Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Tres Leches Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 69 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Description

A luscious Mango Tres Leches Cake that combines the classic moistness of a traditional tres leches cake with vibrant tropical mango flavor. This Latin American dessert features a tender sponge soaked in a creamy mango-infused milk mixture, topped with light whipped cream and fresh mango slices, perfect for summer gatherings or any festive occasion.

Ingredients

For the Cake

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs (separated)
  • 1 cup granulated sugar (divided)
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

For the Milk Mixture

  • 1/2 cup mango purée
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup whole milk

For the Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mango purée
  • Fresh mango slices (for garnish, optional)

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is thick and pale. Stir in the whole milk and vanilla extract. Gently fold the flour mixture into the wet ingredients until just combined to avoid overmixing.
  2. Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Carefully fold the beaten egg whites into the cake batter, preserving as much air as possible for a light texture.
  3. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes.
  4. Prepare Milk Soak: While the cake cools, whisk together mango purée, evaporated milk, sweetened condensed milk, and whole milk until well combined. Poke holes all over the warm cake with a fork or skewer to allow the milk mixture to soak in thoroughly.
  5. Soak Cake and Chill: Slowly pour the milk mixture evenly over the cake, making sure it absorbs well. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to become moist.
  6. Make the Whipped Topping: Just before serving, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled cake.
  7. Garnish and Serve: Drizzle the remaining mango purée over the whipped topping and gently swirl with a spoon for a decorative effect. Garnish with fresh mango slices if desired. Serve chilled for the best flavor and texture experience.

Notes

  • Use ripe, sweet mangoes like Ataulfo or Kent for the best flavor in the purée.
  • You can substitute canned mango purée if fresh mangoes are not available.
  • For a tropical twist, sprinkle toasted coconut flakes on top of the whipped cream topping.
  • Ensure the egg whites are whipped properly for a light and fluffy cake texture.
  • Allow sufficient chilling time for the milk mixture to fully soak into the cake, making it extra moist.

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