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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/mango-tres-leches-cake-recipe/