Mango Rum Tiramisu

• 1 container mascarpone cheese (8-ounce)
• 1 container vanilla yogurt (6-ounce)
• 6 tablespoons sugar
• 1/2 cup heavy whipping cream
• 1/3 cup mango nectar
• 1/4 cup rum
• 18 split small, soft ladyfingers (36 pieces)
• 2 small ripe mangos, peeled, pitted and thinly sliced, divided
• 1/4 cup shaved white chocolate
• Mint leaves

In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves. Serving Tips: May be served refrigerated or frozen. Source: National Mango Board