Preheat oven to 180°C or 160°C fan. Line 2 x 6-hole large (2/3 cup) muffin tins with paper cases. Using an electric mixer, beat butter and sugar until smooth and pale. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Sift half the flour over mixture and fold in gently. Fold in milk, then remaining sifted flour. Spoon into the prepared tins, and gently smooth the surface.
Bake for 20 mins, or until golden and firm to a gentle touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool completely.
Cut cheeks from the mangoes, remove skin, and cut length ways into thin slices. Top each cake with whipped cream and curl mango slices on top. Dollop a small amount of cream in the centre, to resemble a flower.