Preheat the oven to 180C (350F)

Brush a bunt pan generously with coconut oil and lightly dust with flour.

Stir together all the dry ingredients in a mixing bowl.

Blend the mango smooth in a blender or food processor. If you are using frozen mango, defrost it first.

Add the pureed mango, melted coconut oil and the juice of one lime to the dry ingredients and stir gently until just incorporated, do not over mix!

Fill the prepared bundt cake pan and bake for about 40 min or until a skewer inserted into the center comes out clean.

Let the cake cool in the bunt pan for an hour and then carefully flip it out to a serving platter, remember that vegan cakes can be quite delicate.

Combine the powdered sugar with the lime juice or milk in a small bowl until smooth and creamy. Add more juice or milk if needed. Spoon over the cake and let the glaze set for about 30 min, then cut the cake in slices and serve with fresh berries if desired. Enjoy!