Preheat oven to 350°F and line two 8" cake baking tins with butter or parchment paper.
In a mixing bowl sift together flours, baking powder and baking soda. Stir in cardamom powder and set aside.
In another bowl beat together butter and sugar until soft and creamy. Add in yoghurt and milk and mix to combine.
Add the flour into the wet mixture in two or three batches and gently fold in until combined.
Transfer the batter into the prepared pans. Bake in preheated oven for about 30 to 40 minutes or until a skewer inserted in centre of the cake comes out clean.
Remove the cake from oven, cool in pan for few minutes and then transfer to wire rack.
For cream
In a mixing bowl whip the heavy cream with icing sugar until soft. Add 1/4 cup of mango puree and whip again stiff peaks.
For glaze
In a saucepan add mango puree, corn starch and sugar. Mix well and let it cook on simmer until it starts thickening.
Let it cool in refrigerator to use on the cakes.
Assembling
Level one cake and place a generous amount of whipped cream on top of it. Sandwich it with the second layer of cake.
Either crumb coat the cake or decorate completely with cream frosting. Add a nice layer of mango glaze on top and decorate with remaining frosting.
Refrigerate the cake before serving. Slice and serve.
Notes
I use mango puree from fresh mangoes alternatively you can also used canned mango puree.