Dessert

Our famous mangomisu recipe, but in miniature

Name: Mini mangomisus recipe
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 300ml thickened cream; 250g mascarpone; 1 egg yolk; 40.00 ml pure icing sugar, sifted; 1 tsp vanilla bean paste; Juice of 1 orange; 60ml grand marnier; 18 savoiardi (ladyfinger) biscuits; 3 mangoes, flesh sliced 1cm thick; Lime zest, to decorate

Rate now

20m

Jump to recipe

by Lucy Nunes

Delicious Team

Dec 01, 2025

This is our mini version of the famous delicious. mangomisu, our readers’ most-loved dessert of all time! They look festive, take no time to prep, can be made ahead and – most importantly – are delicious.

You’ll need 6 serving glasses for this recipe.

300ml thickened cream
1 cup (250g) mascarpone
1 egg yolk
2 tbs pure icing sugar, sifted
1 tsp vanilla bean paste
Juice of 1 orange
1/4 cup (60ml) Grand Marnier
18 savoiardi (ladyfinger) biscuits
3 mangoes, flesh sliced 1cm thick
Lime zest, to decorate

Method

1.

In a stand mixer fitted with the whisk attachment, whisk the thickened cream, mascarpone, egg yolk, icing sugar and vanilla on high speed until stiff and well combined. Chill until ready to assemble.
2.

To assemble, combine the orange juice and Grand Marnier in a separate bowl. Dip half the savoiardi biscuits into the juice mixture and layer in the base of 6 serving glasses, breaking to fit. Dollop over half the mascarpone mixture, and top with half the mango slices. Repeat the process with the remaining biscuits and mascarpone mixture. Cover glasses and chill for at least 2 hours, for flavours to meld and biscuits to soften.
3.

To serve, decorate mini mangomisus with curls of the remaining mango and lime zest.