1️⃣ Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Stir in vanilla and optional yellow food coloring.
3. Sift together cake flour, salt, and baking powder. Fold in chopped dried mango.
4. In another clean bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
5. Gently fold the egg whites into the yolk mixture in thirds. Pour the batter into the prepared pan and smooth the top.
6. Bake for 12-15 minutes, or until the cake springs back when touched.

2️⃣ Roll the Cake:

1. Dust a clean kitchen towel with powdered sugar.
2. Invert the warm cake onto the towel, peel off the parchment, and roll the cake with the towel into a spiral. Cool completely.

3️⃣ Cheesecake Filling:

1. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.

4️⃣ Assemble the Cake:

1. Gently unroll the cooled cake and spread the cheesecake filling evenly.
2. Re-roll the cake tightly, wrap in plastic wrap, and refrigerate for at least 1 hour.

5️⃣ Make the Mango Topping:

1. Cook mango, sugar, lemon juice, and water in a saucepan over medium heat until the mango softens (5-7 minutes).
2. Mix cornstarch with water to form a slurry, stir into the mango mixture, and cook until thickened. Cool completely.

6️⃣ Decorate and Serve:

1. Unwrap the chilled cake and place it on a serving platter.
2. Spoon mango topping over the cake and garnish with extra mango pieces if desired.
3. Slice and serve.