Dalia Ceja

Dalia Ceja is a Latina in love with sharing lifestyle tips and trends focused on fashion, travel, food, drinks and fiestas.


Mexican Mango Cake

Food & DrinkDaliaComment

In honor of Mother’s Day, I decided to whip out my go to recipe for this delicious and light cake that everyone seems to love. I personally think there should be over-the-top displays of appreciation and beauty celebrating all moms and, in this case, it will come in the form of a delectable dessert.

I simply adore everything about mangos and what a better way than to add a hint of this exotic fruit into the salsa for the cake. You’ll be surprised at how easy this recipe is to make and the presentation is equally as beautiful. It’s true, I love food that looks as good as it tastes! This cake is delicate and impressive and sure to bring a huge smile to any mom’s face. Enjoy and bon appétit!


{For step-by-step cooking directions watch my video below!}

Mexican Mango Cake Serves 8 Cook Time: 1 hour 15 minutes   Level: Medium

Ingredients for the Cake: 3 cups cake flour 6 large eggs 3 sticks of unsalted butter at room temperature 2 tsp vanilla extract 2 cups granulated sugar 2/3 cup buttermilk 1 tsp salt 1 1/2 tsp baking powder orange zest

Ingredients for Mango Salsa: 2 1/2 cups chopped fresh or frozen and thawed mango 2  cups granulated sugar 8 oz cream cheese 2 tbsp water edible flowers as garnish, optional

Directions for Cake: Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, beating well after each addition then mix in vanilla extract, buttermilk and orange zest. Then add dry ingredients and continue mixing. Pour batter into a cake pan. Bake for 45 to 50 minutes at 350 degrees. Remove cake pan from oven and place on a wire rack and allow cake to cool completely. Invert cake onto a platter or serving tray.

Directions for Mango Salsa: Combine the mango, water, sugar and cream cheese in a blender or food processor and mix until smooth adding extra water if necessary. Pour the mango salsa evenly over the cake and feel free to decorate with edible flowers.

Tip: Try the Mango cake with Ceja Vineyards "Dulce Beso" Late Harvest Dessert Wine! This wine has richness with an opulent concentration of white peach, vanilla, tropical essences and citrus accents which will pair beautifully with the cake! Ole!

*Images via Ariel Ceja

Guacamole Recipe

Food & DrinkDaliaComment
When life gives you lemons… make guacamOLE!

The key to making a well-rounded guacamole is having the perfect amount of acidity, spiciness and texture. I don’t know about you but I like my guacamole fully loaded with red onions, cilantro, tomatoes, jalapenos & more!

Having grown up in a Mexican household, I consider myself a guacamole enthusiast and find any excuse to make a batch and enjoy it with a nice cold beer {a Bohemia to be exact!).

For details on how to make my recipe please check below!


Dalia’s Guacamole

Serves 4-6 people


  • 4 avocados
  • 3 roma tomatoes
  • 1/2 bunch cilantro
  • 1 red onion
  • 1 Serrano chile
  • *2 pickled jalapeño chiles
  • Lemon juice to taste
  • 1/4 cup of pickled jalapeño juice
  • Tortilla chips or tostadas

*You can find pickled jalapeño cans in most supermarkets or Latino stores


Cut the avocado lengthwise, take out the pit and spoon out the meat of the avocado. Slightly mash the avocado and squeeze some lemon juice over the top (so that the avocado won’t brown). Finely chop all of the ingredients and add them to a bowl. Don’t mix ingredients until you’re ready to serve. Add salt and pepper to taste and serve with chips or tostadas! Pair with a nice cold Bohemia cerveza or your favorite *Chardonnay! Ole!

*Favorite wine pairing: Ceja Vineyards Chardonnay