I recently saw a recipe in the New York Times for a Mango Tres Leches Cake. I love mangoes, so I had to try it, but with my usual baking changes: whole wheat flour instead of white and less sugar. I also substituted coconut oil for butter and coconut milk for dairy milk. The result was better than I could have imagined, with friends at a potluck asking me for the recipe. I forgot to tell them it was made with whole wheat flour, and no one even commented on it. It was especially tender, so I don’t think anyone could tell. I hope you check the recipe out.
http://cookinginmexico.com/2011/04/12/coconut-mango-tres-leches-cake/

Kathleen

That looks so absolutely delicious, Kathleen.  That whipped cream and mango on top of the happy tan cake with all that coconut flavor—I can just tell it’s insanely delicious!!!!  All I can say is excuse me for staring!!!!!!

i saw the recipe and was just about to get this started.  a mango tres leches cake sounds like a match in heaven!

Probá la receta y me contás cómo queda.
Este año cumplo los 50 años, y si pudiera,
iría a pasear a Hawaii y a que me hicieras mi
queque!!!!
Uno de los queques divinos de RHC, de chocolate.
mmmm… qué bonito sueño.

rico Silvia!

Kathleen, your Coconut Mango Tres Leches cake looks divine