Preheat your oven to 170°C (340°F) and prepare a 9-inch bundt pan by greasing it thoroughly.

In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, table salt, and powdered sugar.

Melt the unsalted butter and let it cool, then stir in vanilla extract and optional mango extract.

Add yogurt to the cooled butter and whisk until smooth.

Fold the butter-yogurt mixture into the dry ingredients along with the mango puree, mixing gently.

Stir in vinegar and enough water until the batter is smooth and pourable.

Pour the batter into the prepared bundt pan and bake for 35 minutes or until a toothpick comes out clean.

Let the cake cool in the bundt pan for 15 minutes, then invert onto a wire rack to cool completely.