Instructions

1. Grease and line a cake tin with baking paper (not needed if tin/pan is silicon). Preheat the oven to 170°C.
2. Sift the flour, baking powder, baking soda & bicarb into a bowl.
3. Beat the butter or margarin until it becomes pale & fluffy. Add the sugar and continue to beat until it has combined.
4. Add the eggs, one at a time and beat between additions for a few seconds.
5. Add the mango purée and vanilla extract and combine well.
6. Add the flour mixture gradually, folding it in gently as you go. Don’t over-mix the batter!
7. Transfer the batter into the prepared cake tin and bake for about 40-45 minutes or until the skewer inserted comes out clean.
8. Cool the cake in the tin for about 10 minutes, then carefully transfer it to a rack. Let the cake cool completely.
9. Meanwhile, make the frosting:
10. Mix the mango purée with the icing sugar, then set aside half of it.
11. Mix the other half with the cream cheese and vanilla, then beat it until it’s light and fluffy. You can add a drop of lemon or lime juice. Add more sugar, if it’s not sweet enough.
12. Cut the cake in half horizontally, and spread the cream cheese on top of the cut sides. Sandwich them together, cut sides facing each other. Spread the remaining cream cheese frosting over the cake - fully or partially, according to your liking.
13. Using the remaining mango purée, decorate the cake, by adding dots, criss-cross lines, words, shapes, motives etc.