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Mango Tres Leches Cake Recipe

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★★★★★

4.6 from 73 reviews

This Mango Tres Leches is a delightful twist on the classic Latin American dessert, featuring a moist vanilla sponge cake soaked in a rich blend of three milks and topped with a luscious mango whipped cream and fresh mango chunks. Perfect for a refreshing and indulgent treat that balances sweetness with tropical fruit freshness.

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 on top, optional)
  • Fresh mango, peeled and cut into small chunks for garnish

Instructions

  1. Prepare Vanilla Sponge Cake: Preheat your oven to 350℉. Grease only the bottom of a 9×13 inch baking dish with non-stick spray, avoiding the sides. In a bowl, whisk together flour, baking powder, and salt and set aside.
  2. Mix Egg Yolk Batter: In a large mixing bowl, beat the egg yolks with 3/4 cup sugar and vanilla extract using an electric hand mixer until thick and pale yellow. Stir in the whole milk gently.
  3. Incorporate Dry Ingredients: Fold the dry flour mixture gently into the egg yolk mixture until just combined to maintain lightness.
  4. Whip Egg Whites: In a clean bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
  5. Combine Batter and Egg Whites: Fold half of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites carefully until fully incorporated without deflating the mixture.
  6. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  7. Prepare Soaking Mixture: In a measuring cup, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream.
  8. Soak the Cake: Once the cake is cool, poke holes throughout the surface using a fork. Slowly pour the tres leches milk mixture evenly over the cake. Cover the cake and refrigerate for at least 4 hours or overnight for best results.
  9. Make Mango Whipped Cream: In a large bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree until fully combined.
  10. Assemble the Dessert: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the top using an offset spatula.
  11. Garnish and Serve: Top with fresh mango chunks and drizzle additional mango puree over the whipped cream if desired. Slice and enjoy your tropical mango tres leches cake!

Notes

  • Room temperature eggs help to achieve better volume when whipping.
  • Do not spray the sides of the baking dish to allow the cake to cling for rising.
  • Be gentle when folding egg whites to avoid deflating the batter, ensuring a light and airy cake texture.
  • Allowing the cake to soak overnight yields the best flavor and moistness.
  • Use ripe, sweet mangoes for the best pureed flavor and fresh garnish.
  • You can substitute heavy cream with half-and-half for a lighter option but the texture may differ slightly.

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

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