In a saucepan, combine the mango cubes, sugar, water, and lemon juice.

Bring the mixture to a gentle simmer over low heat for about 5 minutes.

Strain the sweetened mango, reserving the syrup for later use.

Return the mango mixture to the pan and cook for another 2 minutes.

Add the slurry and continue cooking for about 2 minutes until slightly thickened.

Remove from the heat and allow it to cool completely.

In a bowl, combine the egg yolks and sugar.

Place the bowl over another bowl filled with hot water.

Beat the mixture on high speed until the sugar dissolves completely.

Continue beating until the mixture turns pale yellow and smooth. Set aside.

In another bowl, soften the cream cheese using a spatula.

Add the powdered sugar and beat until smooth and creamy.

Add vanilla and mix briefly.

Pour in the egg yolk mixture and beat until well combined.

In a separate large bowl, beat the chilled cream until it doubles in volume.

Add the cream cheese mixture and beat until fully combined.

Scrape the sides of the bowl, then beat briefly again to ensure everything is well mixed.

Transfer the cream mixture into a large piping bag if desired.

Lightly dip the broas cookies into the reserved mango syrup.

Arrange the soaked broas at the bottom of the container.

Pipe or spread the cream mixture over the broas layer.

Add a layer of mango jam.

Repeat with another layer of broas and cream mixture.

Bloom the gelatin in water for about 3 minutes.

Add hot water and stir well until the gelatin dissolves completely.

Prepare the mango juice by combining the leftover syrup with 160 ml of water and blending with about 2 tablespoons of mango cubes.

Mix the dissolved gelatin into the mango juice.

Remove the chilled tiramisu from the refrigerator.

Add fresh mango cubes on top.

Carefully pour the mango jelly mixture over the dessert.

Allow the jelly layer to set completely.

Decorate with a fondant or chocolate flower topper.

Garnish with mint, rosemary, or any other fresh herbs available.

Cover the container with a lid and seal with a sticker if packaging.

Keep the mango tiramisu refrigerated until ready to serve.