1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and mango puree. Begin and end with the dry ingredients. Mix until just combined.
2. Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Whipped Cream Frosting
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overmix.
4. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top.
Add a layer of diced mangoes over the whipped cream.
Place the second cake layer on top and repeat the process, finishing with whipped cream and diced mangoes.
Garnish with mint leaves for an extra touch of freshness.
Tips for the Perfect Mango Cake
Ripe Mangoes: Use fresh, ripe mangoes for the best flavor. If fresh mangoes aren’t available, canned or frozen mangoes can be substituted.
Whipping Cream: Chill the mixing bowl and whisk attachment for 15 minutes before whipping the cream to ensure it whips up quickly.
Mango Puree: Blend fresh mangoes into a smooth puree. Strain if you prefer a smoother texture.
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