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Mango Tres Leches Recipe

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★★★★★

4.7 from 132 reviews

A luscious Mango Tres Leches cake featuring a light vanilla sponge soaked in a rich blend of three milks, topped with mango-infused whipped cream and fresh mango chunks for a tropical twist on the classic dessert.

Ingredients

Scale

Sponge Cake

  • 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

Soaking Liquid

  • 14 oz Sweetened condensed milk
  • 12 oz Evaporated milk
  • ½ cup Heavy whipping cream

Mango Whipped 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)

Garnish

  • Fresh mango, peeled and cut into small chunks

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350℉ (175℃). Grease only the bottom portion of a 9×13 inch baking dish with non-stick spray, avoiding the sides.
  2. Mix Dry Ingredients: In a bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
  3. Beat Egg Yolks and Sugar: In a large mixing bowl, combine the egg yolks, ¾ cup of sugar, and vanilla extract. Using an electric hand mixer, beat until the mixture is thick and pale yellow. Stir in the whole milk.
  4. Combine Dry and Wet Mixtures: Gently fold the flour mixture into the egg yolk mixture until just combined, being careful not to overmix.
  5. Beat Egg Whites: In a separate clean bowl, beat the egg whites at high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
  6. Fold Egg Whites into Batter: Gently fold half of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites carefully until just combined, avoiding deflating the mixture.
  7. Bake the 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. Let the cake cool completely.
  8. Prepare Soaking Mixture: In a liquid measuring cup, whisk together sweetened condensed milk, evaporated milk, and heavy whipping cream until well combined.
  9. Soak the Cake: Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the tres leches mixture evenly over the cake. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to fully absorb the milks.
  10. Make Mango Whipped Cream: In a large bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the mango puree until evenly mixed.
  11. Assemble and Garnish: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the top with an offset spatula. Garnish with fresh mango chunks and drizzle with additional mango puree if desired.
  12. Serve: Slice the cake and serve chilled for the best flavor and texture.

Notes

  • Use room temperature eggs for better volume in the sponge cake batter.
  • Be gentle when folding in the egg whites to maintain the cake’s light texture.
  • The cake benefits from soaking overnight for maximum flavor and moisture.
  • Fresh mangoes add the best flavor, but frozen mango puree can be used if fresh is unavailable.
  • Make sure to chill the heavy cream well before whipping to achieve stiff peaks easily.

Keywords: mango tres leches, tres leches cake, mango dessert, Mexican cake, sponge cake, whipped cream frosting, tropical desserts

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