Preheat the oven to 180°C (350°F).

Prepare a 4x4 inch cake tin by lining it with parchment paper and brushing it with a little oil.

Whisk together the all-purpose flour, baking powder, baking soda, and cardamom.

Cream the vegetable oil and sugar until smooth, then mix in the mango pulp.

Gradually add room temperature milk until a pourable consistency is achieved.

Fold the dry ingredients into the wet mixture gently.

Transfer the batter to the prepared cake tin and tap gently to release air bubbles.

Bake for 30-35 minutes, checking for doneness with a toothpick.

Cool the cake in the tin for 5-10 minutes before demoulding.