Add the heavy whipping cream and mascarpone cheese to a bowl. Using a hand mixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.
Line the bottom of your 9×13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Add a generous layer of the cream, and spread it evenly.
Repeat the graham cracker layers and the cream layers, and the final layer should be cream.
Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from each other. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.