Mango Tiramisu

• 2 ripe mangoes, peeled and pureed
•  1 ripe mango, peeled and sliced (for layering and garnish)
•  1 cup mango juice (or any fruit juice of your choice)
• 1 cup heavy whipping cream
•  1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package of ladyfinger biscuits (savoiardi)
• Mint leaves (for garnish)

1. Prepare the Mango Puree: - Peel and puree 2 ripe mangoes until smooth. Set aside.
2.  Prepare the Cream Mixture: - In a large mixing bowl, whip the heavy cream until soft peaks form. - Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream. Continue to whip until the mixture is smooth and well combined.
3.  Assemble the Tiramisu: - Dip each ladyfinger biscuit into the mango juice quickly (to avoid them becoming too soggy) and arrange a layer at the bottom of a serving dish or individual dessert cups. - Spread a layer of the mascarpone cream mixture over the ladyfingers. - Add a layer of mango puree over the cream mixture. - Repeat the layers (ladyfingers, mascarpone cream, mango puree) until you reach the top of the dish or cups. The final layer should be the mascarpone cream mixture.
4.  Chill: - Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
5.  Garnish and Serve: - Before serving, top with slices of fresh mango and mint leaves for garnish.