• Reduced mango puree - Peel and slice the mango around the seed. Place in a food processor or blender and pulse until smooth. Pour into a saucepan and reduce over low heat until it is reduced by about half. Divide as required in the recipe below for cake, filling, and buttercream.
  4 large Mangoes

Cake batter

• Preheat the oven to 320 °F / 165 °C / Gas Mark 3. Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pan with parchment paper.
• Dry ingredients - Combine the flour, baking powder, baking soda, and salt.
  400 g All-purpose flour, 2½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
• Whip eggs - In the bowl of a stand mixer with the whisk attachment, whip eggs with half the sugar until light and foamy (ribbon stage) - remove whipped eggs to a separate bowl and set aside.
  4 large Eggs, 400 g White sugar
• Cream batter - In the same bowl fitted with the paddle attachment on the stand mixer, cream the butter and remaining sugar until light and fluffy. Add the vanilla extract. Followed by the flour, mango puree and buttermilk in three batches until you have a smooth batter.
  340 g Butter, 180 ml Buttermilk, 180 ml Mango puree, 1 tsp Vanilla extract
• Fold in whipped eggs - Then, add the mango puree. Scrape the sides and bottom to ensure you have a smooth batter. Finally, fold in the whipped eggs in three batches.
• Bake - Divide the batter between the prepared baking pans. Spread evenly with a spatula, Bake in the preheated oven for 30 to 35 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.

Swiss meringue buttercream

• Watch my video on how to make Swiss meringue buttercream
• Place egg whites and sugar in the bowl of the stand mixer. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).
  6 large Egg whites, 200 g White sugar, ¼ tsp Cream of tartar (optional), 1/2 tsp Salt
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks. Let the mixer whip on medium-low until the mixer bowl feels cool. Then, gradually add butter, one cube at a time, with the mixer at medium speed.
• Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla. Combine well until everything is well combined. Put 2 cups buttercream in a piping bag for the buttercream dam.
  450 g Unsalted butter, 2 tsp Vanilla Extract
• Mango buttercream - Add mango puree to the remaining buttercream. Add a few drops of yellow food color.
  60 ml Mango puree, 2 drops Egg yellow food color

Assemble

• Once cooled, cut the domes off the cake layers using a serrated knife. Place a cake layer on the cake board or cake stand.
• Fill the cake - Pip a buttercream dam (edge) on the cake layer. Top with a big dollop of mango puree – spread evenly but within the piped buttercream dam/edge. (see video). Next, top the second cake layer, followed by buttercream dam and filling. Then, place the last cake layer on top. Place the cake in the fridge to chill for 10 to 15 minutes.
  1 cup Mango puree
• Crumb coat - Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
• Spread the remaining buttercream around and on top of the cake. A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
• Add the remaining frosting in a large piping bag with the star tip. Pipe a border around the cake at the top. (see video). Decorate with slices of fresh mango (see video).
  1 large Mango