Mango Yogurt Cake
Preheat the oven to 160 degree C. Grease a 12 cup bundt or 22 cm round cake pan.
Combine the milk and yogurt and keep aside. Using a mixer, beat butter, sugar and vanilla together until butter is pale and fluffy. Add the eggs, one at a time, beating well after each addition.
Fold in the flour, alternating with milk and yogurt mixture. Fold in the chopped mangoes.
Spoon the batter into prepared cake pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center of the cake comes out clean. Cover loosely with foil after one hour of baking, if the cake starts to brown too much.
Cool cake in the pan for 20 minutes and then invert on a wire rack to let cool completely.
For icing, beat all the ingredients together to make a smooth paste. Drizzle over cooled cake to serve.