In a medium saucepan over medium heat, combine mango pulp, granulated sugar, and a slurry made from cornstarch and a small amount of water. Whisk continuously for about 3-5 minutes until the mixture thickens and becomes glossy. Once thickened, remove from heat and allow mango curd to cool before transferring it to the refrigerator to set for at least 30 minutes.

In a mixing bowl, combine the wild mango balsamic, coconut water, and a splash of hot water. Stir well until mixed. Set aside to cool.

Using a hand mixer, beat the vegan cream cheese in a mixing bowl until fluffy and creamy. Gradually add the Greek-style vegan yogurt along with the powdered sugar, continuing to mix until smooth. Fold in half of the cooled mango curd gently until well incorporated.

Begin layering by quickly dipping each vegan cookie into the soak mixture. Place a layer of soaked cookies at the bottom of a rectangular serving dish. Spread a layer of the cream mixture on top, followed by a layer of diced fresh mango. Repeat the layers until all ingredients are used, finishing with a layer of the cream.

Cover the assembled Vegan Mango Tiramisu with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Before serving, spread the remaining mango curd on top of the chilled tiramisu and garnish with fresh mango slices.