In a mixing bowl, add mascarpone cheese, granulated sugar, and vanilla extract. Whisk vigorously for about 2-3 minutes until smooth and creamy.

In a separate bowl, whip the heavy cream on medium speed for about 3-4 minutes until stiff peaks form.

Gently fold half of the whipped cream into the mascarpone mixture, then add the remaining whipped cream and fold until just mixed.

Pour in the mango pulp into the mascarpone mixture and gently fold until well combined.

In a shallow dish, pour the remaining mango pulp for dipping the ladyfingers. Thin with water if too thick.

Dip each ladyfinger into the mango pulp for around 10 seconds and layer them in a serving dish.

Spread half of the mango-mascarpone filling over the first layer of ladyfingers. Repeat with another layer of ladyfingers and remaining filling.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Before serving, pour any remaining mango pulp over the top, and garnish with mango roses and mint leaves.