This No-Bake Mango Mascarpone Delight captures the essence of ripe mangoes in a light yet indulgent dessert. Sweet mangoes simmer briefly with sugar, water, and lemon to create a bright, tangy syrup and purée that forms both the sauce and the soaking liquid for crisp ladyfingers. A cloud-like mascarpone filling—enriched with cream cheese, whipped cream, vanilla, and just a touch of sweetness—marries perfectly with swirls of mango sauce. Gelatin ensures each layer sets to a stable yet silky texture without baking. As the dessert chills, ladyfinger layers absorb the mango-infused liquid, creating tender, fruit-scented cake-like strata beneath ribbons of smooth, mango-swirled cream. The final result is a visually striking, spoonable treat: alternating bands of pale, creamy filling and golden mango, crowned with a scattering of fresh mango or mint. Each bite offers a refreshing interplay of tropical fruit, rich cream, and gentle sweetness—an effortless showstopper for family gatherings, potlucks, or dinner parties.
Preparation, Cook, and Total Times
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Preparation Time: 20 minutes (simmering, blending, whisking)
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Chilling Time: Minimum 6 hours, ideally overnight
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Total Time: Approximately 6 hours 20 minutes
Yield
One 20 cm (8 in) springform pan or equivalent trifle dish; serves 8–10
Cuisine
Contemporary Global Fusion (No-Bake Dessert)
Full List of Ingredients
Mango Syrup & Purée
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2 ripe mangoes (≈500 g mango flesh), peeled and roughly chopped
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½ cup (100 g) granulated sugar
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¾ cup (180 ml) water
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1 thin slice of lemon (to infuse acidity)
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1 tbsp cornstarch
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¼ cup (60 ml) reserved mango syrup
Ladyfinger Soak & Assembly
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1 cup (≈240 ml) mango syrup (from above)
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1 tsp powdered gelatin
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2 tbsp (30 ml) cold water
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24–30 ladyfingers (savoiardi), depending on pan size
Mascarpone Filling
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250 g (9 oz) cream cheese or mascarpone, softened
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5 tbsp (50 g) powdered sugar, sifted
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½ tsp vanilla extract or 1 tsp vanilla sugar
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200 g (7 oz) heavy whipping cream, cold
Layer Finishing (Optional)
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Fresh mango slices or mint leaves, to garnish
Step-by-Step Cooking Directions
1. Create the Mango Syrup
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In a medium saucepan, combine chopped mango, granulated sugar, water, and the lemon slice. Bring over medium heat to a gentle simmer, stirring until sugar dissolves.
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Simmer for about 10 minutes, stirring occasionally, until mango softens and the liquid is infused with color and flavor. Remove from heat.
2. Strain & Purée
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Working in batches, push the mango mixture through a fine-mesh strainer into a bowl, using the back of a spoon to extract as much purée and juice as possible. Discard solids.
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Reserve ¼ cup of the syrup aside for later use. Return the remaining purée to the saucepan.
3. Thicken the Mango Sauce
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Mix 1 tsp cornstarch with 2 tbsp cold water to create a slurry. Stir the slurry and ¼ cup reserved syrup into the simmering purée.
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Return to a gentle boil, stirring constantly, until sauce thickens (~3 minutes). Remove from heat and let cool to room temperature.
4. Bloom & Dissolve Gelatin
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In a small bowl, sprinkle 1 tsp gelatin over 2 tbsp cold water. Let stand 5 minutes to bloom.
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Gently warm the gelatin in a microwave (5 s bursts) or over a double boiler until fully dissolved—do not boil. Stir ½ cup cooled mango sauce into the dissolved gelatin, combining thoroughly.
5. Prepare the Mascarpone Filling
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In a chilled bowl, beat the cream cheese/mascarpone with powdered sugar and vanilla until smooth.
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In a separate bowl, whip the cold cream to soft peaks.
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Fold whipped cream into the cheese mixture in two additions, stirring gently to preserve airiness.
6. Soak the Ladyfingers
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Lay a single layer of ladyfingers in the base of your springform pan—trim to fit if necessary.
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Briefly dip each ladyfinger into the mango-gelatin syrup (2 s each side) and arrange snugly over the pan base.
7. Build the Layers
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Spread one-third of the mascarpone filling over the soaked ladyfingers.
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Drizzle one-third of the mango sauce over the filling.
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Add another layer of dipped ladyfingers, mascarpone filling, and mango sauce, finishing with remaining filling and sauce. Use a spatula to swirl the top layer for a marbled effect.
8. Chill to Set
Cover the pan with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow layers to fully set and flavors to meld.
9. Garnish & Serve
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Run a thin knife around the pan edge before releasing the springform.
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Garnish with fresh mango slices, mint sprigs, or a dusting of powdered sugar as desired.
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Slice carefully and serve chilled.
Tips & Variations
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Honey or Maple Syrup Swap: Replace granulated sugar in the syrup with honey or maple syrup for a different flavor profile.
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Dairy-Free Option: Use coconut cream in place of mascarpone and plant-based whipped cream.
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Tropical Twist: Fold in small pieces of pineapple or passion fruit pulp into the layers.
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Mini Portions: Assemble in individual glasses or jars for convenient single servings.
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Texture Contrast: Sprinkle toasted coconut flakes over the top before chilling for added crunch.
Frequently Asked Questions
Q: Why use gelatin?
A: Gelatin stabilizes the mango sauce and mascarpone layers, ensuring clean slices without weeping. For a vegetarian alternative, use agar-agar (1 tsp) following package directions.
Q: Can I bake the ladyfingers?
A: No—ladyfingers are meant to remain tender. Dipping them briefly in syrup ensures they soften appropriately without turning mushy.
Q: How far ahead can I make this dessert?
A: Fully assemble up to 2 days ahead. Keep covered and chilled; flavors deepen over time.
Q: Can I freeze leftover slices?
A: Yes—wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator.
Conclusion
This No-Bake Mango Mascarpone Delight showcases the best of fresh fruit and creamy indulgence in a layered masterpiece that requires no oven time. Its bright mango flavors, airy mascarpone filling, and crunchy granola-like crust make it a memorable treat for any occasion. Delight your guests with the tropical aroma and refreshing balance of sweet, tangy, and creamy in every spoonful. Enjoy!