Mango Cake in 65 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch pan and line the bottom with parchment paper.
2. Sift the flour, baking powder, and salt together into a bowl to remove lumps and aerate the flour.
3. In a separate large bowl, whisk the eggs and sugar on high speed until the mixture becomes pale and voluminous.
4. Stream in the oil slowly while continuing to whisk, then stir in the mango pulp, vanilla, and lemon juice until the batter is smooth.
5. Gently fold in the dry ingredients using a spatula until no streaks of flour remain.
6. Pour the batter into the pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form, then gently fold in the mango puree.
9. Frost the top and sides of the cooled cake with a smooth layer of the mango cream.
10. Pile the fresh mango cubes in the center of the cake and garnish with fresh mint leaves.