Already accessible was the hand mixer I had procured during the last trip. The rest of the starting procedures merely involved readying my workstation - a step entirely omitted back home due to regular instances of baking.
The aim was to outdo La Patisserie's airy mango cream cake using the tried-and-true formulas and techniques established since its sampling.
A straightforward Chantilly cream, stabilized with just enough roux (read: an unmeasured amount likely averaging a tablespoon), would serve to frost the insides as well as the exterior.
The mangoes were discovered on the tart side of the spectrum, thus were soaked in a sugar syrup while other components were underway. Due to the length of the mangoes, two layers of shavings would be summoned to cover the entire cake. Exposed areas at the bottom were left as is, though later investigation informed me of the bakery tactics used to camouflage the gaps, namely piping cream along the circumference in the form of star-tipped trails.