Just whipped up this Mango Delight Cake, bursting with the fresh zest of mangoes and the sweetness of homemade cream! Perfect for any celebration or a sunny day treat.

Preheat the oven to 350°F (177°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir in mango puree.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until smooth and spreadable.
Frost each cooled cake layer, then stack them. Frost the outside of the cake. Garnish with mango slices and mint leaves before serving.