This mango tiramisu cake is a delicious technique to take advantage of mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with fresh juicy mango! It’s a must make! It’s dairy-free with gluten-free and nut-free options.
Table of Contents
That is the cake you should make! It’s a summer layered cake like tiramisu. You make an easy vanilla cake and soak it with some mango puree/pulp. Add an easy cashew-coconut vanilla cream on top, after which top it with some fresh mangoes.
You may serve it with extra mango puree to make it much more mangoey. Principally, adjust the quantity of mango within the recipe as you want. It’s freezer friendly, freeze slices, then let sit outside for 10-15 mins and serve, type of like an ice cream cake!
Why You’ll Love Mango Tiramisu
- a lot amazing mango flavor!
- succulent fresh mango topping
- gluten-free, nut-free, and coconut-free options
More Vegan Mango Recipes
Recipe Card
Print Recipe
Mango Tiramisu
This mango tiramisu cake is a delicious technique to take advantage of mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with fresh juicy mango! It’s a must make! It’s dairy-free with gluten-free and nut-free options.
Servings: 12
Calories: 197kcal
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 2 tablespoons oil
- 1/2 cup (118.29 ml) nondairy milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons of mango puree/ pulp
For the Cream Topping
- 1 cup (236.59 ml) full-fat coconut milk
- 3/4 cup cashews
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract optional
For Topping
- 1/3 cup (78.86 ml) mango mango puree
- 1 to 2 cups of sliced or chopped ripe mangoes
Instructions
Make the cake.
-
Preheat the oven to 350° F (176° C).
-
In a bowl, add the flour, sugar, baking powder, baking soda, and salt, and blend rather well. Make a well in the middle of the dry ingredients, then add the wet ingredients. Mix the wet ingredients with themselves first, after which mix into the dry ingredients to make a smooth batter.
-
Line an 8×8- or 9×9-inch brownie pan or a glass or ceramic baking dish with parchment that’s protruding in the sides so it’s easier to pick the cake later. Then pour this batter into the pan and spread it out. It should make a skinny cake, because we’re going for a tiramisu-kind of layer of thin cake or a ladysfingers type of layer. Bake for 18 to twenty minutes, until a toothpick in the center comes out clean. Take the cake out of the oven, and let it cool for quarter-hour or so.
Make the cream topping while the cake bakes.
-
Mix the entire cream topping ingredients. Mix for a minute, then let it sit for five minutes, after which mix again for 30 seconds, and let it sit for a minute, after which run again. Repeat until the mixture is creamy. You need to use soaked and drained cashews here to make it somewhat easier to mix. Once the mixture is mixed well, put it within the fridge while the cake is cooling. Refrigerating the cream topping will make it a bit thicker and easier to spread.
Assemble the tiramisu.
-
Once the cake is nearly room temperature, poke holes within the cake using a fat toothpick or a barbecue skewer. Make loads of holes, then drizzle 1/3 cup of mango puree on the cake and spread it out. Let it soak for just a little bit. Depending on the thickness of your mango puree, half of it’s going to soak in, which is wonderful. Just spread the mango puree rather well using a spatula.
-
Then, pour the cream mixture throughout and spread just a little bit to even it out. Top it with the sliced mango, and chill in freezer for 1-2 hours then slice and serve.
-
Storage: store within the refrigerator for upto 4 days. Freeze slices, let sit outside for 10-15 mins and serve, type of like an ice cream cake!
Notes
To make it without cashews, use more coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Be certain that it has at the very least 3/4 of that mixture as coconut cream. It’s also possible to add just a little little bit of nondairy yogurt, for those who like.
To make this without coconut milk, use one other 3/4 cup of cashews, and for mixing, use 3/4 cup or more of water, so a complete of 1 1/2 cups of cashews
Nutrition
Nutrition Facts
Mango Tiramisu
Amount Per Serving
Calories 197
Calories from Fat 99
% Every day Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 94mg4%
Potassium 206mg6%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 304IU6%
Vitamin C 10mg12%
Calcium 39mg4%
Iron 1mg6%
* Percent Every day Values are based on a 2000 calorie food plan.
Ingredients and Substitutions
- flour – Use all-purpose flour or gluten-free flour for the crust. To make your individual gluten-free flour mix, mix 1/2 cup almond flour, 1/2 cup oat flour, and three tablespoons of potato starch as an alternative of the one cup of all-purpose flour. For the liquid, use 1/4 cup club soda and 1/4 cup nondairy milk. To make it without club soda, add 1/2 teaspoon citric acid to the dry ingredients, and 1/2 cup milk as listed.
