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1
Combine gelatin, cardamom, and 1/4 cup water in small bowl and allow to soften, about 5 minutes. Microwave 45 seconds and allow to cool to room temperature, 5 to 7 minutes.
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2
Meanwhile, pulse 1 cup diced mango, 1/4 cup sugar, and lime juice in food processor until completely pureed. Reserve.
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3
Stir remaining 1 cup sugar, remaining 1/4 cup water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238u00b0F on candy thermometer, about 5 minutes.
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4
While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites, vanilla bean seeds, and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes.
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5
When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Add gelatin mixture and beat just to combine.
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6
Whisk mascarpone, sweetened condensed milk, and pureed mango mixture together in large bowl. Mix in 1/3 of meringue. With rubber spatula, fold in remaining meringue. Fold in remaining 2 cups mango.
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7
Line bottom of 9-inch springform pan with parchment paper round. Reserve 24 of the best looking ladyfingers and, with serrated knife, gently cut each into 3 1/4 inches long. Break remaining 20 cookies into 1/2-inch pieces.
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8
Cover bottom of pan with half of the cookie pieces. Scrape half the mango mixture (about 4 1/2 cups) into pan over cookies. With rubber spatula, spread out over cookies, leaving a 1-inch gap between mixture and edge of pan. Tuck the 24 whole ladyfingers into the gap vertically; this will help keep them standing up straight. Once finished, spread the mango filling all the way to touch the cookies.
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9
Top filling with remaining half of cookie pieces, pressing gently in with fingertips. Spread remaining half of mango mixture over cookies, smoothing top.
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10
Peel mangos and discard skin. Peel mango flesh into thin strips and place in bowl. Toss with lime juice, then, wrap strips into flower-like rolls and arrange on top of cake.
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11
Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
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12
Release cake from springform mold and, leaving it on parchment round, gently slide onto a serving plate or cake stand. Slice and serve chilled.
