Mango Tiramisu

Vanilla cake drenched in mango purée, topped with a cream layer

This mango tiramisu cake is a delicious way to make the most of mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with fresh juicy mango!

Large Radish

Key Ingredients

All-purpose flour Sugar Non-dairy Milk Vanilla extract Mango puree/pulp Full-fat coconut milk Cashews Mangoes

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1

Mix flour, sugar, baking powder, baking soda, and salt. Make a well, add wet ingredients. Mix wet and dry until smooth. Line 8x8 or 9x9-inch pan with parchment paper, pour batter, spread thin and bake.

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Make the cake.

2

Blend all ingredients for a minute, rest 5 mins, blend 30 seconds, repeat for creaminess. Soaked cashews can help blend. Chill in fridge while cake cools for thicker spreadable consistency.

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Make the cream topping while the cake bakes.

3

Once cake is nearly at room temperature, poke holes using toothpick. Drizzle 1/3 cup mango puree, let it soak. Spread puree well. Pour cream mixture, spread evenly. Add sliced mango on top. Freeze 1-2 hours, then slice and serve.

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Assemble the tiramisu.