Line a 4 inch X 4 inch cake tin with parchment paper and brush it with oil.
To a bowl - add 1 cup maida, 1/8 teaspoon cardamom powder, 1 teaspoon baking powder and 1/4 teaspoon baking soda.
Whisk it well and set aside.
To a mixing bowl - add 1/4 cup oil addd 1/2 cup castor sugar.
Whisk it well.
Add 1/2 cup + 2 tablespoon mango pulp.
Whisk it well.
Add 1/8 cup milk first. Milk should be boiled and in room temperature.
Mix it well.
Place a sieve over the bowl - add the flour mixture to it.
Sieve it well.
Mix gently.
Mix with a spatula until no dry flour is seen.
Now add remaining 1/8 cup milk. Milk should be boiled and in room temperature.
Fold in gently to a creamy smooth batter without any lumps.
Transfer the batter to the prepared cake tin. Tap it twice to reomve airbubbles if any.
Bake in preheated oven at 180 deg C for 30-35 mins or until a toothpick inserted in the middle of the cake comes out clean. If it is still sticky then bake for 3-5 more mins. Let the cake cool down in the cake tin for 5-10 mins.
Then scrap the sides with a knife and invert to demould.
Soft delicious mango cake is ready!