My buddy Mo reminded me that I must blog about the Mango Dos Leches I made last month and before I forget, here it is :)
Living in Miami, we have an abundance of mango during the summer. My husband's grandparents and parents are always giving us a bag to take home after Sunday dinners. I like mango, but I'm not the type to peel the fruit and eat it while it drips all over the place and gets the kitchen counter messy. I do love mango shakes and mango used in other foods like salsa and relishes. I saw this recipe for the first time while watching the Food Network when I was on the treadmill working out. I know, I'm a masochist that likes looking at fabulous food being prepared while I'm trying to get buns of steel! Nonetheless, I saw Michael Chiarello prepare this Mango Dos Leches and knew I had to make it will all the fruit we had!
I like regular Tres Leches and although this one was good, it was not my favorite. But it was the favorite of everyone else! My husband's family loved it, my Parents loved it, and my friend Mo-the-mango-lover loved it too! We added more condensed milk on top of it when we served it because that's how we roll and we like it nice and sweet! I hope you enjoy!
Mango Dos Leche
Michael Chiarello, Easy Entertaining
* 6 eggs, at room temperature
* 1 cup sugar
* 1/8 teaspoon salt
* 1 cup all-purpose flour
* 1 can sweetened condensed milk
* 2 cups whole milk, scalded
* 12 ounces mango puree
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1 mango, diced
* Dark rum
* Brown sugar
Preheat oven to 350 degrees F.
Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.
Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar.