Blend one of the mangoes into a smooth puree. If it’s not sweet enough, add a tablespoon or two of sugar until it reaches your preferred sweetness. Set the puree aside.

Dice the second mango into small cubes to add texture.

In a shallow bowl, combine the full-fat coconut milk with a few tablespoons of the mango puree. Stir gently to combine.

In a large mixing bowl, beat the heavy whipping cream until soft peaks form (about 3-5 minutes).

In another bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy (about 1-2 minutes).

Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula.

Quickly dip each ladyfinger into the coconut-mango mixture for a second or two to absorb liquid but avoid sogginess.

In your serving dish, arrange a single layer of soaked ladyfingers, then spread a generous layer of the mascarpone cream on top.

Spoon half of the mango puree over the cream layer, then sprinkle with diced mango and coconut.

Repeat the layering process with soaked ladyfingers, mascarpone cream, mango puree, diced mango, and coconut until your dish is filled.

Smooth the top layer and garnish with coconut and extra mango cubes. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.