Discard the cardamom pods and powder the seeds by using a mortar-pestle, keep aside.

Peel and cut the mango into pieces. Make a smooth pulp of the mango pieces using a food processor or mixer/grinder.

Preheat the oven to 180 degrees C. Prepare a 6” round cake pan by greasing it with oil and place a piece of baking paper at the bottom of the pan. If you’re using a mini bundt pan, then grease the pan with a generous amount of butter and dust with flour.

Sift flour, baking powder, baking soda, and salt to a bowl, keep aside.

Add sugar and mango pulp to a bowl, whisk well.

Now add vegetable oil to this mango pulp mixture, whisk well.

Add the flour mixture to this wet mixture in two batches, and keep whisking gently.

Next, add the cardamom powder and milk to the batter. Whisk well until a smooth lump-free batter forms. Don’t whisk for a longer time.

Transfer the batter to the prepared cake pan, and smooth the top with a spatula.

If using a mini bundt pan, divide the batter equally to each section of the pan up to ¾ full.

Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.

Bake for 30 minutes. Insert a sharp knife or wooden skewer in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.

Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave it there until it cools completely.

When cooled, slice, serve and enjoy!

Store the extra cake slices in an airtight container and keep refrigerated, consume within a week.