Add the silken tofu, vegan yogurt, vanilla instant pudding powder, 3 tablespoons of sugar, and lemon zest to a mixing bowl.

Whisk the cream ingredients until the mixture is completely smooth and lump-free.

Transfer the cream mixture to a saucepan and heat it over medium heat.

Stir the cream continuously for about 5 minutes, until lightly thickened, then set it aside to cool.

Peel the fresh mango and cut it into thin slices.

Add the defrosted mango, 1 tablespoon of sugar, and lime juice to a blender.

Blend the mango mixture until smooth, then press it through a fine sieve into a bowl.

Arrange a layer of vegan cookies across the bottom of the serving dish.

Spread a layer of cooled tofu cream over the cookies, then add a layer of fresh mango slices.

Repeat the cookie, cream, and mango layers until the ingredients are used.

Pour the sieved mango topping over the final layer and spread it evenly.

Cover the dessert and chill it in the refrigerator for at least 150 minutes before serving.