Mix flour, cocoa, icing sugar and 1 pinch of salt. First stir in milk and then eggs. Let the dough swell for about 15 minutes.
Coat a coated pan (approx. 24 cm Ø) with oil. Bake 3 thin crêpes from the dough.
Soak the gelatine in cold water. Peel 1 mango, cut the flesh off the stone. Puree with 3 tbsp. sugar and 2 tsp. lemon juice. Squeeze the gelatine and dissolve. First stir in 3 tbsp. puree, then stir into the remaining puree.
Stir in cream cheese. Whip cream until stiff and fold in.
1 round form (approx. 24 cm Ø) lined with foil. Layer alternately crêpes and mango mousse. Chill for at least 4 hours.
Peel the remaining mango. Cut the flesh from the stone and dice. Wash and chop the balm. Mix with mango. Season with lemon juice and sugar. Cut crêpes into 12 pieces. Arrange everything.
Plus, cocoa foam.