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Mango Tres Leches Cake Recipe

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4.5 from 107 reviews

Mango Tres Leches is a delightful tropical twist on the classic Latin American dessert. This moist sponge cake is soaked in a luscious mixture of evaporated milk, sweetened condensed milk, heavy cream, and fresh mango puree, delivering a creamy, fruity flavor. Topped with fluffy whipped cream and fresh mango slices, this dessert offers a perfect balance of rich dairy and bright mango sweetness, ideal for warm-weather indulgence or special occasions.

Ingredients

For the Sponge Cake

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

For the Mango Tres Leches Soak

  • 1 cup evaporated milk
  • ¾ cup sweetened condensed milk
  • ½ cup heavy cream
  • ¾ cup mango puree (fresh or canned)

For the Topping

  • 1½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh mango slices or cubes for garnish

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a baking dish to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, beat the egg yolks with ¾ cup of the granulated sugar until the mixture becomes pale and thick. Stir in the whole milk and vanilla extract. Gradually fold the dry ingredients into this wet mixture to form the batter. In a separate bowl, beat the egg whites until soft peaks form; then slowly add the remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter to maintain airiness. Pour this batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before the next step.
  2. Make the Mango Milk Mixture: In a bowl, combine the evaporated milk, sweetened condensed milk, heavy cream, and mango puree, whisking until smooth. Once the cake has cooled, use a fork or skewer to poke holes all over the surface to help absorption. Slowly pour the mango milk mixture evenly over the cake, making sure it soaks in well. Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to become fully moist.
  3. Prepare the Topping: In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy topping. Spread this whipped cream evenly over the chilled, soaked cake. Garnish with fresh mango slices or cubes right before serving to enhance freshness and visual appeal.

Notes

  • Use ripe, sweet mangoes for the most vibrant flavor.
  • Allow the cake ample soaking time to achieve a moist texture.
  • Chill the dessert thoroughly to enhance flavor and ease of serving.
  • Pour the milk mixture slowly to ensure even absorption without oversaturating.
  • Garnish with fresh mango just before serving to maintain freshness and presentation.
  • This dessert can be made a day ahead and stored covered in the refrigerator for up to 3 days for best results.
  • Freezing is not recommended as it can alter the texture and make it watery upon thawing.

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