Set up a double boiler by bringing a saucepan filled halfway with water to a gentle boil. Place a heatproof bowl over it, ensuring the bottom doesn’t touch the water.

In the bowl, whisk together the egg yolks and sugar using a hand whisk or an electric mixer fitted with a whisk attachment. Continue whisking for about 3-4 minutes, until the mixture becomes pale, thick, and creamy, falling from the whisk in a ribbon-like stream.

Remove the bowl from the heat and whisk for another minute to release some steam and cool it slightly. Add the mascarpone (at room temperature), Greek yogurt, mango puree, and a pinch of cardamom if using. Beat on medium speed for 3-4 minutes until smooth.

In a separate bowl, whip the cream to medium peaks, soft enough to stay airy but firm enough to hold shape. Gently fold the whipped cream into the mascarpone mixture in two additions, taking care not to deflate the airy texture.

Make the mango lassi: Blend mango puree with cardamom, yogurt, and a little water until you have a pourable consistency. Transfer it to a shallow bowl; it should be thin enough for the biscuits to soak in but not too watery.

Dip each ladyfinger biscuit into the mango lassi for 10-15 seconds, making sure they’re soaked but not soggy, and line the base of your dish.

Spread half of the mascarpone cream over the soaked biscuits, then add a generous amount of finely diced fresh mango on top.

Repeat with another layer of mango lassi–dipped biscuits and the remaining mascarpone cream. Spoon over a few dollops of mango puree and swirl it through the top with the tip of a knife or an offset spatula.

Cover and refrigerate for at least 6–8 hours, preferably overnight, to let the layers set properly. Serve chilled for the best taste and texture.