Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal halves.
On the cake stand or the serving plate, place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place
Place the bottom half of the cake on the stand/plate by aligning the center. Add about cup (or as needed) or more of whipped cream frosting.
Spread it out equally as much possible using a spatula. Need not be perfect.
Optional - You layer some fresh mango pieces/slices or puree over the frosting.
Place the top half of the cake over the smoothened frosting. Add another cup and half of frosting and spread and smooth it using a spatula.
I haven't covered the sides of the cake with frosting to give it that naked cake look. You can if you like.
Place mango puree into a ziplock or piping bag and snip off the tip. Make design of your choice. I've kept it simple and just drawn some horizontal and vertical lines.
Alternately you can also just spread the mango puree using spoon and smoothen it out with spatula. Or simply layer some fresh mango slices.
Optional step - Using skewers or fork make some random designs. Your mango cake is practically ready to be serve. But to take a level up do the next steps.
Grind the pistachios or nuts of choice to fine or coarse powder. I've used my coffee grinder for this.
Sprinkle the nuts powder evenly over the cake followed by rose petals.
Soft, moist Mango cake is ready!! Slice and serve!!