In a large mixing bowl, combine the room-temperature mascarpone cheese, double cream, and sugar. Whip until light and fluffy (3-5 minutes).

Pour mango juice or puree into a shallow dish. Quickly dip each Savoiardi finger to coat, then arrange in the serving dish.

Spoon a layer of the whipped cream mixture over the dipped Savoiardi, smoothing it evenly.

Slice and arrange the mangoes over the creamy layer, making sure they are evenly spread.

Continue layering with more dipped Savoiardi and cream mixture until all ingredients are used, finishing with cream.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, top with extra mango slices or a sprig of mint.