1. Prepare the Sponge Layer:

• Preheat the oven to 180°C (356°F). Line a small cake pan with parchment paper.
• In a bowl, cream the butter and powdered sugar until light and fluffy.
• Add the egg and vanilla bean paste, mixing until fully combined.
• Gently fold in the sifted all-purpose flour and a pinch of salt until just incorporated. Avoid overmixing.
• Pour the batter into the prepared pan and bake for 10–12 minutes, or until the surface is lightly golden and springs back when touched. Let the sponge layer cool completely before placing it into a cake ring or springform pan.

2. Make the Mango Mousse:

• Soak the gelatin sheets in cold water for 5–10 minutes to bloom.
• In a saucepan, heat the mango puree and granulated sugar over medium heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
• Once cooled, whisk in the Greek yogurt until smooth.
• In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango mixture in three additions, ensuring a smooth mousse consistency.

3. Assemble the Cake:

• Place the cooled sponge layer at the bottom of the cake ring or springform pan.
• Pour the prepared mango mousse over the sponge, spreading it evenly with a spatula.
• Tap the pan gently on the counter to remove air bubbles and smooth the surface.
• Refrigerate the cake for at least 4–6 hours, or until the mousse is fully set.

4. Add Decorations:

• In a bowl, beat the mascarpone, cream cheese, and powdered sugar together until smooth and creamy.
• Using a piping bag, add decorative swirls of the mascarpone mixture on top of the set mousse.
• Arrange fresh mango chunks and mint leaves on top for a vibrant and elegant finish.