In a medium saucepan over low heat, combine mango pulp and sugar, stirring occasionally until the sugar dissolves, about 2-3 minutes. Mix wild mango balsamic and cornstarch to create a slurry, then slowly whisk it into the mango mixture. Cook for an additional 5-7 minutes until thickened, stirring constantly, then remove from heat and cool. Refrigerate for at least 30 minutes to set.

While the mango curd cools, prepare the cookie soak by combining wild mango balsamic, mango pulp, and ½ cup of hot water in a shallow bowl. Stir well until blended.

In a mixing bowl, use a hand mixer to whisk the vegan cream cheese until fluffy, about 2-3 minutes. Add vegan Greek-style yogurt, vanilla extract, and powdered sugar, mixing until creamy and smooth. Then fold in half of the chilled mango curd with a spatula until just combined.

In a glass dish or individual serving cups, spread a thin layer of the mascarpone cream on the bottom. Quickly dip each vegan cookie into the prepared soak, ensuring they're just coated, then place them in a single layer over the cream. Add a layer of fresh mango pieces and top with more mascarpone cream. Repeat the process until all ingredients are used.

Smooth the remaining mango curd over the final cream layer with a spatula for an even finish. Cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally overnight.