Mango Cake

Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 9-inch (23 cm) round cake pans and set aside.
In a medium sized mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
In a separate large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat again. Add half the flour mixture, followed by the buttermilk, followed by the remaining flour and mix well.
Evenly divide the batter between the three prepared pans and smooth the tops using an offset spatula.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Peel and cube the mangoes. Remove 1 heaping cup of mango cubes and reserve for the topping.
Place the remaining cubed mango into a food processor or blender with the sugar and blend until smooth. Taste and add more sugar if needed. Set aside until needed.

Once the cake is cooled, prepare the frosting (not in advance).
Beat the cream cheese and the powdered sugar in the bowl of a stand mixer until smooth using the wire whisk attachment.
With the mixer on low, slowly add the cold heavy cream, scraping the sides of the bowl frequently. Slowly increase the speed of the mixer to high, then whip until stiff peaks form.

Place one cake on the serving plate or platter, then pipe along the border of the cake with the frosting. Add half the mango puree to the center, and spread it to meet the piped frosting.
Place the second cake on top, then repeat piping the border and filling with the remaining mango puree.
Place the final cake on top, then frost the sides and top with the remaining whipped cream frosting. decorate the top border if desired, then place the reserved mango chunks in the center.