Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. In a mixing bowl, beat together large room temperature eggs and granulated sugar on high for 8–10 minutes until pale and fluffy. Gently fold in the sifted all-purpose flour, cornstarch, and salt. Mix warm milk, vanilla extract, and vegetable oil, then fold this mixture back into the batter. Pour into the prepared pan, tap to release air bubbles, and bake for 18–20 minutes until golden and springy. Allow to cool completely.

In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, ensuring not to over-whip. Once ready, gently fold in diced fresh mango.

Once the sponge cake has cooled, slice it into layers if needed. Place the first layer on your cake board or in a mini cake box. Spread mango whipped cream on top. Repeat with more layers until you reach your preferred height. Frost the entire mini cake with remaining mango cream, smoothing out evenly.

Slice fresh mango into decorative pieces and arrange on top of the frosted cake. Shape some mango slices into roses for an elegant display. Add gold sprinkles or edible glitter for a festive touch.

Place your assembled Mango Shortcake in the fridge to chill briefly if the cream feels soft, allowing the layers to set beautifully for serving.