Ingredients
- 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
Directions
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.
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By MaliahCupcake
tx
on June 18, 2011
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love it, my mom did it once i was blown away by the flavor so tasty!! She lost the receipt but we finally found it yay!
By ksmcalister_119...
Pagosa Springs, CO
on June 23, 2009
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I used canned mango that I dranined and pureed to mix with the milks( whole & sweet/condensed I used fresh mango for the rum sauce I added rasberries for color and let them marinate in the rum/sugar for a few hours. The real key for this recipe for me was to have the eggs at room temperature and even though I used a hand mixer getting the volume out of the eggs it took a while but well worth the wait it came out fantastic and my dinner guest were very pleased.
By kittyloo_22_9346976
Canonsburg, PA
on May 29, 2008
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My sister and I made this dessert for a Mexican themed dinner and our guests were raving about how good it was. It is pretty easy to make and was delicious served with vanilla bean ice cream.
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