Indulge in this Heavenly Mango Cream Cake! 
Ingredients:
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup fresh mango puree
• 1/2 cup whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
For the Mango Cream:
• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 cup fresh mango puree
For Garnish:
• Sliced fresh mangoes
• Mint leaves
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and mango puree, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. To make the mango cream, whip the chilled heavy cream and powdered sugar in a large bowl until stiff peaks form. Gently fold in the mango puree.
10. Once the cakes are completely cool, spread a layer of mango cream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining mango cream.
11. Garnish with sliced fresh mangoes and mint leaves.
Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hour | Servings: 12 | Calories: 350 kcal per serving
