• Preheat Stove-Top heavy-bottom Casserole or any similar cooking ware over medium heat for about 5 minutes. If using a heavy bottom casserole, put just enough salt to cover the entire bottom to avoid browning the pan and helps stabilize the heat evenly.
• Place fitted wire rack in the center and cover with a lid. The lid hole should be sealed with a foil so the heat can’t escape.
• In a Mixing bowl, combine cake mix, canola oil, water and eggs and mix with a wooden spoon or a whisk.
• Mix for at least less than 25 strokes just until the batter turns smooth and no lumps.
• Line two (7-inch’round baking pans with parchment paper and divide batter equally.
• Cook the cake in a preheated casserole for about 8-10 minutes.To check insert wooden stick in the center and if it comes out clean or with a little moist crumbs its done.
• Cook the last batch and repeat process. Fire off and let it cool on a wire rack, let it cool completely before adding your frosting.
• Meanwhile, let’s prepare our Mangoes while waiting for the cake to cool. Wash and sliced mango in halves. I’m using a baller for our topping later on, I’ll be needing 8 mango balls for my decoration.
• The rest of the mangoes will be cut in cubes. Separate mango balls and cubes in different bowls and set aside.

Lets prepare our frosting:

• I’m using 100g of Frosty Whip Cream Powder that would be ¾cups FWCP and to that we are going to add about 1/3 cup of super cold water and if you have mango juice that’s perfect also.
• Moistened the cream powder first before whipping. When it’s fully whipped and aerated, you can add vanilla extract and food color if desired.
• Whisk for 30 seconds until well combined. Transfer in a piping bag with your favorite tip and we are ready to frost.

Let’s assemble the cake:

• We need an 8-inch cake board. Place the first layer in the center and spread 1/3 part of whipped cream evenly, pipe a ring at the edge of the cake.
• Arrange cube mangoes in the center and scatter them evenly. Top with the last layer and frost the top and sides of your cake, reserved whipped cream for swirl later on.
• Cover the sides with Broas and arrange them neatly, to secure the Broas, tie it with a ribbon. Pipe swirls on the top edge of your cake and decorate it with mango balls and mint leaves.
• Chill for at least an hour before serving for easy cutting.