• Bake the cake as per box instruction, add ¼ tsp of cardamom powder and few strings of saffron in the batter before baking it. Once baked, let it cool down completely.

Make Mango Glaze

• Mix mango pulp, sugar and lemon juice. Keep simmering it on medium heat until it thickens, decreased in amount and deepens in color. Keep stirring continuously so it does not burn. Once done, let it cool down completely.
  

Make the fresh cream frosting

• Start whipping the cold whipping cream, powdered sugar, cardamom powder and few saffron strings in a standing mixer or handy mixer until the frosting holds stiff peaks.
• Mix ⅓ of the frosting with cubed mangoes. Keep it refrigerated until it's time to use it. Do not make it ahead of time as it will start to get runny
  
• Keep rest of the frosting refrigerated until it's time to use it. Do not make it ahead of time as it will start to get runny

Dress/Frost the cake

• Cut the cake in half to make two tiers. Separate two tiers.
  
• Spread both halves with glazed mango pulp.
  
• Spread whipping cream that is mixed with mango cubes on one layer of the cake.
  
• Top that with the other cake tier, the glazed side facing the mango frosting of the other tier.
  
• Line both tiers well. Frost the whole cake with rest of the frosting.
• Garnish it with freshly sliced mangoes.
  
• Refrigerate it for few hours before serving!