Nutrition per serving may change if servings are adjusted.
2 medium mangoes, cubed, or 16 oz. frozen or refrigerated mango, plus more for garnish
2 tablespoons light agave syrup
¼ teaspoon almond extract
1 cup frozen light whipped topping, thawed
1 cup nonfat vanilla Greek yogurt
12 crisp ladyfingers, such as Alessi Biscotti Savoiardi, broken into 1-inch pieces
Place half the mango cubes in a food processor and process until smooth. Transfer the puree to a small bowl. Stir in agave syrup and almond extract. Pulse the remaining mango in the food processor until coarsely chopped. Set aside.
Gently fold whipped topping into yogurt in another small bowl. Sprinkle half the ladyfinger pieces into a 2-qt. shallow baking dish. Spoon half the mango puree and half the yogurt mixture over them. Top with the chopped mango. Layer on the remaining ladyfingers, puree, and yogurt.
Cover the tiramisù with plastic wrap. Refrigerate until the ladyfingers are softened, 8 to 24 hours. Serve cold, garnished with mango if desired.