Preheat oven to 180 degrees. Grease and flour a 9 inch deep baking pan

Combine the dry ingredients well with a whisk.

Add in the oil, milk and vanilla extract and fold till the mixture gets moist. The batter will be really thick.

Put into the prepared baking pan and bake for 45 to 50 minutes till skewer comes out clean.

Keep in pan for 10 minutes and then flip onto a cooling rack. Cool completely.

Mix the water and sugar for the syrup and cook for around 10 minutes till the sugar is dissolved. There is no need to check for consistency. Set aside to cool.

Put the yogurt in a muslin cloth on top of a bowl and allow it to drain for at least 4 hours in the fridge. This will give around 1 cup of thick, hung curd.

Combine the hung curd, mango pulp, sugar and vanilla extract and whisk till smooth. Leave in the refrigerator till time for frosting.

To arrange the cake, cut the cake in the centre. Sprinkle some sugar syrup on the bottom portion.

Spread half the mango yogurt frosting on top. Put in the chopped mango cubes all over.

Sprinkle sugar syrup on the other half of the cake and keep it on the top of the mango.

Spread the remaining yogurt frosting on top. Decorate with chopped pistachios.

Set the cake in the fridge for an hour for the flavors to incorporate. Cut and serve!