1 Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper.

2 Make the mango puree: peel and chop 2 ripe mangoes and blend until smooth. Measure 1 cup for the batter and reserve extra slices for filling and garnish 🥭.

3 Whisk together the flour, baking powder, and salt in a bowl; set aside 🌾🧂.

4 In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes 🧈🍚.

5 Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract 🌼🥚.

6 With the mixer on low, alternate adding the dry ingredients and the milk+mango puree (combine 1/2 cup milk with 1 cup mango puree) in three additions, beginning and ending with the dry ingredients. Mix until just combined — don’t overmix 🥛🥭.

7 Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean 🕒.

8 Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before assembling 🌬️.

9 Make the mascarpone whipped cream: chill a mixing bowl, then whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the mascarpone until smooth and spreadable. If you like, fold in 1/4 cup mango puree for extra flavor 🥛🧀🍚.

10 Level the cooled cake layers with a knife if needed. Place the first layer on a serving plate, spread a generous layer of mascarpone cream, and arrange a few fresh mango slices on top 🥭.

11 Stack the second cake layer and cover the top and sides with the remaining mascarpone whipped cream. Decorate with remaining mango slices, lime zest, and toasted coconut or mint if using 🍋🥥🌿.

12 Chill the assembled cake for at least 1 hour to firm up the frosting before slicing. Serve chilled or at cool room temperature. Enjoy! 🎂