Sponge:

1. Beat eggs, sugar, and SP until thick, pale, and ribbon stage.
2. Add flour, milk powder, and cornstarch. Mix well.
3. Add melted butter and fold in gently.
4. Pour into a 20 cm cake pan lined with baking paper.
5. Bake at 180℃ for ±20–25 minutes.

Mango Purée:

1. Blend mango, sugar, and lemon juice until smooth.

Mango Mousse:

1. Whip the cream until fluffy (not stiff).
2. Beat Prochiz Spready until smooth, then fold into whipped cream. Set aside.
3. Dissolve gelatin with water using the au bain marie (steam) method.
4. Cook mango purée, milk, and gelatin until boiling.
5. Whip egg white and sugar until stiff peaks.
6. Combine with the whipped cream mixture and mango purée. Mix well.

Cheese Cream:

1. Beat non-dairy cream and Prochiz Spready until well combined.
2. Add mango purée and orange coloring, then mix again.

Assembly:

1. Prepare an 18 cm ring lined with acetate sheets.
2. Slice sponge into 3 layers.
3. Cut sponge to fit the ring and place the first layer at the bottom.
4. Add diced mango, then pour mango mousse over it.
5. Cover with another sponge layer.
6. Repeat and place the final sponge layer on top.
7. Chill in the freezer overnight or 3–4 hours until set. Remove the acetate.
8. Cover with cheese cream.
9. Decorate the mango cheese mousse as you like.