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Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.
Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients.
Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake.
Mix all ingredients together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.
Spread the vanilla glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.