1. Preheat oven to 350°F and grease Little Hottie (or an 8x8 dish).
2. In a large mixing bowl, cream the butter and sugar with a whisk.
3. Beat in the eggs and whisk until ribbony.
4. Stir in the buttermilk and vanilla.
5. Sift in the flour, baking powder, and salt. Switch to a wooden spoon and mix the batter until it just comes together.
6. Remove the seeds from the cardamom pods (discard the pods) and pound in a mortar & pestle until it reaches a coarse powder texture.
7. Add the cardamom powder and lime zest to the batter and mix until incorporated.
8. Transfer the batter to the Little Hottie and bake for 30-35 minutes until the cake is set and a tester releases clean.
9. Let cool before frosting.

For the frosting: 

1. Peel and dice the mangoes discarding the seed and add to a food processor.
2. Process until smooth and no visible chunks remain.
3. Transfer the mango purée to a fine mesh sieve and strain to remove any residual pulp. Discard the pulp and set the purée aside.
4. In a stand mixer or by hand, whip the heavy cream, sugar, and vanilla until stiff peaks form.
5. Gently fold the mango puree into the whipped cream until incorporated.
6. Spread the mango cream evenly on the cake.
7. Decorate the cake with fresh mango slices, chopped pistachios, lime zest, edible gold leaf, and edible flowers.