Vegan “Mangomisu” with Raspberry Coulis

The other day I saw a recipe for an interesting twist on a classic Italian tiramisu dessert with mangoes and raspberries. So I decided to create my vegan version of it with creamy cashew filling, juicy mango slices and raspberry coulis on top. This dessert came out absolutely delicious and gorgeous, with bursting sweet and sour flavours.

You can find the original recipe for “Mangomisu” here.


Prep Time: 2 hrs 15 mins + 2 hrs chilling
Cook Time: 20 mins
Yields: 10


  • For the Sponge:
  • 2 1/2 cups all-purpose flour, sifted
  • 1/2 cup raw brown sugar or to taste
  • 1 teaspoon baking soda
  • 1 1/2 cup almond milk
  • 1 teaspoon vanilla bean paste
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • For the Filling:
  • 1 1/2 cups raw cashews, soaked in warm water for 2 hours
  • 600 g natural coconut yogurt or dairy-free yogurt of your choice
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup or to taste
  • 1/2 cup Grand Marnier (optional)
  • juice of 3 oranges
  • 3 large mangoes, flesh sliced 1cm thick
  • For the Raspberry Coulis:
  • 2 cups fresh or frozen raspberries, thawed
  • 2 tablespoons maple syrup, or to taste
  • 1/3 cup of water


  1. Make the sponge. Preheat oven to 180°C and grease a square baking dish. In a bowl combine flour, sugar and baking soda. Add in almond milk, vanilla and oil, mix until just combined. Mix in apple cider vinegar.
  2. Pour the batter into the prepared baking dish and smooth the top using a spatula. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the baking dish and place on a wire rack to cool completely.
  3. Make the filling. Drain cashews and place into a blender with yogurt, melted coconut oil and maple syrup. Process the filling until very smooth adding more yogurt if needed.
  4. Assemble the Mangomisu. Cut the sponge into two layers. Combine the Grand Marnier (if using) and orange juice. Place one layer of the sponge into the bottom of the cake dish. Pour half of the orange juice mixture over the sponge. Spread with one-third of the cashew mixture and top with half of the mango slices. Repeat the process, then top with the remaining cashew mixture.
  5. Make the raspberry coulis. Place raspberries, maple syrup and water into a blender and process until smooth, then pass it through a sieve. Pour the coulis on top of the Mangomisu and using a knife, carefully swirl on top of the cashew mixture. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight. When chilled, slice, serve and enjoy!

Nutrition Facts

Per serving: 656 KCALS | 34.6G FAT | 10.4G SAT FAT | 745G CARBS | 44.4G SUGAR | 5.6G FIBRE | 11G PROTEIN

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