Drain the mango well and cut into cubes. Cream fat, vanilla sugar and 300 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough. Put half of the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Stir cocoa into the other half and spread on the light-coloured dough. Spread the mango on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let it cool down on a cake rack
Soak gelatine in cold water. Mix coconut milk, 125 g sugar and yoghurt. Squeeze the gelatine well. Heat the coconut liqueur and dissolve the gelatine in it. First stir some cream into the gelatine, then stir everything into the rest of the cream. Chill until the cream begins to gel
In the meantime, halve the pastry sheet and remove it from the fat pan. Place on 2 trays and place cake frames or multiple folded aluminium foil strips around the two bases. Whip cream until stiff, fold into the cream. Spread the cream on both cakes, smooth it down and put it in a cool place for at least 2 hours
Chop the couverture, melt with coconut oil over a warm water bath. Leave to cool for about 10 minutes. Then spread on the two cakes and spread. Leave to rise briefly. Use a cake comb to draw wavy stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate coating is firm. Cut into pieces with a preheated knife
waiting time approx. 3 hours