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.