead and reheated gently while adding cream to restore smoothness.
- Use freshly grated Parmesan for the best taste and meltability.
