My daughter wanted to make a Mango Icebox cake or what Filipinos refer to as Mango Float. I ask my family back home if they have ever made it. They mentioned that heavy cream, condensed milk, and butter are used to make the cream filling. I find this too rich and sweet for my liking. So I thought of making something similar that will better suit my taste. I could have just used whipped cream and sugar but it seems too light and fluffy. That is when Tiramisu came to mind it has the mouthful I wanted without the extra sweetness or heaviness.


To make, you will need a pack of Lady Fingers or Savoiardi, 4-5 ripe mangoes, 1 cup heavy cream, 1 cup mascarpone, 1/4 cup sugar, 1 tsp. vanilla, 1/2 cup espresso or very strong coffee (I used my nepresso machine to make the espresso) and unsweetened cocoa for dusting. Place your heavy cream in a chilled stainless steel bowl and beat with electric or handheld mixer. Slowly add your sugar and vanilla, continue beating until stiff peaks form. Then add the mascarpone and mix until combined.


Lightly dip your Savoiardi on both sides in the espresso and line the bottom of your pan with it ( I lined my loaf pan with cling wrap so that I can lift my tiramisu out of the pan, this step is optional). Then spread your cream filling on top of the cookie before layering it with your mango slices. Repeat until you have about 3 layers. Chill in the refrigerator for about 4 hours to overnight.

To serve, lift your Tiramisu out of the pan and remove plastic wrap. Place in a serving dish and dust the top with unsweetened cocoa powder. I added some mango florets before serving.