In a bowl add the milk with saffron strands, cardamom powder and keep aside for 15-20 mins.

In a blender add cubes mangoes along with the saffron infused milk and blend into a smooth purée. Take 3-4 tbsp of purée aside for frosting.

In a bowl sieve the dry ingredients: wholewheat flour, baking soda and baking powder and set aside.

In another bowl add oil and sugar and whisk well. Add eggs one at a time and whisk till it turns smooth and creamy. Add vanilla essence and the mango purée and mix well.

Add the dry ingredients into the wet ingredients gradually and mix using the cut and fold method. Once everything is combined pour the batter into a prepared cake dish with parchment paper on and bake in a preheated oven at 180 degrees till it’s done. Let the cake cool down completely.

For the frosting in a bowl add the cream cheese, sugar, butter, vanilla essence and mango purée and whisk till it turns creamy. Spread on the cake and garnish with powdered pistachios.