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Mango Tiramisu (dairy-free with gluten-free and nut-free choices)

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Mango Tiramisu (dairy-free with gluten-free and nut-free choices)

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This mango tiramisu cake is a scrumptious strategy to profit from mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with recent juicy mango! It’s a should make! It’s dairy-free with gluten-free and nut-free choices.

slice of mango tiramisu next to the whole cake on a cake stand
Desk of Contents

That is the cake it is advisable to make! It’s a summer season layered cake like tiramisu. You make a easy vanilla cake and soak it with some mango puree/pulp. Add a easy cashew-coconut vanilla cream on prime, after which prime it with some recent mangoes. 

You possibly can serve it with additional mango puree to make it much more mangoey.  Mainly, regulate the quantity of mango within the recipe as you want. It’s freezer pleasant, freeze slices, then let sit exterior for 10-15 minutes and serve, sort of like an ice cream cake!

overhead photo of mango tiramisu with a slice cut out of it

Why You’ll Love Mango Tiramisu

  • a lot wonderful mango taste!
  • succulent recent mango topping
  • gluten-free, nut-free, and coconut-free choices
slice of mango tiramisu with a bite taken out, so you can see the inside texture

Extra Vegan Mango Recipes

Recipe Card

slice of mango tiramisu with a bite taken out, so you can see the inside texture

Print Recipe

Mango Tiramisu

This mango tiramisu cake is a scrumptious strategy to profit from mango season! Vanilla cake drenched in mango purée, topped with a cream layer, then topped with recent juicy mango! It’s a should make! It is dairy-free with gluten-free and nut-free choices.

Prep Time35 minutes

Cook dinner Time30 minutes

Chilling Time1 hour

Whole Time2 hours 5 minutes

Course: Dessert

Delicacies: Vegan

Key phrase: mango tiramisu

Servings: 12

Energy: 197kcal

Writer: Vegan Richa

Substances

Dry Substances

  • 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

Moist Substances

  • 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 non-obligatory

For Topping

  • 1/3 cup (78.86 ml) mango mango puree
  • 1 to 2 cups of sliced or chopped ripe mangoes

Directions

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 very well. Make a properly within the heart of the dry substances, then add the moist substances. Combine the moist substances with themselves first, after which combine into the dry substances to make a easy batter.

  • Line an 8×8- or 9×9-inch brownie pan or a glass or ceramic baking dish with parchment that’s protruding within the edges so it’s simpler to pick the cake later. Then pour this batter into the pan and unfold it out. It’s going to make a skinny cake, as a result of we’re going for a tiramisu-kind of layer of skinny cake or a ladysfingers sort of layer. Bake for 18 to twenty minutes, till a toothpick within the center comes out clear. Take the cake out of the oven, and let it cool for quarter-hour or so.

Make the cream topping whereas the cake bakes.

  • Mix all the cream topping substances. Mix for a minute, then let it sit for five minutes, after which mix once more for 30 seconds, and let it sit for a minute, after which run once more. Repeat till the combination is creamy. You should use soaked and drained cashews right here to make it considerably simpler to mix. As soon as the combination is mixed properly, put it within the fridge whereas the cake is cooling. Refrigerating the cream topping will make it a bit thicker and simpler to unfold.

Assemble the tiramisu.

  • As soon as the cake is sort of room temperature, poke holes within the cake utilizing a fats toothpick or a barbecue skewer. Make loads of holes, then drizzle 1/3 cup of mango puree on the cake and unfold it out. Let it soak for just a little bit. Relying on the thickness of your mango puree, half of it would soak in, which is ok. Simply unfold the mango puree very well utilizing a spatula.

  • Then, pour the cream combination throughout and unfold just a little bit to even it out. High it with the sliced mango, and chill in freezer for 1-2 hours then slice and serve.

  • Storage: retailer within the fridge for upto 4 days. Freeze slices, let sit exterior for 10-15 minutes and serve, sort of like an ice cream cake!

Notes

Glutenfree: 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 a substitute of the one cup of all-purpose flour. For the liquid, use 1/4 cup membership soda and 1/4 cup nondairy milk. To make it with out membership soda, add 1/2 teaspoon citric acid to the dry substances, and 1/2 milk as listed.
To make it with out cashews, use extra coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Ensure that it has at the least 3/4 of that combination as coconut cream. You may as well add just a little little bit of nondairy yogurt, in case you like.
To make this with out coconut milk, use one other 3/4 cup of cashews, and for mixing, use 3/4 cup or extra of water, so a complete of 1 1/2 cups of cashews 
 

Vitamin

Vitamin Information

Mango Tiramisu

Quantity Per Serving

Energy 197
Energy from Fats 99

% Every day Worth*

Fats 11g17%

Saturated Fats 5g31%

Trans Fats 0.01g

Polyunsaturated Fats 2g

Monounsaturated Fats 4g

Sodium 94mg4%

Potassium 206mg6%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 12g13%

Protein 3g6%

Vitamin A 304IU6%

Vitamin C 10mg12%

Calcium 39mg4%

Iron 1mg6%

* % Every day Values are primarily based on a 2000 calorie eating regimen.

