Add cold heavy cream and sugar to a mixing bowl. Beat using a hand mixer until soft peaks form. The cream should be light, fluffy, and hold its shape slightly.

Add mascarpone cheese and vanilla extract to the whipped cream. Mix gently until fully combined and smooth. Do not overmix to avoid thick or grainy texture.

Add mango puree to the cream mixture. Fold it in slowly using a spatula. Mix until the cream is smooth, light, and evenly colored. Taste and adjust sweetness if needed.

Pour mango juice into a shallow bowl. Dip each ladyfinger biscuit quickly for about one second. Make sure they are lightly soaked but not too soft.

Place a layer of dipped biscuits at the bottom of each serving cup. Break biscuits as needed to fit and cover the base evenly.

Add a layer of mango cream on top of the biscuits. Spread gently to cover all pieces.

Repeat the layers by adding more dipped biscuits followed by mango cream. Continue until the cups are filled, ending with a cream layer on top.

Smooth the top layer using the back of a spoon. Add fresh mango cubes as garnish.

Cover the cups and place them in the refrigerator. Chill for at least 4 hours or overnight for best results.

Serve chilled and enjoy this soft, creamy mango tiramisu dessert.