Preheat the oven to 180°C and spray a 23cm loaf tin with a non-stick spray and set aside.
To make the filling, combine the cream cheese, yoghurt, sugar, and vanilla in a mixing bowl and mix until well combined and smooth.
For the cake, mix the flour, cocoa, baking powder, bicarbonate of soda and salt in a large mixing bowl.
In another bowl, beat the butter and sugar until light and fluffy, add the egg and continue to beat in.
Combine the yoghurt and buttermilk in a small jug and add to the egg mixture alternating with the dry ingredients.
Pour half of the batter into the prepared tin and tap to reduce any air bubbles. Dollop with the cream cheese mixture and cubed mango. Top with the remaining batter and smooth with a spatula, tapping once more to remove any air bubbles. Bake for 60 minutes.
Leave the cake to rest for 30 minutes before carefully removing from the tin and allowing it to cool completely on a cooling rack.
Place on a serving dish top with dry mangoes and serve.