• Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper.
• Measure ½ cup of whole milk, and add vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients.
• In a mixing bowl, sift cake flour (refer to notes to make your own), baking powder, baking soda, table salt, and ground cardamom from a height. Whisk well and set aside.
• After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.
• In another mixing bowl, add mango pulp, oil, castor sugar, and prepared buttermilk.
• Whisk well until everything is well combined and you have a homogeneous mixture.
• Pour the wet ingredients over the dry ingredients. Mix just until combined and no more flour pockets are visible. Do not over-mix, or you will end up with a pretty flat cake. A few lumps are okay in the batter.
• Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles.
• Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean.
• Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely.

Lime glaze

• In a mixing bowl, add sifted icing sugar and 1 to 1½ tablespoons lime juice. Whisk well until you have a smooth and pourable consistency.
• If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of lime juice. You can also some lime zest if you like. 
• Once the cake has cooled down completely, drizzle the glaze over the loaf. Slice and enjoy!