Preheat your oven to 160°C fan (180°C conventional). Grease an 8-inch loaf tin with vegan butter and line it with parchment paper.

In a large bowl, whisk together the mango puree, sugar, melted vegan butter, olive oil, vegan Greek-style yogurt, apple cider vinegar, and vanilla extract until smooth and creamy (2-3 minutes).

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Prepare the glaze by whisking together powdered sugar and additional mango puree until smooth, then pour over the cooled cake.