In a bowl, whisk mascarpone cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold one-third of the whipped cream into the mascarpone mixture, then fold in the remaining cream.
Add 3/4 cup mango pulp to the mixture and fold gently until combined.
Pour remaining mango pulp into a shallow dish. Dip ladyfingers briefly (about 10 seconds) and arrange in a single layer in your dish.
Spread half of the mango mascarpone mixture over the ladyfingers.
Add another layer of dipped ladyfingers, then spread the remaining cream mixture on top.
Cover and refrigerate for at least 6 hours or overnight.
Before serving, spread remaining mango pulp on top, then garnish with sliced mango and fresh mint.