• Firstly take two medium sized alphonso mangoes and scoop the pulp. In a blender run the mango pulp to a smooth puree.
  
• Secondly add the oil to the mango puree.
  
• Thirdly, add full fat milk to it. Now the all the wet ingredients are ready.
  
• Finally gently mix the wet ingredients in a wire whisk until it is well combined. Now keep the wet ingredients aside. Meanwhile, preheat oven to 180 C.
  
• Let’s get ready with the dry ingredients. Sift all-purpose flour, baking powder, baking soda, and a pinch of salt all together twice.
  
• Add sugar (granulated sugar powdered in an electric mixer grinder) to the sifted flour mixture. You can use caster sugar in place of granulated sugar.
  
• Add the wet ingredients to the dry ingredients and gently mix with the spatula.
  
• Mix until the mango mixture is evenly mixed. Make sure not to over-mix the cake batter.
  
• Grease a 7 inch round spring-form pan and dust with all-purpose flour twice. Transfer the mango cake batter into the pan.
  
• Bake it at 180 C for 30 minutes or until inserted skewer comes out clean.
  
• After baking, let it cool. Demould from the pan and let it cool on the cooling rack.
  

How To Make Sugar Glaze Frosting

• Add milk to the icing sugar and mix well.  I added a drop of vanilla extract to the sugar glaze frosting.
  
• Pour the sugar glaze mixture over the cooled cake and let it sit for few minutes.
  
• Finally garnish with glazed cherries and mint leaves. Serve with cuppa of coffee or milk.
  
• Fluffy spongy mango cake is ready to devour.