1-First Step: Gather and prep everything Start by setting out all your ingredients before you begin. Let the mascarpone sit until it is slightly cooler than room temperature, and cut the 2 yellow mangoes into small cubes. Measure the mango pulp, heavy whipping cream, sugar, hot water, and ladyfingers so everything is ready to go.

2-Second Step: Make the mascarpone cream In a bowl, whisk together 12 oz mascarpone cheese, 3/4 cup mango pulp, and 2 tablespoons granulated sugar. Mix for about 1 to 2 minutes until the mixture looks smooth and creamy. The sugar should dissolve well and the mango should blend into the cheese. Next, add 1 1/2 cups heavy whipping cream. Whisk for 2 to 3 minutes until the mixture becomes thick and fluffy. Stop as soon as it holds soft peaks. If you whip too long, the cream can turn grainy, so keep an eye on it.

3-Third Step: Make the mango soak In a separate bowl or measuring cup, mix 1/4 cup mango pulp with 1 cup hot water. Stir until the mixture is smooth. This soak gives the ladyfingers a soft fruity flavor without using coffee.

4-Fourth Step: Build the first layer Dip 24 ladyfingers one at a time into the mango soak. Arrange the soaked ladyfingers in a single layer in your serving dish. An 8×8-inch square dish works well, but a round dish or trifle bowl also looks beautiful. Spread half of the mascarpone cream over the ladyfingers. Use a spoon or spatula to smooth it out evenly. Then add a layer of chopped mangoes on top. This gives the dessert color and a little fresh bite in the middle.

5-Fifth Step: Add the second layer Repeat the process with another layer of dipped ladyfingers. Spoon over the remaining cream and spread it gently across the top. Try to keep the layers even so the dessert sets nicely in the fridge.

6-Final Step: Chill and serve Cover the dish and refrigerate for 6 hours or overnight. The longer chill time helps the ladyfingers soften and the cream set up. When you are ready to serve, decorate the top with more cubed mangoes. Scoop or slice and serve cold.