1 sponge cake
2 ripe mangoes (pureed, about 1 1/2 cups)
1 cup (240ml) heavy cream
1/2 cup (100g) granulated sugar
1 tablespoon lemon juice
1 ripe mango (sliced, for garnish)
Blend the mangoes into a smooth puree and mix it with lemon juice to prevent browing in the air.
Whip the heavy cream with sugar until it becomes airy and stiff peaks form.
Gently fold the mango puree in the whipped cream until its well mixed.
Assemble the cake by placing the layer of sponge cake on the plate and spreading mango mousse evenly.
Refrigerate the cake for at least 2 hours to set it and keep it firm.
Garnish with fresh mango slices before serving.