MANGO TIRAMISU FLOAT

By Director – Josh Ball · Last updated Friday, 01 Feb 2024 · 3 min read

Mango Tiramisu Float

Beat the summer heat with this refreshing recipe! Once again, @cookedbyclauds has worked her magic on our rescued mangoes, transforming them into a delightful Mango Tiramisu Float. This classic dessert is simple to make, allowing you to effortlessly whip up a tray to share at your next pool party —if you’re willing to share.

Give this recipe a try using our perfectly imperfect mangoes or any of the other rescued fruits from our Farmers Pick box.

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Prep Time 30

Setting Time 6

Course Dessert

Cuisine Modern Italian

Servings 9 servings

Ingredients

600 ml thickened cream
300 g sweetened condensed milk
4 small mangoes
400 ml tropical punch juice
400 g savoiardi biscuits
2 digestive biscuits

Instructions

Cut the cheeks of the mangoes away from the pit. Using a spoon/cup remove the flesh from the skin. Thinly slice the flesh lengthwise. Set aside.
Pour the thickened cream and condensed milk into a large bowl. Using a hand mixer, whip on medium-high speed until doubled in size and thickened to soft peaks.
Pour the juice in a shallow bowl. One at a time, quickly dip the biscuits in the juice and arrange a single layer on the bottom of a serving dish.
Top the biscuits with ⅓ of the cream mixture. Using a spatula or spoon, spread the cream out evenly.
Add a layer of sliced mango. Repeat this process twice so there are 3 layers of biscuits and cream. Arrange the remaining mango slices as the top layer of the cake, overlapping for design.
Cover and refrigerate for at least 6 hours or overnight.
Once chilled, remove from the fridge. Crush up the digestive biscuits and sprinkle over the top. Cut into squares and serve.