Mango Recipe

Preheat & prepare pans

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; lightly dust sides with flour.

Whisk together flour, baking powder and salt in a medium bowl and set aside.

In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high for 6–8 minutes, until thick, pale, and ribbon-like when the whisk is lifted (this aerated egg base gives the sponge its cloud-like texture).

Fold the dry ingredients into the egg mixture in three additions using a spatula, being careful not to deflate. Add vanilla extract with the last addition.

Warm the milk and melted butter together until just above room temperature (not hot). Fold the milk-butter mixture gently into the batter in two additions until smooth and uniform.

Divide batter evenly between prepared pans and level the tops. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly to the touch.

Remove cakes from oven and let cool in pans for 10 minutes. Run a knife around edges, invert onto cooling racks, peel off parchment, and allow to cool completely before assembly (1–2 hours).

Bloom the gelatin: sprinkle gelatin over 2 tbs cold water in a small bowl and let sit 5 minutes until spongy.

Heat the bloomed gelatin gently in the microwave for 10–15 seconds or over a small saucepan of barely simmering water until fully dissolved. Let cool slightly but do not let it set.

If you haven't already, make ripe mango puree by blending about 1.25 cups diced ripe mango (reserve 1/4 cup for glaze) until smooth. Measure out 1 cup for the cream.

In a medium bowl, beat softened cream cheese with powdered sugar and lemon juice until smooth and lump-free.

Stir the slightly warm dissolved gelatin into the mango puree to stabilize it, then fold the mango puree into the cream cheese mixture until homogeneous.

Chill a large mixing bowl and beaters in the freezer for 5 minutes. Pour chilled heavy cream into the cold bowl and whip to soft peaks, then continue to firm peaks but stop before overly stiff.

Gently fold about one-third of whipped cream into the mango-cream cheese mixture to lighten it, then fold in the remaining whipped cream until fully combined and cloud-like. Taste and adjust sweetness with a tablespoon of powdered sugar if desired. Keep chilled until ready to assemble.

If cake layers have domed, level them with a serrated knife so layers stack evenly. Place one cake layer on a serving plate or cake turntable.

Spread about one-third of the mango cloud cream evenly over the first layer (about 3/4 cup). Arrange some thin mango slices over the cream in a single layer if desired for texture and extra mango flavor.

Place the second cake layer on top and apply a thin crumb coat of the mango cloud cream over the top and sides to seal crumbs. Chill the cake in the refrigerator 15–20 minutes to set the crumb coat.

After chilling, use the remaining mango cloud cream to frost the top and sides, creating a smooth or lightly swirled 'cloud' texture with a spatula or palette knife. Reserve a small spoonful for decorative dollops if you like.

Arrange thin mango slices decoratively on top of the cake. For a glossy finish (optional), make a quick glaze by warming the reserved 1/4 cup mango puree with 1 tbs sugar and 1 tbs water until sugar dissolves; brush lightly over mango slices to shine and prevent browning.

Garnish with mint leaves if using. Refrigerate the finished cake for at least 1 hour to set the filling and gelatin-stabilized cream before serving. Serve chilled or slightly chilled.