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Sunday, November 17, 2019
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Eat + Drink

Summertime MangoMiSu (Mango Tiramisu)

Excerpted from “The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking”

Serves: 8
Serving Size: ½ Cup
Prep Time: 5 Minutes, Plus at Least 6 Hours Chilling Time
Cook Time: None

The rich, indulgent flavors of traditional tiramisu are reserved for special occasions in Italy. This version combines yogurt, mango, and cooling cardamom for a light, uplifting treat that is perfect for a healthy indulgence any time of year. Keep in mind that the MangoMiSu needs to set for a minimum of 6 hours or overnight. Peaches and pineapple also work well in this recipe.

  • 12 BelVita breakfast biscuits, golden oat
  • 16 oz fresh mango cubes, or frozen and thawed, divided
  • 2 Tbsp light agave nectar
  • 1 tsp cardamom
  • 1 tsp vanilla extract
  • 2 cups fat-free organic vanilla yogurt, divided
  • ½ cup strawberries
  • 8 fresh mint sprigs
  1. Line the bottom of an 8-inch wide bowl with 4–6 biscuits, making an even layer. (You may need to break a few to get them to fit.)
  2. Purée 8 oz mango cubes by placing them in a food processor and processing until liquid. Using a spatula, remove from food processor. Add agave nectar, cardamom, and vanilla to mango purée.
  3. Pour or spoon half of the mango purée over the biscuits. Spoon 1 cup of yogurt over mango purée evenly. Scatter remaining mango cubes over the yogurt, reserving 1 Tbsp for garnish. Sprinkle the strawberries over the mangoes, and top the fruit with remaining 6–8 biscuits.
  4. Pour remaining half of mango purée over the biscuits. Top with remaining yogurt, and smooth out to cover surface. Scatter remaining 1 Tbsp mango cubes over the top. Cover with plastic wrap and refrigerate for six hours or overnight or until set.
  5. Serve 1/2-cup portions in small dessert cups. (Alternative plating idea: To plate as 8 individual servings rather than using a large bowl, simply layer 1/8 of each ingredient in a glass dessert dish or wine glass.) Garnish each serving with a mint sprig.
TFVstaff
Author: TFVstaff

TFVstaff
the authorTFVstaff
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