Note: For the best results, I recommend using a kitchen scale to weigh your ingredients. I tested the recipe using grams and it's the most consistent way to measure the flour and mango puree.

Preheat the oven to 180°C (350°F). Grease or line 2 x 8-inch (20 cm) round cake pans with parchment paper.

Add all the dry ingredients to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until there are no more pockets of flour.

Divide the cake batter into the 2 cake tins. Bake the cakes in your oven for 25-30 minutes.

The mango cakes are ready when you can insert a toothpick in their center and it comes out with no wet batter on it. As this is a very moist cake, a few crumbs on your toothpick are fine!

Allow the cakes to cool in their cake pans tin for 10 minutes. Then remove the cakes to cool on a wire rack.

Add the powdered sugar, vegan cream cheese, butter and corn starch to a mixing bowl. Cream until combined and smooth.

If using vegetable shortening or coconut oil, slowly pour the liquid into the bowl while mixing the frosting.

Add more powdered sugar and/or coconut oil for a firmer frosting. Cream cheese frosting is normally quite soft but it can be thickened and stabilized with additional sugar.

Chill the frosting until needed.

When the cakes have completely cooled, slice the dome of one of the cakes. Place that cake on a serving plate.

If you chilled your buttercream, stir it a few times to make sure it’s smooth and soft. Spread or pipe around 1 cup of buttercream on the cake and place the remaining cake on top.

Spread or pipe the remaining frosting on top and decorate with the remaining mangoes.

Store in an airtight container in the fridge until serving. If you used coconut oil in your cream cheese frosting, the cake will keep at room temperature for at least 1 hour on a 20°C (80°F) day. If you used vegetable shortening, it will keep for a little longer. However, if the temperature is any warmer, I'd recommend chilling the cake and letting it come to room temperature just 30 minutes before serving.