8 ounces mascarpone cheese
6 ounces vanilla yogurt
6 tablespoons sugar
½ cup heavy whipping cream
1/3 cup mango nectar
¼ cup rum
18 split (double the pieces) small, soft ladyfingers
2 small, ripe mangos, peeled, pitted and thinly sliced, divided
¼ cup shaved white chocolate mint leaves


Beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with ¾ of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves.

Formulation courtesy of National Mango Board