Mango-Coconut Tres Leches Parfaits

Mango-Coconut Tres Leches Parfaits

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  • 520 cal
  • 24g fat (15g sat)
  • 175mg chol
  • 95 sodium
  • 71g carb
  • 4g fiber
  • 54g sugars
  • 10g protein


  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 5 eggs
  • 3/4 cup sweetened condensed milk
  • 3/4 cup whole milk
  • 3/4 cup coconut milk
  • 3 large mangos, peeled and diced
  • Toasted coconut flakes, for sprinkling


Preheat oven to 350° F. Lightly butter and flour a 9- by 13-inch baking pan. Stir together flour, baking powder and salt in a small bowl.

Beat butter with an electric mixer for 1 minute, until it’s pale and fluffy. Scrape the bowl, then add sugar, beating at medium speed and scraping the bowl as needed, until incorporated. Add eggs one at a time, mixing on low speed. Stir flour mixture into the liquids in three equal parts, until each is just blended. Spread batter in a thin layer across the pan. Bake for 20 to 25 minutes, until cake is light golden brown.

Cool cake completely and cut into 1-inch cubes. Mix together milks in a small bowl. Divide cake cubes, milk mixture and mango evenly among 8 parfait glasses, alternating layers in thirds. Refrigerate glasses overnight. When ready to serve, sprinkle each parfait with toasted coconut.

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