Preheat the oven to 180°C.
Blend eggs, flour, sugar, cocoa, and chilli in a food processor.
Place sliced mango into a greased 6cm ring on a baking sheet and top with mousse.
Bake for 12 to 15 minutes.
Loosen the cake with a blowtorch, remove the ring, and dust with cocoa powder.
Melt sugar in a frying pan until it becomes a golden-brown caramel.
Pour caramel onto a baking sheet, add sesame seeds, and cut a disc once cooled.
Dust mango and chilli with icing sugar and caramelise using a blowtorch.
Serve the cake with the caramelised mango, sesame brittle, and double cream.