How to Make Mango Sticky Rice Tiramisu at Home

Tiramisu has long held a special place in the heart of dessert lovers around the world. This classic Italian delight, built on a foundation of espresso‑dipped ladyfingers and silky mascarpone cream, represents a masterclass in balance: the bittersweet notes of coffee, the richness of cheese, and a whisper of cocoa come together to create a dessert that feels both comforting and indulgent. Yet in an increasingly globalized culinary scene, chefs and home cooks alike are eager to push boundaries beyond tradition, infusing time‑honored recipes with new flavors that tell a broader story. Enter our Tropical Mango Sticky Rice Tiramisu Twist—a modern fusion that marries the soul of Italy with the vibrant, sun‑soaked flavors of Thailand.

Imagine the creamy layers of mascarpone reimagined with creamy coconut milk, punctuated by the bright sweetness of fresh mango puree and the gentle floral notes of pandan. Instead of the standard espresso soak, we steep ladyfingers in a fragrant coconut‑pandan syrup, imparting a light tropical aroma. Toasted sticky rice clusters—reminiscent of the beloved Thai mango sticky rice dessert—lend playful crunch and nutty depth to each bite. Finally, a dusting of toasted coconut or a drizzle of lime‑infused caramel gives this tiramisu a tangy finish that leaves you craving just one more spoonful.

This fusion dessert isn’t simply a gimmick—it highlights how two culinary traditions can coexist beautifully on the same plate. The Italian heritage of layered, spoon‑accessible sweets that require no baking is an ideal canvas for unexpected flavors. Meanwhile, Thai cuisine’s emphasis on fresh fruit, coconut, and subtle aromatics elevates the familiar tiramisu structure into something bright and sun‑drenched. The result is a show‑stopping dessert perfect for summer gatherings, dinner parties, or anytime you want to transport your taste buds to a beachside café in Phuket—without ever leaving your kitchen.

Why should you try this recipe? For one, it’s deceptively simple. With just a handful of components—ladyfingers, mascarpone, coconut milk, pandan extract, fresh mango, and a few pantry staples—you can assemble a dessert that looks gourmet but comes together in under 30 minutes (plus chilling time). Second, it scales beautifully. Whether you’re making individual parfait glasses for a date night or an elegant trifle for a larger crowd, the modular nature of tiramisu means you can adapt proportions without losing texture or flavor balance. Finally, it’s a conversation starter. Serve this Tropical Mango Sticky Rice Tiramisu to friends and family, and watch as they marvel at how two cultures collide in the most delicious way imaginable.

In the sections that follow, you’ll find detailed information on prep times, ingredient lists broken into logical groups, step‑by‑step instructions, and insider tips for perfect layering and presentation. You’ll also discover variations—like swapping mango for passion fruit or adding a splash of rum to your coconut syrup—and answers to frequently asked questions about ingredient substitutions and make‑ahead strategies. So grab your spatula, peel a perfectly ripe mango, and let’s embark on a fusion dessert adventure that honors tradition while celebrating innovation.

Recipe Information

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 6 hours (including 5 hours chilling)
• Servings: 6–8 portions
• Difficulty: Medium

List of Ingredients

For the Coconut‑Pandan Syrup

• ½ cup coconut milk
• ¼ cup water
• 2 tbsp sugar
• 1 tsp pandan extract (or 2 pandan leaf knots)

For the Mascarpone Cream

• 8 oz mascarpone cheese, room temperature
• ½ cup coconut cream (chilled)
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

For the Layers

• 24–30 ladyfingers
• 2 cups ripe mango, puréed
• 1 cup sticky rice (glutinous rice), cooked and lightly toasted
• Optional: toasted coconut flakes or lime‑zest caramel for garnish

Step-by-step Cooking Instructions

• Make the syrup: In a small saucepan, combine coconut milk, water, sugar, and pandan. Simmer over medium heat until slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
• Prepare sticky rice clusters: Spread cooked glutinous rice on a baking sheet. Toast under a broiler or in a dry skillet until golden and crisp, stirring often. Set aside.
• Whip mascarpone cream: In a chilled bowl, whip coconut cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in whipped coconut cream until fully combined.
• Layer the tiramisu: Briefly dip each ladyfinger into the cooled coconut‑pandan syrup (do not soak). Arrange a layer of soaked ladyfingers in your serving dish or individual glasses. Spread half the mascarpone cream over the fingers, then drizzle half the mango purée. Repeat with another layer of dipped ladyfingers, mascarpone, and mango purée.
• Chill: Cover and refrigerate for at least 5 hours, preferably overnight, to allow flavors to meld and layers to set.
• Finish and serve: Just before serving, top with toasted sticky rice clusters and a sprinkle of toasted coconut flakes or a drizzle of lime‑zest caramel. Garnish with fresh mango cubes if desired.

Tips, Variations, or Serving Suggestions

• Make‑ahead: Assemble up to 24 hours in advance. Add crunchy toppings just before serving to maintain texture.
• Fruit swap: Try passion fruit, kiwi, or pineapple purée for a different tropical twist.
• Adult version: Stir 1–2 tbsp of rum or coconut liqueur into the coconut‑pandan syrup for a boozy kick.
• Presentation: Layer in clear glasses or mini mason jars for an Instagram‑worthy presentation.

FAQ

Can I use regular milk instead of coconut milk?

You can substitute dairy milk, but you’ll lose the tropical coconut flavor that makes this fusion unique. If you’re avoiding coconut, try almond milk for a different twist.

How ripe should the mangoes be?

Use fully ripe, fragrant mangoes for the best flavor and natural sweetness. If they’re slightly under-ripe, add 1–2 tbsp of honey or sugar to the purée.

Can I freeze leftovers?

Freezing will alter the texture of the mascarpone cream and ladyfingers. It’s best to store leftovers in the fridge and consume within 2–3 days.