Mango Glaze

First, the mango mixture: beat two egg whites until stiff and gradually add 250 g of sugar and mangoes

Beat well

Beat again

The mixture will thicken a bit more

You can cover the cake now

Twelve hours later, beat the remaining two egg whites (you had four initially!) and gradually add sugar mixed with cornstarch

The batter should be thick enough

Frost the cake with the glaze, garnished with mangoes

Smooth out the surface with a slightly warmed spatula and when the glaze is set, decorate.