Preheat oven to 350°F (176°C). Grease and flour 2 x 8” (20cm) round cake pans, or a 9″ x 13″ (23cm x 33cm) cake pan or 4 x 6” (15.24cm) round cake pans as shown in the photo.

In a large bowl sift together flour, sugar, baking powder and salt. Set aside.

In a separate bowl, combine the butter, milk and vanilla. Use an electric hand mixer to beat the mixture together. Add the eggs one at a time and mix well.

Pour the cake batter into the prepared cake pans. Bake for 35-40 minutes, testing with a toothpick for doneness. Remove from oven and allow cakes to cool for 10 minutes. Remove from pans and cool completely on wire racks. Once cooled, you can also wrap the unfrosted cakes in plastic wrap and store in the refrigerator overnight.

Prepare the mangoes by sprinkling ¼ cup (50g) of sugar. over the peeled and diced mangoes. Stir to combine the mangoes well with the sugar. Mangoes can be used immediately for assembling cake or stored in the refrigerator overnight for cake assembly later.

For the cream cheese frosting, combine the butter and cream cheese in the bowl of an electric mixer. Mix well over low speed. Add the vanilla. Slowly add the powdered sugar one spoonful at a time and incorporate into cream cheese mixture. 

When you are ready to assemble the cake, frost the bottom layer with approximately 1/3 cup (65ml) of the cream cheese frosting. Add a ¼ of of the fresh mangoes. Continue with all layers in this fashion. Do not add mangoes to the top of the cake until the cake is fully assembled and completely frosted. Garnish with the remaining fresh mangoes and mint.