In a medium saucepan over medium heat, whisk together the mango pulp, granulated sugar, and cornstarch slurry. Cook for about 3-5 minutes until thickened.

Combine wild mango balsamic, remaining mango pulp, and 1/2 cup hot water in a bowl. Stir well and set aside.

Beat vegan cream cheese with an electric mixer until fluffy. Gradually add Greek-style vegan yogurt, vanilla extract, and powdered sugar. Fold in half of the chilled mango curd.

Layer soaked cookies with cream mixture and fresh mango in a serving dish. Repeat until all ingredients are used, finishing with the cream layer.

Cover and chill in the refrigerator for at least 2 hours or overnight for the best flavor.

Spread remaining mango curd on top and garnish with additional mango slices.