Pre heat the oven to 180C. Grease and line a 8 inch round pan. I used a ring pan and 4 mini bundtt pans.
In a large bowl, using a hand mixer whisk together oil and sugar for 2-3 minutes till light and fluffy. You could use butter too here
Add eggs one at a time and beat till well mixed. Add the mango pulp along with vanilla seeds/extract and beat further for 30 seconds till mixed
Mix all the dry ingredients namely - flours, salt, baking powder and chia seeds.
Fold in the dry ingredients in the wet gently in three batches
Pour in prepared pan and bake at 180 C for 25-40 minutes depending on the pan you are using. A ring or bundtt will bake faster than the round pan. For testing if the cake is done, insert a toothpick and it should come out clean. Let it cool slightly before removing it from the tin.
While the cake is cooling. Whisk together sweet lime juice and icing sugar well till dissolved and thick. Add the zest mix and set aside.
Unmould the cake and pour a generous amount of glaze on top. Sprinkle some more zest if you like. Slice and enjoy with a cup of tea!