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Rinse the glutinous rice thoroughly and soak it in water overnight.
Drain the rice and steam for about 25 minutes.
In a saucepan, gently heat the coconut milk with the sugar and pandan leaves until the sugar dissolves. Pour the mixture over the hot sticky rice and mix well. Let it absorb and cool slightly.
In a large bowl, whip together the mascarpone, whipping cream, coconut cream and sugar until stiff peaks form.
Peel and cut the mangoes into cubes.
Mix the mango pulp and mango juice in a bowl. Dip the ladyfingers into the mixture until soaked.
Assemble the dessert in layers: soaked ladyfingers, thin layer sticky rice, coconut cream, mango cubes. Repeat and chill in the fridge overnight.
Finish with a final layer of mango pulp on top and decorate with extra mango cubes, small portions of sticky rice and roasted mung beans before serving. Enjoy!