For the mango curd, whisk egg yolks and sugar until well combined. Add mango juice, salt and vanilla and whisk to combine.

Cook over low heat, stirring continuously, until thickened. Remove from heat and gradually add butter, stirring until melted and smooth. Set aside to cool completely.

For the mascarpone vanilla cream, whip cream, sugar and vanilla until soft peaks form. Fold through mascarpone until combined.

Dip the sponge cubes into the diluted honey, then roll in toasted coconut until evenly coated.

In a round glass serving dish, layer mascarpone vanilla cream, mango curd and coconut-coated sponge. Continue alternating the layers until all the ingredients are used, finishing with coconut-coated sponge on top. Refrigerate until ready to serve.