Keep wheat flour, baking powder, baking soda and sugar in one place. Then in a bowl sieve flour, baking powder and baking soda. Grind the sugar into powdered form. At this time preheat the kadai on low heat for 10 minutes.

Grind the mango pieces and strain it so that no fibres are remain. Keep all the wet ingredients at one place milk, mango puree, oil and vanilla essence. In a bowl combine together mango puree, powdered sugar and oil

Blend it with a wire whisk nicely, then add vanilla essence

Now start adding the flour mixture to the wet mixture, slowly slowly and mix with cut and fold method. Add milk in between and mix nicely.

Now pour the mixture in a greased and dusted cake tin and place the tin on a steel stand in the preheated kadai. Cover and baje on low heat for 45 minutes

Check by piercing a wooden skewer whether it is cooked properly, if it comes out clean it means it is done. Let it cool a little then unmould it

Tap a little on top, it will come out. You can see the empty cake tin, it has come out very nicely. Turn the cake upside down.

Now prepare the mango glaze. In a pan add mango puree and sugar, cook on low heat, stirring continuously, until becomes thick. Then add butter and mix well, take it out in a bowl.

Prepare the strawberry crush too and let it cool down completely. Trim the uneven part of the cake from the top. Now decorate the cake by covering with mango glaze nicely. Then decorate with mango pieces, kiwi pieces and strawberry crush. Keep it in the refrigerator for at least one hour before serving.