• Prepare your cake mold by greasing the pan and adding butterpaper.
• Once that is set, take a bowl and break in 2 eggs, 1 pinch salt and 2 tsp mango essence and beat or whisk it together a little.
• Add 125 grams powdered sugar and keep beating it until fluffy.
• Pour 50 ml vegetable oil and 60 ml milk to the batter.
• Now sift the 175 grams cake flour into the bowl with the 2 tsp baking powder and the 1/2 tsp baking soda.
• Try adding it in portions. Gently whisk it to combine the flour with the wet batter.
• Assemble your cake batter in the pre-greased mold and put it in a preheated oven/pan for 40-50 minutes.

Instructions for mango crush

• Take 2 sliced mangoes and blend them making a cup of mango puree.
• Bring 1/2 cup water to a boil, add 1/3 cup sugar and bring it to a boil.
• As it boils, switch it to a medium-low flame, add 1 cup mango puree and keep cooking it on a low flame gradually until it thickens
• Cut 2 mangoes in cubes for later use in the cake decor

Instructions for the frosting

• Take 300 ml whipping cream and beat it until it thickens to form soft peaks. Add 1 tsp corn starch to retain the thickness of the heavy cream.
• Keep beating till stiff peaks appear. Refrigerate until it cools down.

Assembling the cake

• Cut the cake into 3 layers, place a little frosting at the bottom and a cake layer.
• Add another layer of frosting making a boundary. Then add prepared mango crush in the center. Top it off with chopped mango cubes and repeat the process.
• Add some cold milk or mango juice to all the layers to moisturize them. Cover it with frosting decorating with mango crush and mango cubes.