fresh and pureed mango and other tiramisu ingredients in bowls on a kitchen counter

Substances 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 a substitute of the one cup of all-purpose flour. For the liquid, use 1/4 cup membership soda and 1/4 cup nondairy milk. To make it with out membership soda, add 1/2 teaspoon citric acid to the dry substances, and 1/2 cup milk as listed.
  • sugar – To sweeten the crust and the cream topping.
  • baking powder, baking soda, and salt – To situation the cake batter.
  • oil – Provides moisture to the cake.
  • nondairy milk – Provides extra moisture to the cake layer.
  • vanilla extract – For taste on the cake layer and cream layer.
  • mango puree – For flavoring and soaking the crust. You should use canned mango puree/pulp or make your individual. To make mango puree, ensure to make use of very ripe mangoes with just a little little bit of water, if wanted, and mix right into a easy puree and use.
  • coconut milk – This makes the cream topping wealthy and decadent! You should use additional cashews as a substitute, if wanted.
  • cashews – The opposite creamy component within the cream topping. For cashew-free, use extra coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Ensure that it has at the least 3/4 of that combination as coconut cream. You may as well add just a little little bit of nondairy yogurt, in case you like.
  • ripe mangos – For topping the mango tiramisu.

Suggestions

  • Ensure that if you begin mixing, you combine the moist substances first, then incorporate the dry substances.
  • You don’t should soak your cashews, nevertheless it does make mixing simpler.
  • Don’t neglect to relax the cream combination after you make it! Will probably be simpler to unfold that method.
slicing up fresh mango

Learn how to 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 very well. Make a properly within the heart of the dry substances

dry ingredients in the mixing bowl, before mixing
dry ingredients in the mixing bowl, after mixing and making a well in the center

Add the moist substances. Combine the moist substances with themselves first, after which combine into the dry substances to make a easy batter. 

adding mango puree and other wet ingredients to the well in the center of the dry
mango cake batter, after mixing

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 unfold it out. It’s going to make a skinny cake, as a result of we’re going for a tiramisu-kind of layer of skinny cake or a ladysfingers sort of layer.

adding mango cake batter to a lined baking pan
mango cake batter spread out into the baking pan, before baking

Bake for 18 to twenty minutes, till a toothpick within the center comes out clear. Take the cake out of the oven, and let it cool for quarter-hour or so. 

mango tiramisu cake layer, after baking

Make the cream topping whereas the cake bakes.

Mix all the cream topping substances. Mix for a minute, then let it sit for 5 minutes, after which mix once more for 30 seconds, and let it sit for a minute, after which run once more. Repeat till the combination is creamy. You should use soaked and drained cashews right here to make it considerably simpler to mix.

cream topping ingredients in the blender before blending
cream topping ingredients in the blender after blending

As soon as the combination is mixed properly, put it within the fridge till the cake is cool sufficient. Refrigerating the cream topping will make it a bit thicker and simpler to unfold. 

When the cake is sort of room temperature, poke holes within the cake utilizing a fats toothpick or a barbecue skewer.

poking holes into mango tiramisu cake layer

Make loads of holes, then drizzle 1/3 cup of mango puree on the cake and unfold it out. Let it soak for just a little bit.

spreading mango puree onto mango tiramisu cake layer

Relying on the thickness of your mango puree, half or extra of it would soak in, which is ok. Simply unfold the mango puree very well utilizing a spatula. 

Then, pour the cream combination throughout and unfold just a little bit to even it out.

pouring cream mixture over the mango cake layer
cream mixture, spread out evenly

High it with the sliced mango, and chill it within the freezer for 2-3 hour or so after which slice and serve. 

mango tiramisu on a cake stand, before slicing
slice of mango tiramisu with a bite taken out

Continuously Requested Questions

Ought to there be alcohol in tiramisu?

Conventional tiramisu accommodates a small quantity of Marsala wine or amaretto, nevertheless it’s completely nice to make tiramisu with out alcohol.

How do I make mango puree?

Be sure that to make use of very ripe mangoes with just a little little bit of water, if wanted, and mix right into a easy puree.

Can this be made gluten-free?

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 a substitute of the one cup of all-purpose flour. For the liquid, use 1/4 cup membership soda and 1/4 cup nondairy milk. To make it with out membership soda, add 1/2 teaspoon citric acid to the dry substances, and 1/2 milk as listed.

Can I make this with out cashews?

Sure! Simply use extra coconut milk or coconut cream. Use about 1 1/2 cups of coconut milk. Ensure that it has at the least 3/4 of that combination as coconut cream. You may as well add just a little little bit of nondairy yogurt, in case you like.

What can I take advantage of as a substitute of coconut milk?

To make this with out 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

What’s one of the best canned mango puree?

The mango puree that I take advantage of is Kesar Mango Puree/pulp. It’s a canned mango puree that you’ll find in Indian shops or Asian shops. This puree is mostly just a little bit extra candy and it’s not that thick. It’s a easy puree, and there are not any mango strings in it, so that you don’t even should pressure it. It really works completely for baking. 

Learn how to retailer this mango tiramisu?

retailer within the fridge for upto 4 days. Freeze slices, let sit exterior for 10-15 minutes and serve.

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