In a saucepan over medium heat, whisk together wild mango balsamic and cornstarch until smooth. Then, add mango pulp mixed with granulated sugar. Cook while stirring for about 5 to 7 minutes until thickened. Remove from heat, let cool slightly, and chill in the refrigerator.

Combine wild mango balsamic, mango pulp, and hot water in a bowl, whisking until well blended. Set aside to cool.

Whisk cold vegan cream cheese for 3 to 5 minutes until airy. Add vegan Greek-style yogurt, vanilla extract, and powdered sugar; mix until fluffy. Gently fold in half of the mango curd.

Assemble by spreading a layer of cream in a serving dish, dip vegan cookies in the soaking mixture, and layer with diced mangoes followed by cream. Repeat layers, finishing with cream.

Smooth the top layer with a spatula, add remaining mango curd, and garnish with fresh mango pieces. Cover and chill for at least 2 hours.