Begin by dicing one or two ripe mangoes and adding them to a blender with a splash of lime juice. Blend on high until smooth.

In a shallow bowl, combine the mango puree with mango juice or orange juice for the dipping liquid.

In a mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.

In another bowl, stir the softened mascarpone cheese until smooth, then gently fold in the whipped cream.

Dip each ladyfinger in the mango mixture briefly. Layer them in a dish and spread half of the mascarpone mixture over them, followed by mango puree and diced mango. Repeat.

Cover the dish and chill for at least 6 hours, preferably overnight, before serving.

Garnish with fresh mango slices, coconut flakes, or chopped pistachios before serving.