Exotic Mango-Coconut Tiramisu: The “Tropical-Fat” Reconstruction

The Science of the “Fruit-Cream” Stability

Traditional Tiramisu is a heavy, dairy-centric dessert. This “Exotic” version utilizes Plant-Based Saturated Fats (from coconut) and Pectin Gelation (from mango) to achieve a similar structure with a completely different flavor profile.

By replacing coffee with a zesty lime-mango “bath” and mascarpone with a whipped coconut cream blend, we create an interfacial tension between the layers. The acidity in the mango prevents the coconut fat from feeling too “cloying” on the palate, while the biscuits absorb the fruit enzymes, becoming tender and “cake-like” rather than soggy.

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The Essential Ingredients List

This recipe serves 6 and is best prepared in a rectangular glass dish to showcase the vibrant layers.

• The “Tropical Bath” (Biscuit Soak):
  • 1 cup Fresh Mango Puree: (Approx. 2 ripe mangoes).
  • 1/2 cup Coconut Water.
  • Juice of 1 Lime: To provide the “acidic backbone.”
  • 24–30 Ladyfingers (Savoiardi).
• The Coconut-Mascarpone Cloud:
  • 1 cup (250g) Mascarpone: (Or a thick vegan cream cheese).
  • 1 can (400ml) Full-Fat Coconut Milk: Actionable Tip: Chill the can overnight and use only the thick “cream” from the top.
  • 1/3 cup Powdered Sugar.
  • 1 tsp Vanilla Bean Paste.
• The Layering Fruit:
  • 2 cups Fresh Mango: Finely diced.
  • 1/2 cup Toasted Shaved Coconut: For the essential “crunch” factor.

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Timing: The “Osmosis” Phase

Task	Duration	Context
Prep/Pureeing	15 Minutes	Creating the “soak” and the cream.
Assembly	10 Minutes	Layering the tiers.
The “Set”	6 Hours+	Critical for the biscuits to soften correctly.
Total Time	~6.5 Hours	Best made 24 hours in advance.

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Step-by-Step Instructions

1. The Coconut Whip

In a chilled bowl, beat the cold coconut cream (the thick part) with powdered sugar and vanilla until stiff peaks form. Gently fold this into the mascarpone. Insight: The coconut cream lightens the dense mascarpone, creating a “mousse” texture that is lighter than air.

2. The Mango Dip

Whisk the mango puree, coconut water, and lime juice in a shallow bowl. Quickly dip each ladyfinger into the mixture (about 1.5 seconds per side). Warning: Do not over-soak, as the fruit puree is denser than coffee and can make the biscuits collapse if they get too heavy.

3. The Foundation

Line the bottom of your dish with a layer of the dipped ladyfingers. Spread half of the coconut-mascarpone cream over them.

4. The Fruit Core

Scatter half of the diced mango and a handful of toasted coconut shavings over the cream. This adds a “fresh” burst in the middle of the dessert.

5. The Final Tier

Add a second layer of dipped ladyfingers, followed by the remaining cream. Smooth the top with a spatula.

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Nutritional Information (Per Serving)

Nutrient	Amount	Daily Value (%)
Calories	380 kcal	19%
Total Fat	22g	28%
Vitamin A	1,200 IU	25%
Sugars	32g	35%

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Common Mistakes to Avoid

1. Using Unripe Mangoes: Unripe mangoes are fibrous and tart. For a “Tiramisu” texture, you need the “melting” consistency of fully ripe Ataulfo or Alphonso mangoes.
2. Using Coconut Milk from a Carton: “Drinking” coconut milk is mostly water. You must use canned full-fat coconut milk to get the solid cream necessary for a stable whip.
3. Skipping the Lime: Without the lime juice, the combination of coconut and mango can taste flat. The acid “activates” the tropical notes.

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Conclusion

Exotic Mango-Coconut Tiramisu is a stunning, sun-drenched departure from the dark, cocoa-heavy original. It’s the perfect centerpiece for a summer dinner party or a tropical-themed celebration.