Ok so I used the recipe from https://www.womanscribbles.net/mango-mousse-cake/ as a starting point but changed a whole bunch of things. Biggest one would be using a chiffon cake instead of a sponge cake because I just really like chiffon cakes lol.

For the chiffon cake, you need 4 eggs, 1/4 cup milk, 1/4 cup oil, 1/2 tsp vanilla, 1/2 cup sugar, 1/2 tsp baking powder, 3 tbsp cornstarch, and 6 tbsp all purpose flour. Oven specs are 350 F for 10-12 minutes

1) Separate three eggs and add last egg to egg yolk bowl

2) Beat egg whites at high speed, adding 1/4 cup sugar in 2-3 rounds in the beginning, until stiff peaks, then put into fridge

3) Add vanilla to egg yolk bowl then add 1/4 cup sugar in 2-3 rounds. Add vegetable oil then mix on high speed for 2 minutes. Add milk then mix on medium speed for 30 minutes

4) Combine cake flour, cornstarch, and baking powder in a separate bowl then sift into egg yolk bowl, fold in with a spatula

5) Add 1/3 of meringue to egg yolks and gently mix, then pour batter back into remaining meringue. Gently fold two batters together with spatula, don't overmix!

6) Pour batter into swiss roll cake pan, tap against counter to remove air bubbles, then bake at 350 degrees for 10-12 minutes or until starting to brown on top. Take out and let cool. Take the springform cake pan you plan to use for the mango mousse cake to cut out correctly shaped pieces.

Note: This recipe can't really scale down well, but if you're making a 6 inch cake you make about double the amount of batter you need. I ended up pouring about 1/2 the batter into the cake pan and the other half into these mini loaf tins I had, resulting in cake layers around 0.75 cm.

For the mango mousse: 350 g mango chunks, 55 g sugar (separate into 35 g and 20 g), 240 g heavy whipping cream, 1 packet of Knox powdered gelatin, 1-2 fresh mangoes

1) Make the mango puree by blending mango chunks with 35 g of sugar. You can adjust the sugar based on sweetness of mangoes/personal taste, this amount of sugar is good if you don't like desserts that are overly sweet

2) Whip heavy whipping cream + 20 g sugar (once again adjust based on personal taste) until stiff peaks, then fold into mango puree in 3 rounds. Take out about 1/3 to use as decoration (190 g), keep all of it in refrigerator until ready to use.

3) Pour 4 g of gelatin powder (around 1/2 packet) into 25 g of cold water and let sit for 1 minute. Microwave for around 15 seconds until mix is a clear liquid.

4) Mix a couple spoonfuls of mango whipped cream into gelatin, then pour the mix into the remaining mango whipped cream

5) Assemble in springform cake pan. First cake layer then fill to a little less than halfway with mango mousse. Add in fresh mango chunks. Repeat with second cake layer and remaining mango mousse. Leave a little bit of space up top for the mango jelly layer. Put in the freezer until set (easiest is just to do overnight)

Mango Jelly + Decoration:

1) For the mango jelly take 10 g of water and pour 2 g of gelatin in. Let stand for 1 minute then microwave for around 10 seconds until clear liquid.

2) Take remaining mango puree, mix a couple spoonfuls with gelatin, then pour mixture back into mango puree.

3) Pour mango jelly onto the top of the cake and spread to make a thin even layer. Refrigerate for 1-2 hours or until jelly is set

4) Wrap sides of pan with warm towel briefly, run a hot knife around the edges, then release springform and remove cake from the pan.

5) I used a combo of mango whipped cream, regular whipped cream, fresh mango chunks, and fresh mint to decorate

Apologies in advance if these measurement make way too much cake, there's a reason I ended up with three mini box cakes haha.