“Mango Sticky Rice Tiramisu”
Discover this mouthwatering fusion of mango sticky rice and classic tiramisu, a tantalizing dessert that will transport you to the tropics. Perfect for gluten-free diets, this exquisite recipe is a delightful combination of sweet, creamy, and tangy flavors wrapped in a blanket of caramelized coconut-infused ladyfingers.
Allergens
Dairy, Eggs (in ladyfingers), Coconut
Ingredients
- 1. 24 pieces Gluten
- Free Ladyfingers 2. 3 ripe Mangoes 3. 1 cup Coconut Milk 4. 1 cup Heavy Cream 5. 8 oz Mascarpone Cheese 6. 1/2 cup Granulated Sugar 7. 1/4 cup Brown Sugar 8. 1 tbsp Lime Zest 9. 1 tsp Vanilla Extract 10. 1/4 cup Unsweetened Cocoa Powder 11. 1/2 cup Toasted Coconut Flakes 12. Fresh Mint Leaves for garnish
Instructions
- In a small saucepan, combine coconut milk and brown sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and let it cool.
- Peel and slice the mangoes into thin strips. Set aside.
- In a large bowl, beat together heavy cream, granulated sugar, lime zest, and vanilla extract until soft peaks form.
- In another bowl, mix mascarpone cheese with 1/3 of the whipped cream until well combined. Gently fold in the remaining whipped cream.
- Dip each gluten free ladyfinger into the cooled coconut caramel mixture briefly and arrange them at the bottom of six dessert glasses, layering them slightly overlapping.
- Top the soaked ladyfingers with a generous layer of mango slices.
- Spoon the mascarpone cream over the mangoes and smooth the top.
- Sprinkle unsweetened cocoa powder lightly on top of each dessert.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Before serving, sprinkle toasted coconut flakes and garnish with fresh mint leaves.
Chef’s Insight
The combination of sweet and tangy flavors creates a delightful balance that will leave your guests asking for more.
Notes
Be sure to use ripe mangoes for the best flavor and texture.