Mango Rum Tiramisu
Contributed by: NAPSA
Celebrate The Season With A Unique Mango Dessert
(NAPSA) - Let the taste of the sunny tropics update revered classics such as this simple Tiramisu. This is a great way to share a bright, tropical dessert with friends even as the weather turns cold. This creamy Mango Rum Tiramisu layers the richness of mascarpone cheese, vanilla yogurt, whipping cream and lady-fingers with the extra flavor dimension of fresh mango.
Available year-round, mangos can be the star of any occasion. Not only do mangos sparkle in a variety of dishes and beverages, but they are an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason why mangos are the world's most popular fruit.
For more recipes and instructions on how to select and cut a mango, visit www.mango.org.
Prep time: 25 minutes - Chill time: 6 to 24 hours
- 1 (8-ounce) container mascarpone cheese
- 1 (6-ounce) container vanilla yogurt
- 6 tablespoons sugar
- 1/2 cup heavy whipping cream
- 1/3 cup mango nectar*
- 1/4 cup rum
- 18 split (36 pieces) small, soft ladyfingers
- 2 small, ripe mangos, peeled, pitted and thinly sliced, divided
- 1/4 cup shaved white chocolate
- Mint leaves
* Can be found in the fruit juice aisle at your local supermarket
In a medium bowl, beat mascarpone, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside.
Combine nectar and rum in a shallow dish. Quickly dip each side of the ladyfingers into the mango mixture. Place half of the ladyfingers in the bottom of an 8-inch glass baking dish so they fit tightly.
Spread half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for 6 to 24 hours.
Cut into 8 pieces; garnish with remaining mango slices and mint leaves. May be served refrigerated or frozen.
Serving Size: Makes 8 Servings