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Denise Imhoff | Guadalupe Valley EC

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, softened
2 cups sugar, divided
2 teaspoons vanilla extract
5 large eggs
12 ounces evaporated milk
14 ounces sweetened condensed milk
2 1/2 cups plus 1/3 cup heavy cream, divided
3 whole, ripe mangoes
Pinch of salt

  • Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
  • In a small bowl, mix the flour, baking powder and salt.
  • In large bowl, using an electric mixer, cream the butter and 1 cup sugar until light and fluffy, about 3–5 minutes. Add vanilla and mix in.
  • Crack eggs into large measuring cup or bowl.
  • With mixer running on low, add flour mixture and eggs alternately to the creamed mixture until just combined. Scrape bowl and mix again for 30 seconds.
  • Pour mixture into the greased pan and bake for 20–30 minutes or until golden brown. Let cool in pan for 10 minutes, then invert onto a cooling rack if desired (or let the cake finish cooling in the pan).
  • While cake is baking, whisk evaporated milk, condensed milk and 1/3 cup heavy cream together in a bowl. Set aside.
  • Peel mangoes. Chop or slice one and set aside as garnish. Cut the other two off the pits and place the fruit in a blender with the remaining cup of sugar and pinch of salt. Puree until smooth.
  • Transfer puree to saucepan over medium-high heat and reduce to a simmer. Stir and simmer about 5 minutes until thick. Place in refrigerator to cool.
  • Poke the top of cooled cake with a fork thoroughly to help the milks soak in. Slowly pour all of the milk mixture over the cake.
  • Using a chilled mixing bowl and beaters, whip remaining 2 1/2 cups heavy cream until stiff peaks form. Gently fold in mango puree.
  • Spread all of mango cream mixture on cake. Garnish with chopped or sliced mangoes and place in refrigerator for at least 3 hours to chill.

Servings: 12. Serving size: 1 slice. Per serving: 582 calories, 9.5 g protein, 31.09 g fat, 64.17 g carbohydrates, 0.28 g dietary fiber, 307 mg sodium, 51.52 g sugars, 188 mg cholesterol


  • You can also substitute strawberries for the mangoes. Just make purée with about 1 1/2 quarts of strawberries. Also, the cake may be made as rounds and layered. If baking in layers, use round pans and adjust baking times as needed. You may use wooden dowels to help hold stacked layers together.

Correction: October 1, 2014
The third-to-last item in the instructions for Mango Tres Leches Cake was corrected to indicate that all of the milk mixture gets poured over the cake, not half of the milk mixture.

October 2014 Recipe Contest