In a mixing bowl, whisk together the mascarpone cheese, sugar, and vanilla extract for about one minute, or until smooth.

In a separate bowl, whisk heavy cream until stiff peaks form. Carefully fold one-third of the whipped cream into the mascarpone mixture. Gradually fold in the remaining whipped cream, being careful not to overmix.

Once the filling is prepared, pour in ¾ cup of the mango pulp and gently fold. Set aside.

Then, pour the remaining pulp into a shallow dish. Dip each ladyfinger into the syrup for ten seconds, then arrange them in a single layer at the bottom of your serving dish. If the pulp is thick, you can add 1-2 tablespoon of water to loosen it.

Spread half of the mango mascarpone filling over the ladyfingers and smooth the surface. Add another layer of dipped ladyfingers, followed by the remaining filling. Smooth the top, cover the dish with plastic wrap, and refrigerate for at least 6 hours or overnight for the best results.

Just before serving, pour the remaining mango pulp over the tiramisu and smooth it out. Then add mango roses to the corner of the dish and garnish with mint leaves as shown.