Name: Mango Tres Leches Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: Mexican
Ingredients: 5 Large eggs, separated, room temperature; 1 cup White granulated sugar, divided; 1½ teaspoon Vanilla extract; ¼ cup Whole milk, room temperature; 1 cup All purpose flour, spooned and leveled; 1 teaspoon Baking powder; ¼ teaspoon Salt; 14 oz Sweetened condensed milk; 12 oz Evaporated milk; ½ cup Heavy whipping cream; 1 cup Heavy whipping cream, cold; ¼ cup Powdered sugar; 1 teaspoon Vanilla extract; ½ cup Mango puree (about 1 large mango), plus more for drizzling on top (optional); Fresh mango, peeled and cut into small chunks

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Introduction

Mango Tres Leches is a tropical twist on the classic Latin American dessert. This moist sponge cake soaked in three kinds of milk gets a luscious mango whipped cream topping that perfectly balances creamy and fruity flavors. It’s a refreshing treat that’s sure to impress.

A single slice of mango cake sits on a white plate with faint gray lines, placed on a white marbled surface. The cake has three visible layers: a bottom moist white cream layer, a thick middle yellow mango sponge layer, and a top creamy white layer swirled with mango sauce that is light yellow in color. On top, several small, bright orange mango cubes are scattered, along with a halved red strawberry with green leaves in the center. A large mango cube rests on the plate near the cake slice. The background is softly blurred, showing more mango cubes in a white bowl and whole mangoes along with some strawberries photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large eggs, separated, room temperature
1 cup white granulated sugar, divided
1 ½ teaspoons vanilla extract
¼ cup whole milk, room temperature
1 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
¼ teaspoon salt
14 oz sweetened condensed milk
12 oz evaporated milk
½ cup heavy whipping cream (for soaking liquid)
1 cup cold heavy whipping cream (for mango whipped cream)
¼ cup powdered sugar
½ cup mango puree (about 1 large mango), plus more for drizzling
Fresh mango, peeled and cut into small chunks for garnish

Instructions

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.
Step 2: In a bowl, whisk together flour, salt, and baking powder. Set aside.
Step 3: In a large mixing bowl, beat egg yolks, ¾ cup sugar, and vanilla extract with an electric mixer until thick and pale yellow. Stir in milk.
Step 4: Gently fold the flour mixture into the egg yolk mixture until just combined.
Step 5: In a clean bowl, beat egg whites on high speed until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
Step 6: Fold half of the beaten egg whites into the batter gently, then fold in the rest just until combined, being careful not to deflate the whites.
Step 7: Pour batter into prepared dish, spread evenly, and bake for 25 minutes or until a toothpick inserted comes out clean. Let cool.
Step 8: Whisk together evaporated milk, sweetened condensed milk, and ½ cup heavy cream in a measuring cup.
Step 9: Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate at least 4 hours or overnight.
Step 10: Beat 1 cup cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in mango puree gently to create mango whipped cream.
Step 11: Spread mango whipped cream over the soaked cake using an offset spatula.
Step 12: Garnish with fresh mango chunks and drizzle additional mango puree on top. Slice and serve.

Tips & Variations

For extra flavor, use ripe, sweet mangoes for the puree and garnish.
You can substitute flavored extracts like coconut for vanilla to add a different twist.
To make individual servings, try layering the components in small glasses for a mango tres leches parfait.

Storage

Store leftover mango tres leches covered in the refrigerator for up to 3 days. The cake absorbs the milk well but will soften over time. Reheat is not recommended as it is best enjoyed chilled.

How to Serve

A close-up image of a creamy two-layer dessert on a white plate placed on a white marbled surface, with the bottom layer being a dense, light beige cake with a slightly crumbly texture, topped by a thick, smooth, pale yellow custard layer that drips slightly over the edges; scattered on top are bright yellow mango chunks and a halved red strawberry with visible seeds, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the sponge cake a day ahead and keep it wrapped tightly at room temperature. Assemble and soak the cake on the day you plan to serve it for the best texture.

What if I don’t have fresh mango?

Frozen mango puree works fine as a substitute. Just thaw it completely and drain any excess liquid before folding into the whipped cream.