Mango Tart with White Chocolate Cream
Line a springform pan with parchment paper and spread the ladyfingers next to each other on the bottom of the pan. Sprinkle with 3 tablespoons of mango juice. Coarsely chop the chocolate and melt over a hot, but not boiling, water bath. Remove from heat and let cool.
Stir the mascarpone into the chocolate, beat the cream with the powdered sugar until stiff and fold into the chocolate mixture. Peel the mangos, remove the fruit from the core and cut into narrow strips. Spread the cream on the base of ladyfingers and place the mango slices in a fan shape on top.
Mix the glaze with the remaining mango juice, bring to a boil in a pot, let cool slightly and carefully drizzle over the mango slices. Refrigerate for at least 1 hour. Serve on a pie plate.