Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, whisk together eggs, sugar, and oil until pale and well combined.

Stir in the mango pulp and vanilla extract, mixing until smooth.

In a separate bowl, sift together the flour, baking powder, salt, and lime zest (if using).

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.

Divide the batter evenly between the prepared pans and tap lightly on the counter to remove air bubbles.

Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, frost as desired—try whipped cream, coconut frosting, or cream cheese frosting with mango purée.

Garnish with fresh mango slices, toasted coconut, or pistachios for a festive finish.