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Cooking Notes
Heather
You can replace the fresh mango with a can of lease mango puree available in Indian grocery stores
Bart S.
The mango whipped cream for this recipe was amazing. I ended up serving a bowl of it with the cake.
One thing I would have done differently is that I used a springform pan and started to panic about the amount of liquid (from step 6) I needed to add into the cake after it had been baked. I was worried it would be leaking out in the fridge. So I would definitely make sure you have the right size baking pan for this ahead of time.
SG
The 'soak' part is very critical for the cake to be moist so don't hold back on the coconut milk mixture. Pureed mango from Indian store works great for this since there are no fibers from the fresh mango. However, the whipped cream becomes a bit runny when you add the puree to it. A tablespoon or so of milk powder helps the cream mixture to hold its texture.
Tyler
First time making a cake soak and i held back part of the "soak" because the cake was pretty much covered. Big mistake! Just pour all the liquid in even if it looks excessive.
Only plus side is i can make an extra small one with the ingredients i held back.
C
Cardamom and/or ginger go better with mangoes than does cinnamon. The substitution works great!
Han G
I made this for a coworker’s last day & everyone loved it. It came out nearly perfectly, but it could’ve used slightly more liquid. Next time I’d be a little more liberal with the whole milk and maybe do half a cup. I was overwhelmed with the tediousness of this recipe, but it was actually pretty easy to throw together. I’d also do slightly more than 2 cups of mango next time, for an extra mango punch. As another reviewer suggested, I used cardamom in the whipped cream w a pinch of cinnamon.
Kate
Can I halve this recipe for a smaller crowd and have it turn out?
Yaz
The cake was amazing! I wasn't quite as sold on the mango whipped cream, but my guests loved it, so it just comes down to preference. I chose to do dollops on each slice for that reason.
Mags on the Beach
This cake was okay - I much preferred the tres leches cake from KAF, while the ingredients are similar, the method on KAF made a lighter more absorbent cake that never got mushy. Maybe because of the way they use the yolks? I wish the mango was punchier too. It was well received, people ate it but it definitely needs some changes to make it out of this world delicious. I won't make it again as written, but it was fine. I just look for more than fine! I used ripe ataulfo mangos.
Kellie
I slightly over-beat the whipped cream before adding the mango purée and I think it balanced out perfectly. Would recommend pouring the milk mixture slowly over the center pieces before dumping the whole thing—my edge pieces were a little too saturated, while my center pieces were a bit dry, and I could probably have fixed it if I’d taken more time to pour.
becki
I made this. It’s amazing and worth the effort. One small piece of criticism- why slice the cake before frosting? Once I frosted it, I had no idea where those pieces/cuts were anymore!! Just poke it, don’t slice it.
Amanda
So delicious! I used the canned mango purée like other people suggested. I read the Alfonso mango purée was the best. It was quite delicious! The mango really elevates the dish.
C
Cardamom and/or ginger go better with mangoes than does cinnamon. The substitution works great!
efudd
Mango pulp from the Indian store (deep, Alphonso variety) comes in a 30 oz can—would you use about half in this recipe?
Suz
I liked how refreshing this cake was for a post taco dinner party, but I wish I hadn’t skimped on the sugar. I normally find things too sweet but because I used a mango purée instead of fresh mango it really could have used the added sugar in the mango and cream.
Jenny scott
I made this with Bob’s Red Mill one for one gluten free flour and it turned out wonderfully. I used the end of a wooden spoon to make the holes in the cake and let it sit overnight and the milk absorbed perfectly. I might leave out the brandy next time I make this for kids as the flavor was a bit strong.
Rheta
I made this for my husband’s birthday, and everyone loved it! Pour all the milk on top and allow time for it to soak in (I soaked for 5 hours.) I used champagne mangoes (yellow ones) because they have very little to no fiber. My husband is Filipino, so this was the perfect way to celebrate him!
Susan
This is a great recipe for a group. I use a base of a gluten free cake and add my own touches: if you like apricots, apricot jam adds another flavor component to this. I add it to the whipped cream. I use Trader Joe’s reduced sugar jam - it’s not as sweet as most. I also added 1/2 t vanilla to the whipped cream instead of cinnamon. Other toppings that work well with this: shredded coconut and pecans. That makes it more of a tropical treat!
carson pritchard
I did not like the texture of the cake itself at all, and I am an experienced cook.I did not feel it was worth all the details in cooking mixing folding, etcfor the outcome.I made this cake for my family on easter dinner and was very disappointedin the outcome.the mango itself was very mild and we even had to buy 4 to get it right
Evee
Dessert of the gods.
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