Step 1

Preheat the oven to 180 C.  Line a loaf tin with parchment paper.

Step 2

Place mango pulp, oil, vinegar, milk and vanilla extract in a mixing bowl. Whisk to combine.

Step 3

Sift the flour, sugar, baking soda and salt over the bowl.

Step 4

Whisk the ingredients together until the batter is smooth.

Step 5

Transfer the batter into a lined 2lb loaf tin and bake for 35-40 minutes until the cake has risen and is springy to touch. A skewer /tooth pick inserted in the center should come out clean and dry.

Step 6

Allow the cake to cool in the loaf tin before de-moulding.

Step 7

Slice the cake and enjoy at tea time. You can also serve with whipped vanilla cream.