How To Make MANGO MOUSSE CAKE

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INGREDIENTS:
1, 8" genoise sponge:    • How To Make Genoise (Sponge Cake) | B...  

Mango Mousse:
133g (1/2 cup) heavy cream, whipped soupy soft
50g (1/4 cup) water
7g (1 tbsp/1 packet) gelatin
130g (2/3 cup) mango puree (split into 65g and 65g)
56g (1/3 cup) milk
1 egg white
80g (1/3 cup) sugar
Additional
1 mango, large diced (for filling)

Mango Whipped Cream:
480g (2 cups) heavy cream
50g (/14 cup) sugar
30g (3 tbsp) mango puree
optional: yellow food coloring

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