1-First Step: Make the mango mascarpone cream Start by adding 12 oz mascarpone cheese and 2 tablespoons granulated sugar to a large mixing bowl. Stir gently until the sugar begins to blend into the mascarpone. Add 0.75 cup mango pulp and mix again until the filling turns smooth and pale orange. Do not overmix at this stage because mascarpone can become loose if beaten too hard. In a separate chilled bowl, whip 1.5 cups heavy whipping cream until soft peaks form. Soft peaks mean the cream holds shape but still looks smooth and pillowy. This step gives the dessert its airy texture, so take your time here.

2-Second Step: Fold the cream together Carefully fold the whipped cream into the mango mascarpone mixture in two or three additions. Use a spatula and gentle sweeping motions so you keep as much air in the cream as possible. The final mixture should be thick, fluffy, and easy to spread. If the filling seems too soft, chill it for 10 to 15 minutes before assembling. This helps the layers stay neat later on. You want a cream that spreads easily but still holds its shape.

3-Third Step: Mix the mango soak In a shallow bowl, combine 0.25 cup mango pulp with 1 cup hot water. Stir until the liquid looks evenly blended. This soak gives the ladyfingers extra mango flavor and softens them just enough for the dessert layers. Let the mixture sit for a minute so it cools slightly. It should be warm, not boiling hot, before you start dipping. If it is too hot, the ladyfingers may break apart too quickly.

4-Fourth Step: Prepare the fruit and dish Cut 2 yellow mangoes into small cubes. Keep the pieces even so they sit nicely in the layers and are easy to scoop with a spoon. If your mangoes are very juicy, place the cubes on a paper towel for a minute to remove extra moisture. Choose an 8×8-inch square dish or a similar medium serving dish. A clear glass dish looks especially nice because it shows the layers. If you want to make neat slices, line the dish with parchment or lightly grease it.

5-Fifth Step: Build the first layer Dip each of the 24 ladyfingers quickly into the mango soak. A fast dip is best, usually about 1 second on each side. Ladyfingers absorb liquid very fast, so do not let them sit in the soak too long or they will fall apart. Arrange the soaked ladyfingers in one even layer on the bottom of the dish. Break a few if needed to fill gaps. This base layer creates the structure for the rest of the dessert.

6-Sixth Step: Add the first cream and mango layer Spoon half of the mango mascarpone cream over the ladyfingers and spread it evenly with a spatula. Try to reach all corners so every bite has creamy filling. Then sprinkle a layer of the cubed mango over the top. The fresh mango adds brightness and a juicy bite that balances the rich cream. Keep the pieces in a fairly even layer, but do not worry if they are not perfect. Rustic layers still look beautiful in a homemade dessert.

7-Seventh Step: Repeat the layers Add another layer of dipped ladyfingers over the cream and fruit. Press them down gently so the dessert stays level. Then spread on the remaining mango mascarpone cream and top it with the rest of the mango cubes. If you have any extra cream, you can use it to smooth the top layer or pipe small swirls around the edges. That makes the dessert look extra pretty without much effort.

8-Eighth Step: Chill until set Cover the dish tightly and chill the Mango Tiramisu in the refrigerator for at least 4 hours. If you have time, let it rest overnight. That longer chill time helps the ladyfingers soften and lets the mango flavor blend into the cream. This is one of the best parts of a no-bake dessert. While it chills, the fridge does the work for you. You can make it ahead for dinner parties, holidays, or weekend gatherings.

9-Final Step: Serve and enjoy Before serving, check the top and add a few extra mango cubes if you want more color. You can also dust the surface lightly with crushed ladyfingers or add a few mint leaves for a fresh look. Slice with a sharp knife and serve cold.