In a saucepan, mix 2 tablespoons of wild mango balsamic with 2 tablespoons of cornstarch to create a smooth paste. Add 1 cup of mango pulp and 1/4 cup of granulated sugar, heating over medium until the mixture thickens, about 5–7 minutes. Stir continuously until it coats the back of a spoon. Remove from heat and let it cool, then refrigerate until fully chilled, about 30 minutes.

In a shallow bowl, combine 1/4 cup of wild mango balsamic, 1/2 cup of mango pulp, and 1/4 cup of hot water, stirring until well mixed. Set aside for about 10 minutes to allow flavors to meld.

In a mixing bowl, whisk 1 cup of chilled vegan cream cheese until light and airy, about 2–3 minutes. Gently fold in 1/2 cup of vegan Greek-style yogurt, 1 teaspoon of vanilla extract, and 1/4 cup of powdered sugar until well combined. Fold in half of the chilled mango curd.

Spread a generous layer of the mascarpone cream at the bottom of a glass dish. Quickly dip each vegan cookie into the soaking mixture for just 1-2 seconds—avoid sogginess! Layer the dipped cookies over the cream, sprinkle with diced fresh mango, and repeat until reaching the top of your dish.

Smooth out the top with a spatula, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight. Before serving, pour reserved mango curd over the top and garnish with extra mango slices.