Mango Tres Leche Cake

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There are 3 things I look for on making desserts – it should worth my time, effort and calories. Last summer, I made coconut ice cream and I did have extra mango puree. So I tucked it in the freezer because I know I’m want to put this on a cake. Last weekend, I made this as our anniversary cake. This recipe is from Fine Cooking. The original recipe is called Boozy Berry Topped Tres Leche Cake. I omitted the booze to make it kid friendly and used the mango puree with the whipped cream.

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The tres milks for soaking:condensed milk, evaporated milk and heavy cream. image
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I used 2 round pans so I don’t have to serve it all at once and I could freeze the other for unexpected potluck, guests or for some other time when we crave for desserts (or maybe I don’t need to hide it).
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350°F for 20 minutes.

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I soaked them overnight which is actually better since the cake have more time to absorb the leches.
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Whipped cream, powdered sugar, vanilla, lemon zest and mango puree.

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It’s delicious. This is the best tasting tres Leche cake we ever eaten. It has a hint of mango but any fruits will do and even without whipped cream.

“Real love stories never have endings.” 
—Richard Bach

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