Method

• 1.
  Preheat the oven to 160°C. Grease and line a 22cm round cake pan with baking paper.

• 2.
  Combine the milk and sour cream in a bowl. Using a stand mixer, beat the butter, sugar and vanilla until thick and pale. Add the eggs, 1 at a time, beating well after each addition.
• 3.
  Fold in spoonfuls of flour, alternating with the sour cream mixture, until just combined. Be careful not to over beat. Fold through chopped mango.
• 4.
  Spoon the cake batter into the prepared pan and smooth the surface with a spoon. Bake, covering with baking paper after 1 hour, for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean.
• 5.
  Cool cake in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
• 6.
  For the icing, whisk the sugar and lemon juice until smooth, then fold through the passionfruit pulp.
• 7.
  Drizzle cake with the icing to serve.