Heat pan on low flame. Add mango pulp and cook for 4 to 5 mins till it thickens a little. Remove in a bowl and keep aside to cool down.
In a mixing bowl, take condensed milk, water and oil. Whisk all well. Then add cooked mango pulp and again whisk well, till everything mix well.
Sieve together maida, baking powder and baking soda. Add sieved dry ingredients to the condensed milk mixture. Fold in the mixture to make lump free smooth batter. Add water if required to adjust the consistency of the batter.
Pour the batter in silicone or paper cups. Fill 3/4th cup. Tap to remove air bubbles if any. Bake in an preheated oven at 180 degrees c for 20 mins. Remove from oven and let it cool down completely.
Scoop from the center with the help of a small scooper or spoon. Pour some mango juice in the center. Put some whipped cream on top of the cup cake. Arrange mango slices one after the other starting from outside to the center.
Place one mango slice. Then place another slice covering half slice kept first and then third slice covering second slice and continue till fully covered.
