Mango Tres Leches Cake Recipe

Introduction

Mango Tres Leches is a tropical twist on the classic Latin American dessert, featuring a light vanilla sponge soaked in a rich three-milk mixture. Topped with mango-infused whipped cream and fresh mango chunks, it’s a refreshing and indulgent treat perfect for warm weather or any special occasion.

Ingredients

• 5 large eggs (separated, room temperature)
• 1 cup white granulated sugar (divided)
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk (room temperature)
• 1 cup all purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/4 tsp salt
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 1/2 cup heavy whipping cream
• 1 cup heavy whipping cream (cold)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mango puree (about 1 large mango, plus more for drizzling on top, optional)
• Fresh mango (peeled and cut into small chunks)

Instructions

1. Step 1: Preheat your oven to 350℉. Grease only the bottom of a 9×13 inch baking dish with non-stick spray, avoiding the sides.
2. Step 2: In a bowl, whisk together the flour, salt, and baking powder. Set aside.
3. Step 3: In a large mixing bowl, beat the egg yolks with 3/4 cup sugar and vanilla extract using an electric mixer until thick and pale yellow. Stir in the milk.
4. Step 4: Gently fold the flour mixture into the egg yolk mixture until just combined.
5. Step 5: In a clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
6. Step 6: Fold half of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined. Avoid over mixing to keep the batter airy.
7. Step 7: Pour the batter evenly into the prepared dish. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool.
8. Step 8: Whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream in a measuring cup.
9. Step 9: Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake. Cover and refrigerate for at least 4 hours or overnight to soak.
10. Step 10: In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree.
11. Step 11: Spread the mango whipped cream over the soaked cake with an offset spatula.
12. Step 12: Top with fresh mango chunks and drizzle with extra mango puree if desired. Slice and serve.

Tips & Variations

• For best results, use ripe, sweet mangoes for the puree and topping to enhance natural flavor.
• Try substituting coconut milk for evaporated milk to add a tropical depth.
• Be gentle when folding in egg whites to keep the sponge light and fluffy.
• Refrigerate the cake overnight for a more soaked and flavorful dessert.

Storage

Store the Mango Tres Leches covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled and should be kept cold to maintain its texture. Reheat is not recommended as the whipped cream topping can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango puree for this recipe?

Yes, canned mango puree works well if fresh mangoes are not available. Look for puree without added sugar or preservatives for the best flavor.

How do I ensure the cake stays moist?

Be sure to poke holes evenly in the cake before pouring the milk mixture and refrigerate it for several hours or overnight to allow full absorption.

Mango Tres Leches Cake Recipe

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★★★★★

4.6 from 697 reviews

This luscious Mango Tres Leches cake combines a light vanilla sponge cake soaked in a rich blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream—with a tropical twist of mango puree and fresh mango chunks. Topped with mango-infused whipped cream, this refreshing dessert is perfect for warm weather and special occasions.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Vanilla Sponge Cake

• 5 large eggs, separated (room temperature)
• 1 cup white granulated sugar, divided
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk (room temperature)
• 1 cup all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/4 tsp salt

Tres Leches Soaking Mixture

• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 1/2 cup heavy whipping cream

Mango Whipped Cream Topping

• 1 cup heavy whipping cream (cold)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mango puree (about 1 large mango, plus more for drizzling)
• Fresh mango, peeled and cut into small chunks for garnish

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease only the bottom of a 9×13 inch baking dish with non-stick spray, avoiding the sides to allow for cake rise.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
3. Whisk Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar and vanilla extract using an electric mixer until thick and pale yellow. Stir in the whole milk until combined.
4. Combine Batter: Gently fold the flour mixture into the egg yolk mixture until just combined to avoid overmixing.
5. Beat Egg Whites: In a separate clean bowl, beat the egg whites at high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks are reached.
6. Fold Egg Whites into Batter: Fold half of the beaten egg whites into the batter gently, then fold in the remaining egg whites until just combined to maintain airiness.
7. Bake the Cake: Pour the batter evenly into the prepared baking dish and bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
8. Prepare Soaking Mixture: In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy whipping cream until blended.
9. Soak the Cake: Once cooled, poke holes all over the cake surface with a fork. Slowly pour the tres leches mixture over the cake to soak it evenly. Cover and refrigerate for at least 4 hours or overnight for best results.
10. Make Mango Whipped Cream: In a chilled large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree to infuse flavor and color.
11. Assemble the Dessert: Remove the soaked cake from the refrigerator. Use an offset spatula to spread the mango whipped cream evenly over the top.
12. Garnish and Serve: Decorate the cake with fresh mango chunks and drizzle additional mango puree over the top. Slice and enjoy this refreshing mango tres leches cake.

Notes

• For best texture, use room temperature eggs to achieve maximum volume in the sponge cake.
• Allow the cake to soak thoroughly in the milks mixture for at least 4 hours to absorb the flavors fully.
• The mango puree can be adjusted in sweetness depending on the ripeness of your mangoes.
• Use an offset spatula for even spreading of the mango whipped cream topping.
• This dessert is best served chilled and eaten within 2 days for optimal freshness.

Keywords: mango tres leches, tres leches cake, mango dessert, vanilla sponge cake, milk-soaked cake, tropical dessert