Preheat your oven to 350F and line two 9” baking pans.
For the sponge, whisk together sugar and eggs until thick and ribbony (about 5 min on high speed).
In a separate bowl, mix flour, salt, and baking powder; sift into the egg mixture.
Gently fold in without knocking out the air. Use a hand whisk and mix slowly.
Add the melted butter and fold gently for the right sponge texture.
Pour the batter into the pans and bake for 12 min or until a toothpick comes out clean.
Let the cakes cool on a wire rack.
For the syrup, mix all ingredients in a nonstick pan and cook on low heat until slightly syrupy. Mash the mango for flavor, strain, and let it cool.
Whip up chilled cream with powdered sugar and vanilla until it forms stiff peaks. Don’t overmix, or it will become grainy.
Blend half a mango and thinly slice more for decoration.
For assembly, divide each cake into 2 halves to get 4 layers. Brush each layer with syrup, cover with cream, and spoon over half the pulp. Repeat (you can add pulp to every layer too).
Cover the cake with a thin crumb coating of cream and chill for 15 min. Coat with more cream and smooth using a spatula.
Cover with mango slices placed in concentric circles.