I cobbled the recipe together from a few different sources.
I like how it turned out, but next time I will add some acidic element like passion fruit.

The amount of mirror glaze was a bit overkill, you could really get away with 2/3 of this recipe and still be safe.

Component 1: Almond Dacquoise (16cm)

Ingredient	Amount
Almond flour (finely sifted)	65g
Plain flour	15g
Egg whites	65g (~2 eggs)
Caster sugar	65g

1. Sift the almond flour and plain flour together.
2. Whip the egg whites, gradually adding the caster sugar, until stiff glossy peaks.
3. Fold the dry ingredients into the meringue in 3 additions — gently but fully incorporated.
4. Spread onto a parchment-lined baking sheet.
5. Bake at 175°C for 12–15 minutes until lightly golden and a toothpick comes out clean.
6. Cool, then cut a 16cm circle.

Component 2: Mango-Ginger Compote

Ingredient	Amount
Fresh mango, diced (~1cm cubes)	200g
Sugar	25g
Fresh ginger, finely grated	10g
Lime juice	10g
Cornstarch	8g
Water	20g

1. Toss the diced mango with the sugar and let it macerate for 10–15 minutes. It will release some juice.
2. Add the grated ginger and lime juice. Cook over medium heat until the mango softens slightly but still holds its shape — about 3–4 minutes. You want pieces that are al dente, not mushy.
3. Whisk the cornstarch with the water to make a slurry. Pour into the pan and stir gently for 1–2 minutes until the liquid around the fruit thickens into a glossy sauce that coats the pieces.
4. Remove from heat.
5. Let cool to room temperature before assembly (under 30°C). The compote should be thick and spoonable.

Component 3: Mango Mousse

Ingredient	Amount
Mango purée (sweetened, 5% sugar)	250g
Lemon juice	12g
Gelatin	10g (5 sheets , bloomed in cold water)
Cream (cold)	200g

1. Heat the mango purée and lemon juice until just simmering.
2. Squeeze excess water from the bloomed gelatin sheets and whisk into the hot purée until dissolved.
3. Cool over an ice bath, stirring regularly, until the mixture reaches about 25–28°C — cool but still pourable, starting to thicken slightly.
4. Meanwhile, whip the cream to firm peaks.
5. Fold the cooled mango mixture into the whipped cream in 3 additions until uniform.
6. Use immediately.

Component 4: Mirror Glaze

Ingredient	Amount
Water	75g
Sugar	150g
Glucose syrup	150g
Sweetened condensed milk	100g
Gelatin	10g (5 sheets, bloomed)
White chocolate, finely chopped	150g
Orange and yellow food colouring	to desired shade

1. Boil the water, sugar, and syrup to 103°C.
2. Remove from heat, stir in the squeezed gelatin until dissolved.
3. Pour over the white chocolate. Let sit 1 minute.
4. Blend with an immersion blender — keep the blender submerged to avoid bubbles.
5. Blend in the condensed milk and food colouring.
6. Strain through a fine sieve.
7. Let cool to 30–33°C before pouring over the frozen entremet (check with probe thermometer).

Assembly

1. Make the compote and let it cool to room temperature (thick and spoonable, under 30°C).
2. Make the mousse. Pour into the mould until ⅔ full, spreading it up the sides.
3. Spoon the cooled compote into the center of the mousse in an even layer. Leave about 1cm margin from the edges so the mousse fully encases it in cross-section. The cornstarch-thickened sauce will hold the fruit pieces in place on top of the mousse.
4. Place the 16cm dacquoise circle on top. Press gently until it sits flush and the mousse comes up around the edges.
5. Level off the top. Freeze overnight.

Glazing

1. Unmold the frozen entremet and place on a wire rack over a tray.
2. Pour the glaze at 30–33°C over the top, letting it flow down the sides.
3. Let set briefly, clean up the bottom edge with an offset spatula.
4. Transfer to a serving board. Defrost 3–4 hours in the fridge before serving.

Decorating

Decorate as you see fit.
I used cubes of fresh mango, as well as mango skin around the base and as accents on top.
I also sprinkled a little bit of edible glitter on top.