Peel the ripe mango and cut about half of it into small dice for the layers.

Mash the remaining mango with a fork until it becomes a smooth mango coulis.

Separate the 2 eggs, placing the yolks in one mixing bowl and the whites in another mixing bowl.

Whisk the egg yolks with 50 g granulated sugar until pale and creamy.

Add 250 g mascarpone cheese and 1 teaspoon vanilla extract to the yolk mixture.

Fold the mascarpone mixture with a rubber spatula until smooth and fully combined.

Whisk the egg whites with 1 pinch of salt until they form stiff peaks.

Gently fold the whipped egg whites into the mascarpone mixture without deflating them.

Pour 50 ml mango juice or orange juice into a shallow bowl for dipping.

Quickly dip half of the ladyfinger biscuits in the juice and arrange them in the serving dish.

Spread half of the mascarpone cream over the soaked biscuits and scatter half of the diced mango on top.

Dip the remaining ladyfinger biscuits in the juice and place them over the cream layer.

Cover with the remaining mascarpone cream and spoon the mango coulis over the surface.

Refrigerate the tiramisu for at least 4 hours before serving chilled.