• Preheat oven to 300° F. Grease cake pan
• Lets bake the cake first and then while its baking we will make the mango mousse
• With a hand mixer whisk together oil and sugar until light and fluffy. Add the eggs (one at a time), then vanilla extract, mango puree and mango flavor mixing until incorporated.
• Add all the dry ingredients(flour/baking powder) and mix thoroughly.
• Pour the batter into the pan. Lightly bang the pan on the counter to evenly spread the batter.
• Bake at 300° for 35/40 minutes or until toothpick comes out clean (make sure to test the center) as oven temps
• The cake should be lightly golden brown.
• Remove the cake pan and place on a cake board/serving platter

Milk Blend

• Mix the three types of milk together with a spoon and make sure the condensed milk has blended with the other two.
• Taste and add more condensed milk if more sweetness is needed
• Allow the cake to come to room temperature
• Sprinkle the cake with the milk mixture and let it soak in ( the longer it soaks the better)

Mango Mousse

• Dissolve the gelatin/agar agar powder in hot water
• Add to mango puree and mix well
• Using a hand mixer whip the heavy cream for approximately 3 or 4 minutes till peaks have formed.
• Gently fold in the mango gelatin mix into the cream. Do it in a couple of batches
• Taste and see if some sugar is needed in your mix. Sweetness will depend on the type of mangoes you used for your puree.

Assembling The Cake

• Scoop the mousse on the cake
• Add some fresh cubed mangoes if in season or can choose to leave it plain
• Take some puree and add a couple of tbsps of water and a tsp of powdered sugar if needed . Taste to make sure its sweet and not tart
• Drizzle the diluted puree mix lightly over the mangoes.