Make your Savoiardi if making your own (you can use this recipe)
Prepare the syrup by boiling the pit with the water and sugar , and then simmering it until it reduces to about one cup. Strain into a wide bowl and cool to room temperature.
For the filling : whip one cup of the chilled cream to stiff peaks. Keep aside. Whisk together the mango puree, icing sugar and mascarpone cheese until smooth. Fold this mixture into the heavy cream . Keep chilled until required.
For the assembly : dip the lady fingers one by one in the syrup, tap out excess and line in your serving dish or plate. Spread a layer of the filling (about 1/2 cup). Lay down another layer of soaked lady fingers , topped by the filling. Continue with as many layers of lady fingers as you want. Spread the remaining filling on top.
Chill for 4-6 hours. Serve cool.
Optional decoration : Line with remaining lady fingers and top with sliced mangoes.
Step by step Tutorial:
For the syrup:
For the filling:
For the assembly:
This is best the day after it is made and tastes best cool.