Print

Mango Tres Leches Cake Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This Mango Tres Leches is a luscious twist on the classic tres leches cake, featuring a light and airy vanilla sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream. Topped with a fluffy mango-infused whipped cream and fresh mango chunks, this dessert offers a refreshing tropical flavor that’s perfect for any occasion.

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, optional)
  • Fresh mango, peeled and cut into small chunks for topping

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease only the bottom of a 9×13 inch baking dish with non-stick spray, avoiding the sides to help the cake rise evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Beat Egg Yolks Mixture: In a large mixing bowl, combine the egg yolks, 3/4 cup of the granulated sugar, and vanilla extract. Using an electric hand mixer, beat until the mixture is thick and pale yellow. Stir in the whole milk gently.
  4. Combine Batter: Carefully fold the dry flour mixture into the egg yolk mixture until just combined, taking care not to overmix.
  5. Beat Egg Whites: In a clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form.
  6. Incorporate Egg Whites: Gently fold half of the beaten egg whites into the batter to lighten it. Then fold in the remaining egg whites until just combined, ensuring not to deflate the mixture.
  7. Bake the Sponge Cake: Pour the batter evenly into the prepared baking dish. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
  8. Prepare the Soaking Mixture: In a liquid measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy whipping cream until well combined.
  9. Soak the Cake: Once the cake has cooled, poke holes all over the surface with a fork. Slowly pour the tres leches mixture over the cake, allowing it to soak in evenly. Cover and refrigerate for at least 4 hours or preferably overnight for best results.
  10. Make Mango Whipped Cream: In a large chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree, blending carefully to keep the whipped texture.
  11. Assemble the Cake: Remove the soaked cake from the refrigerator. Using an offset spatula, spread the mango whipped cream evenly over the top.
  12. Garnish and Serve: Top the mango whipped cream with fresh mango chunks. Optionally drizzle additional mango puree over the top. Slice into squares and serve chilled for a tropical, creamy dessert experience.

Notes

  • For best results, use ripe and sweet mangoes for the puree and topping.
  • Make sure eggs are at room temperature to achieve maximum volume when beating.
  • Do not overmix the batter after folding in the egg whites to keep the cake light and airy.
  • This dessert can be prepared a day ahead to allow flavors to develop fully.
  • Leftovers should be stored covered in the refrigerator and consumed within 2-3 days.

Keywords: Mango Tres Leches, tres leches cake, mango dessert, Mexican dessert, tropical cake, sponge cake, creamy cake

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