Ingredients

Mango Chiffon Cake
Baking sheet of 32cm x 27cm
4 egg yolks
Vegetable oil 40g
Mango puree 80g
Milk 25g
Cake flour 80g
4 egg whites
Sugar 80g
150°C (302°F) for 30 minutes

Mango jelly
Mango puree 160g
Sugar 60g
Water 120g
Gelatin 10g

Mango mousse
White chocolate 120g
Liquid cream (38%) 80g
Gelatin 12.5g
Mango puree 150g
Liquid cream (38%) 280g

Assembly and decoration
Mold of 25cm x 15cm x5cm
Neutral glaze