In a mixing bowl, combine mango puree, mascarpone cheese, heavy cream, sugar, and vanilla extract. Whisk until smooth.

Set aside the mango mixture.

In a shallow dish, mix brewed coffee and coffee liqueur.

Quickly dip ladyfingers into the coffee mixture, ensuring they are soaked but not soggy.

In a serving dish, layer half of the soaked ladyfingers, followed by half of the mango mixture. Repeat the layers.

Cover and refrigerate for at least 4 hours or overnight before serving.