Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved.
Mix the dry ingredients in a separate bowl.
Add the Mango Puree or Pulp in the wet mix and stir.
Now, gradually add the dry ingredients in the wet without over mixing the batter.
If you find the batter too tight, then add Milk 1 tbsp at a time till it loosens.
Pour the batter in a prepared cake tin, which has been oiled and floured.
Tap the cake tin to knock out any air bubble.
Bake it at 180c for 15 mins or so, or till the cake starts pulling for the edges and the top becomes dry. Insert a toothpick in the center and it should come out clean.
Allow it to cool. You can dust some powdered sugar before serving.