Pre heat the oven at 350 deg F/ 180 deg C
Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan.

Cut and line the pans with parchment round at the bottom.

In a large bowl sift all dry ingredients.
In another bowl place all liquid ingredients and sugar.
Whip until the sugar granules are almost melted.

Now pour the liquid ingredients over the dry ingredients and whip until lump free.
Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean.

Once done take it out of the oven.
Let the cake cool for 10 minutes.
Now run a butter knife around the circumference of the cake to release it.

Now invert the cakes on the cooling rack to cool completely.
Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out.

Meanwhile While the

Meanwhile mix the ingredients for pudding together into a smooth paste. Add more sugar if the mixture isn't sweet.
In a non-stick pan cook the mixture on low heat stirring occasionally.Cook till it becomes thick.

Now Cut the cakes into half.
spread some mango pudding over the first layer topping it with a layer of frosting.
Repeat for all the layers.

Peel and cut a mango into half. Cut thin slices. Arrange the slices in a circle starting at the center to form a rose.
Fill the icing bag with dual colour frosting and pipe swirls if desired.
Refrigerate the cake at least 2 hours before eating.

Serve as it is