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Tres Leches Cake with Mango Recipe

Tres Leches Cake with Mango

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 21-30 of 30

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  • on April 25, 2010

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    I think this cake is done in a 9 x 13 pan. A lot of ingredients for 8" pan. I have made it before and frosted it with whipped cream. Delicious!

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  • on April 23, 2010

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    I followed almost all the steps. I did not use the parchment paper. I just greased the pan and kept the cake there after it was done. By doing this you keep all the moist from the mix of the condensed , evaporated and whole milk in the cake. I poured the mix slowly . It is not too much liquid! Instead of the mango and the whipped cream , I pour some of the drained fruits of a canned fruit cocktail...Simply delicious!

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  • on April 19, 2010

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    Loved this. Note to those who have never made a tres leches cake -- take it slow when adding the liquid to the baked cake. Pour a little on and then let it soak it. It's really not too much!

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  • on April 19, 2010

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    I made this cake today for a party tonight. I was worried after reading the reviews and the amount of milk to dump over the cake, BUT, when I poured it over the cake, I did it in batches and let it soak in before adding more. It turned out BEAUTIFULLY and creamy!

    So, as a tip, more the milks over slowly when moistening the cake and be sure to let it soak in before adding more. It is just the right amount!!! Also, I cut my cake in the pan since it is fragile after it is soaked with the tres leches.

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  • on April 19, 2010

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    Made this cake and ended up throwing it out. When I was making the milk mixture to put on this cake I thought it seemed like a lot of liquid to pour over the baked cake. I only put about 3/4 of the mixture on it. There definitly had to be an error in the milk mixture ingredients. The cake was like milk with bits of crumbs in it and the bottom was hard. Luckily this was to be served at a family dinner so we all had a good laugh.

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  • on April 18, 2010

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    Thanks for the information. I will save my ingredients and make Emeril's recipe once again! It comes out perfect each time. Since my kids like whip cream, I do not make the egg white icing.

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  • on April 18, 2010

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    I'm a huge tres leches fan, though I've never tried it at home before. I was excited to see the recipe in this months Food Network Magazine. The cake itself was very dense and rather flavorless and as everyone else has said here: there was WAY too much liquid! Next time I will just use a white cake mix with the 1 to 1 to 1 mixture mentioned by Debra.

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  • on April 18, 2010

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    I saw this recipe in this month's food network magazine. I have always seen this dessert at Latino Supermarkets and thought I would give it a try. As the other reveiwers had shared there was way too much liquid and after sitting in the refridgerator overnight, my cake is still swimming and needs the assistance of a lifeguard to save it. Don't waste your money or your time on this one. If anyone from the food network reads this review please check the ratios because their must be an error.

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  • on April 09, 2010

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    The cake should have been rich, but the amount of milk mixture made it taste like baby cereal. Too much liquid and a waste of time and money.

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  • on April 05, 2010

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    When I made this cake, the cake itself seemed like it was going to be good. However, maybe the milk ratios didn't seem right because there was too much milk to pour over the cake and also what amount I did pour over, it did not go into the holes. I ended up having to pour out most of the milks after it had been in the refrigerator overnight because it never soaked in. We tried the cake anyway and it was terrible. It looked nothing like the picture. I have checked other similar recipes today and the milk ratios seem to be 1 to 1 to 1 (heavy cream, not whole milk - evaporated milk and sweetened condensed milk.

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