Cook egg yolk & whole egg on double boiler with sugar till light and fluffy.
Add egg and sugar mixture to the mascarpone and mix well. Fold in the cream add chopped mangoes. Soak the sponge fingers in coffee decoction.
To assemble, arrange the soaked sponge fingers in a tray, pour the mango mixture and refrigerate for 2-3 hours. Cut to desired shape and serve chilled.