Combine the ground mango and 1/3 cup sugar in a pot and bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and stir in the lemon juice. Let this cool to room temperature—this concentrates the mango flavor and creates a smooth base. While the mango cools, soak 1.25 tsp gelatin sheet in cold water for about 10 minutes until softened. Once softened, microwave the gelatin for 10 seconds until liquefied, then stir it into the cooled mango mixture. I find that adding the gelatin while the mango is still slightly warm (not hot) helps it incorporate smoothly without clumping.

Whip the 0.4 cup heavy cream with 1/4 tsp vanilla extract until stiff peaks form. Gently fold the whipped cream into the mango puree (1.1 cups) using a spatula to create a mousse-like texture—this adds air and richness to the layer. Place your trimmed sponge cake sheet into a 6-inch cake ring or mold, positioning it at the bottom. Pour the mango-cream mixture over the cake base, smoothing the top with a spatula. Refrigerate for 30 minutes until set.

While the first layer chills, prepare the coconut layer. Soak 1.25 tsp gelatin sheet in cold water for 10 minutes, then microwave for 10 seconds until liquefied. Gently warm the coconut milk in a saucepan over low heat (don't boil it—you want to preserve its delicate coconut flavor). Stir 1.5 tbsp sugar into the warm coconut milk until dissolved, then stir in the melted gelatin and 1/4 tsp vanilla extract. Once the first mango layer is set, pour this coconut mixture over it and return to the refrigerator for another 30 minutes.

Combine 1/3 cup strained mango puree, 3 tbsp sugar, and 1/3 cup corn syrup in a saucepan and heat over medium heat, stirring gently until the sugar dissolves and the mixture is warm. Soak 1 tsp gelatin sheet in cold water for 10 minutes, then microwave for 10 seconds until liquefied. Pour the melted gelatin into the warm mango mixture and stir until fully incorporated. Remove from heat and let cool slightly, then stir in 2 fl oz cream to create a silky glaze. I recommend letting this cool to around 30-32°F (in an ice bath if needed) before pouring so it sets cleanly on top without running down the sides.

While the mango glaze cools, melt 2.8 oz white chocolate using a double boiler or microwave in 15-second bursts, stirring between each burst to prevent scorching. Once melted and smooth, fold the white chocolate into the cooled mango glaze mixture using a spatula until completely combined and homogeneous. Pour this final glaze over the set coconut layer in the mold, smoothing the top with a spatula for an even finish. Refrigerate for at least 2-3 hours until completely set.

Once fully set, carefully run a warm knife around the inside edge of the cake ring to loosen it, then gently lift the ring away from the cake. If using a mold with a removable base, carefully slide it out from underneath. The layered cake should now showcase the beautiful contrast between the mango, coconut, and glazed layers. Serve chilled—the cake can be kept in the refrigerator for up to 2 days.