Mango Mascarpone Ladyfinger Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Mascarpone Ladyfinger Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy to make. This Mango Mascarpone Ladyfinger recipe is exactly that! It’s a delightful twist on a classic Italian dessert, infused with the vibrant flavors of mango and cardamom – a little taste of India in every bite. I first made this for a family get-together, and it was gone in minutes!

Why You’ll Love This Recipe

This dessert is seriously a crowd-pleaser. It’s creamy, dreamy, and bursting with fresh mango flavor. Plus, it requires no baking! Perfect for those warm days when you want something sweet but don’t want to turn on the oven. It’s also surprisingly quick to put together, making it ideal for last-minute guests or when you just need a little something special.

Ingredients

Here’s what you’ll need to create this mango magic:

• 1 cup heavy whipping cream, cold (about 240ml)
• ¾ cup powdered sugar (about 150g)
• 8-ounce container mascarpone cheese, room temperature (about 225g)
• 1 ½ cups Alphonso or Kesar mango canned pulp, divided (about 360ml)
• 1 cup cold milk (about 240ml)
• ½ teaspoon ground cardamom (about 2.5g)
• 1 package Lady Fingers (Savoiardi brand)
• 1 ripe mango, thinly sliced, for garnish
• 4-6 strawberries, halved, for garnish
• Mint leaves, for garnish
• Blueberries, for garnish (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Mascarpone Cheese: Understanding its Role & Substitutes

Mascarpone is the star of the creamy layer, giving it that luxurious texture. It’s an Italian cream cheese, much richer than regular cream cheese. If you absolutely can’t find it, you can substitute with full-fat cream cheese, but be sure to beat it well to get it as smooth as possible.

Alphonso Mango Pulp: The King of Mangoes & Regional Variations

Alphonso mangoes are truly the best for this recipe – their flavor is unmatched! If you can’t find Alphonso, Kesar mango pulp is a fantastic alternative. You can also use other sweet mango varieties, but you might need to adjust the sugar slightly. Canned pulp works great, but fresh mango puree is even better if you have access to it.

Cardamom: Aromatic Spice & its Significance in Indian Desserts

Cardamom is a staple in Indian sweets, adding a warm, fragrant note. Don’t skip it! A little goes a long way, so ½ teaspoon is perfect. You can use ground cardamom or, for an even more intense flavor, lightly crush a few green cardamom pods and infuse them in the milk.

Ladyfingers: Choosing the Right Brand for Texture

Savoiardi ladyfingers are the classic choice. They’re light and airy, and they soak up the milk beautifully without becoming soggy. Avoid the softer, cake-like ladyfingers – they won’t hold their shape as well.

Heavy Whipping Cream: Achieving the Perfect Consistency

Make sure your heavy whipping cream is very cold. This is key to getting those stiff peaks. I usually pop the bowl and beaters in the freezer for 10 minutes before starting.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, beat the cold heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Don’t overwhip, or you’ll end up with butter!
2. Gently fold in the mascarpone cheese and 1 cup of the mango pulp until everything is smooth and creamy. Set this luscious mixture aside.
3. In a shallow dish, mix the cold milk and cardamom. Now, quickly dip each ladyfinger into the milk – just a quick dunk! You don’t want them to get soggy. Layer them in an 8×8-inch pan.
4. Spread half of the mango cream over the ladyfingers, followed by a thin layer of the remaining mango pulp.
5. Add another layer of dipped ladyfingers and top with the remaining cream.
6. Cover the pan and refrigerate for at least 8 hours, or even better, overnight. This allows the flavors to meld and the ladyfingers to soften.
7. Before serving, garnish with sliced mangoes, halved strawberries, blueberries (if using), and a few fresh mint leaves.

Expert Tips

• Don’t oversoak the ladyfingers! A quick dip is all they need.
• Room temperature mascarpone is essential for a smooth, lump-free cream.
• Patience is key! The longer it chills, the better it tastes.

Variations

• Vegan Mango Ladyfinger Dessert: Use vegan ladyfingers, coconut cream instead of heavy cream, and a vegan mascarpone alternative. My friend, Priya, swears by this version!
• Gluten-Free Mango Ladyfinger Dessert (with alternative biscuits): Substitute the ladyfingers with gluten-free sponge biscuits or gluten-free biscotti.
• Spice Level Adjustment: Adding a Hint of Saffron: For a more luxurious touch, add a pinch of saffron strands soaked in a tablespoon of warm milk to the cream mixture.
• Festival Adaptations: Mango Shrikhand Inspired Layer: Add a layer of mango shrikhand (Indian strained yogurt dessert) between the ladyfingers for a truly festive treat.

Serving Suggestions

This dessert is perfect on its own, but a scoop of vanilla ice cream or a sprinkle of chopped pistachios would be lovely too. It’s a beautiful dessert to bring to a potluck or serve after a delicious Indian meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. It might lose a little of its texture, but it will still be delicious!

FAQs

What is the best type of mango to use for this recipe?

Alphonso mangoes are the gold standard, but Kesar mangoes are a great substitute. Any sweet, flavorful mango will work, though!

Can I make this dessert ahead of time? If so, how long will it keep?

Absolutely! This dessert is meant to be made ahead of time. It needs at least 8 hours to chill, and it actually tastes better the next day. It will keep in the refrigerator for up to 3 days.

Can I substitute mascarpone cheese with another type of cheese?

You can try full-fat cream cheese, but it won’t be quite as rich and creamy. Make sure to beat it well to get it smooth.

What if I don’t have ladyfingers? Are there any good substitutes?

Sponge biscuits or biscotti can work in a pinch, but the texture will be slightly different.

How can I adjust the sweetness level of this dessert?

Adjust the amount of powdered sugar to your liking. Start with ¾ cup and add more if needed.

Is it possible to make individual servings of this Mango Mascarpone Ladyfinger recipe?

Yes! You can assemble the dessert in individual glasses or ramekins for a beautiful and elegant presentation.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and don’t forget to share your photos!