1-Preheat and prepare the pan: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides.

2-Make the vanilla cake batter: In a large bowl, whisk together cake flour, baking powder, baking soda, salt, and granulated sugar. Add milk, oil, egg, and vanilla extract, then whisk until smooth and no lumps remain.

3-Bake the cake layer: Pour the batter into the prepared pan and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

4-Level the cake: If the cake domed, use a serrated knife to level the top. Leave the cake in the springform pan and line the inside edge with an acetate sheet or plastic wrap for smooth sides.

5-Blend all mangoes: Peel and chunk all 7-8 mangoes, then blend in a blender until smooth. Measure out 500g of puree for the mousse and 400g for the curd. Set both aside.

6-Bloom the gelatine: Sprinkle gelatine powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes until it absorbs the water and becomes spongy.

7-Melt the gelatine: Microwave the bloomed gelatine for 10-15 seconds until fully melted and liquid. Do not let it boil. Let it cool slightly.

8-Whip the cream: In a chilled bowl, whip the cold heavy cream and powdered sugar to firm peaks using a whisk or electric mixer. Be careful not to overwhip.

9-Make the mousse mixture: Gently fold the 500g mango puree into the whipped cream, then slowly pour in the melted gelatine while folding continuously until evenly combined and smooth.

10-Assemble the mousse layer: Pour the mango mousse over the cooled cake layer in the springform pan. Smooth the top with a spatula. Refrigerate for at least 2-3 hours until the mousse is set to the touch.

11-Make the mango curd: In a small saucepan, whisk together the 400g mango puree, 1/4 cup granulated sugar, and cornstarch until no lumps remain. Cook over medium heat, stirring constantly with a whisk or silicone spatula, until the mixture thickens and turns glossy, about 5-7 minutes.

12-Finish the curd: Remove the saucepan from heat and whisk in the unsalted butter until melted and smooth. Let the curd cool for 10-15 minutes, stirring occasionally to prevent a skin from forming.

13-Add the curd layer: Pour the slightly cooled mango curd over the set mousse layer and spread evenly with an offset spatula.

14-Chill the cake: Refrigerate the assembled cake for at least 6 hours, preferably overnight (12 hours), until fully set and firm enough to slice cleanly.

15-Unmold and serve: Carefully release the springform ring and remove the acetate sheet. Slice with a sharp knife, wiping the blade clean between cuts, and serve chilled.