- sugar – To sweeten the crust and the cream topping.
- baking powder, baking soda, and salt – To condition the cake batter.
- oil – Adds moisture to the cake.
- nondairy milk – Adds more moisture to the cake layer.
- vanilla extract – For flavor on the cake layer and cream layer.
- mango puree – For flavoring and soaking the crust. You need to use canned mango puree/pulp or make your individual. To make mango puree, be certain that to make use of very ripe mangoes with just a little little bit of water, if needed, and mix right into a smooth puree and use.
- coconut milk – This makes the cream topping wealthy and decadent! You need to use extra cashews as an alternative, if needed.
- cashews – The opposite creamy element within the cream topping. For cashew-free, use more coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Be certain that it has at the very least 3/4 of that mixture as coconut cream. It’s also possible to add just a little little bit of nondairy yogurt, for those who like.
- ripe mangos – For topping the mango tiramisu.
Suggestions
- Be certain that once you start mixing, you combine the wet ingredients first, then incorporate the dry ingredients.
- You don’t should soak your cashews, however it does make mixing easier.
- Don’t forget to relax the cream mixture after you make it! It should be easier to spread that way.
How you can Make Mango Tiramisu
Preheat the oven to 350° F (176° C).
In a bowl, add the flour, sugar, baking powder, baking soda, and salt, and blend rather well. Make a well in the middle of the dry ingredients
Add the wet ingredients. Mix the wet ingredients with themselves first, after which mix into the dry ingredients to make a smooth batter.
Line an 8×8- or 9×9-inch brownie pan or a glass or ceramic baking dish with parchment. Then pour this batter into the pan and spread it out. It should make a skinny cake, because we’re going for a tiramisu-kind of layer of thin cake or a ladysfingers type of layer.
Bake for 18 to twenty minutes, until a toothpick in the center comes out clean. Take the cake out of the oven, and let it cool for quarter-hour or so.
Make the cream topping while the cake bakes.
Mix the entire cream topping ingredients. Mix for a minute, then let it sit for five minutes, after which mix again for 30 seconds, and let it sit for a minute, after which run again. Repeat until the mixture is creamy. You need to use soaked and drained cashews here to make it somewhat easier to mix.
Once the mixture is mixed well, put it within the fridge until the cake is cool enough. Refrigerating the cream topping will make it a bit thicker and easier to spread.
When the cake is nearly room temperature, poke holes within the cake using a fat toothpick or a barbecue skewer.
Make loads of holes, then drizzle 1/3 cup of mango puree on the cake and spread it out. Let it soak for just a little bit.
Depending on the thickness of your mango puree, half or more of it’s going to soak in, which is wonderful. Just spread the mango puree rather well using a spatula.
Then, pour the cream mixture throughout and spread just a little bit to even it out.
Top it with the sliced mango, and chill it within the freezer for 2-3 hour or so after which slice and serve.
Regularly Asked Questions
Traditional tiramisu incorporates a small amount of Marsala wine or amaretto, however it’s perfectly wonderful to make tiramisu without alcohol.
Be certain to make use of very ripe mangoes with just a little little bit of water, if needed, and mix right into a smooth puree.
To make this gluten-free, use a gluten-free flour mix of selection, or use a mixture of 1/2 cup almond flour, 1/2 cup oat flour, and three tablespoons of potato starch as an alternative of the one cup of all-purpose flour. For the liquid, use 1/4 cup club soda and 1/4 cup nondairy milk. To make it without club soda, add 1/2 teaspoon citric acid to the dry ingredients, and 1/2 milk as listed.
Yes! Just use more coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Be certain that it has at the very least 3/4 of that mixture as coconut cream. It’s also possible to add just a little little bit of nondairy yogurt, for those who like.
To make this without coconut milk, use one other 3/4 cup of cashews, and for mixing, use 3/4 cup of water, so a complete of 1 1/2 cups of cashews
The mango puree that I exploit is Kesar Mango Puree/pulp. It’s a canned mango puree you could find in Indian stores or Asian stores. This puree is usually just a little bit more sweet and it’s not that thick. It’s a smooth puree, and there aren’t any mango strings in it, so that you don’t even should strain it. It really works perfectly for baking.
store within the refrigerator for upto 4 days. Freeze slices, let sit outside for 10-15 mins and serve.
