Preheat your oven at 180 degrees for 10 minutes.

Also grease a 6 inch cake tin with butter and line with a parchment paper or butter paper.

Sift together flour, baking powder and baking soda.

Melt the butter on a low flame. Take out in a big mixing bowl. Let it cool for a minute.

Add the mango pulp in it and whisk.

Add the condensed milk and cardamom powder and whisk well.

Now add the sifted dry ingredients in small portions and fold it in.

Make a smooth batter by adding little milk (if required).

The batter should be semi thick. There should be no lumps.

Pour the batter in the greased tin. Tap 4-5 times on the kitchen platform to get rid of the air bubbles.

Bake at 180 degrees for 35-40 minutes.

The baking time differs for each oven. Check the cake after 35 minutes. If a toothpick inserted in the centre of the cake comes out clean, the cake is done. Or else continue baking.

When done, let the cake cool in the tin itself for 15 minutes. Then loosen the sides of the cake with a knife. Demould it and let it cool on a rack.

Meanwhile, in a heavy bottom pan, heat the mango pulp on a slow flame. Add the sugar and switch off the gas.

Mix it and then add the fresh cream. Mix well to get a smooth sauce. Let it cool.

Slice and serve.

Notes: The cake has mango pulp in it. So it will be dense. It won’t be spongy.

Also, The cake may sink from the centre because of the pulp.

You can skip the cardamom powder.

Addition of the sugar in the sauce is also optional. You can skip it if the mangoes are sweet enough.

The cake will stay fresh for 2-3 days maximum. It tastes best on the same day of baking.