Mango Tres Leches Recipe
Discover the irresistible charm of Mango Tres Leches, a luscious twist on the classic tres leches cake that brings tropical sunshine straight to your dessert table. This cake is an exquisite harmony of airy vanilla sponge soaked in a rich trio of milks, all crowned with a velvety mango-infused whipped cream and fresh mango chunks. The Mango Tres Leches offers a moist, creamy, and fruity explosion of flavor that feels like a festive celebration with every bite. If you’ve been searching for a dessert that feels both decadent and refreshingly vibrant, this recipe is your new best friend.
Ingredients You’ll Need
Each ingredient in this Mango Tres Leches recipe plays a vital role, blending simplicity with the rich flavor and texture that make this cake so unforgettable. From the fluffy sponge base to the creamy milk soak and the luscious mango topping, every component is essential for creating that perfect balance.
- 5 Large eggs (separated, room temperature): Egg yolks build richness while the whipped egg whites ensure a light, airy sponge.
- 1 cup White granulated sugar (divided): Sweetens the cake and stabilizes the egg whites for fluffy texture.
- 1 1/2 tsp Vanilla extract: Adds warm depth and classic flavor to the sponge and cream.
- 1/4 cup Whole milk (room temperature): Keeps the batter moist and tender.
- 1 cup All purpose flour (spooned and leveled): The structure of the cake depends on this carefully measured flour.
- 1 tsp Baking powder: Gives just enough lift to keep the sponge light.
- 1/4 tsp Salt: Enhances all the other flavors.
- 14 oz Sweetened condensed milk: The milky sweetness that soaks into the sponge for that signature tres leches richness.
- 12 oz Evaporated milk: Adds creaminess and body to the soaking liquid.
- 1/2 cup Heavy whipping cream: Part of the soaking mixture to increase the luscious mouthfeel.
- 1 cup Heavy whipping cream (cold): Whipped for topping the cake into a fluffy, light frosting.
- 1/4 cup Powdered sugar: Sweetens and stabilizes the whipped cream topping.
- 1 tsp Vanilla extract: Infuses delicate aroma into the whipped cream.
- 1/2 cup Mango puree: The star ingredient of the twist, giving the whipped cream a vibrant tropical flavor and color.
- Fresh mango (peeled and cut into small chunks): Adds fresh bursts of fruitiness atop the finished cake, enhancing both texture and appearance.
How to Make Mango Tres Leches
Step 1: Prepare the Vanilla Sponge Cake
Start by preheating your oven to 350℉, ensuring it’s nice and ready to bake the perfect sponge. Grease only the bottom portion of a 9×13 inch baking dish – this prevents the cake from sticking without interfering with sides rising. Whisk together your flour, salt, and baking powder, then set aside. In a separate bowl, beat the egg yolks with 3/4 cup sugar and vanilla until thick and pale yellow, imparting a rich base flavor. Stir in milk gently to keep the batter tender. Next, fold in the dry ingredients carefully, then turn your attention to egg whites. Whip them to soft peaks, add remaining sugar gradually, then beat to stiff peaks. Folding half the egg whites first lightens the batter, and adding the rest carefully prevents deflating that crucial airy texture. Pour this magical batter evenly into your dish and pop it in the oven for about 25 minutes, or until a toothpick comes out clean. Your beautifully golden vanilla sponge is the foundation of this Mango Tres Leches.
Step 2: Make the Tres Leches Soaking Mixture
While your cake cools, whisk together sweetened condensed milk, evaporated milk, and half a cup of heavy cream. This trio is the heart of every tres leches cake, soaking into the sponge and transforming it into a moist, indulgent treat. The balance of richness and sweetness here is what makes Mango Tres Leches so incredibly luscious.
Step 3: Soak the Cake
Using a fork, gently poke holes all over the top of the cooled sponge – don’t be shy! These holes allow the milk mixture to seep deep inside. Slowly pour the milky soak over the cake, letting it absorb every drop. For best results, cover the cake and refrigerate it for at least 4 hours or preferably overnight. This gives the cake time to soak up all that creamy goodness uniformly, ensuring every bite is moist and flavorful.
Step 4: Prepare the Mango Whipped Cream Topping
In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Now the fun part: fold in the vibrant mango puree gently to avoid losing volume, creating a tropical twist on classic whipped cream. This mango whipped cream is the crowning glory of your Mango Tres Leches, adding a fruity brightness and creamy texture that feels like a celebration on your plate.
Step 5: Assemble and Garnish
Spread the mango whipped cream evenly over the soaked cake using an offset spatula for a smooth finish. Scatter fresh mango chunks generously on top and, if you like extra mango magic, drizzle with additional mango puree. Slice carefully and get ready to dive into the ultimate Mango Tres Leches experience!
How to Serve Mango Tres Leches
Garnishes
Fresh mango chunks are a natural partner, adding bursts of juicy texture that contrast perfectly with the creamy cake. You can also sprinkle toasted coconut flakes or chopped pistachios to introduce a subtle crunch and a nutty depth that complements the tropical notes beautifully.
Side Dishes
This Mango Tres Leches stands brilliantly on its own but pairs wonderfully with a simple cup of strong coffee or an herbal tea to balance its sweetness. For a festive gathering, serve alongside a light citrus salad or mint-infused fruit salad to keep the palate fresh and lively.
Creative Ways to Present
For special occasions, serve the Mango Tres Leches in individual dessert glasses layered with soaked cake, whipped mango cream, and fresh mango bits for a sophisticated look. You can also transform it into cupcakes by baking mini sponge cakes and using a mango whipped cream swirl on top. These mini treats add flair and convenience to any party!
Make Ahead and Storage
Storing Leftovers
Cover leftover Mango Tres Leches tightly with plastic wrap or store in an airtight container and refrigerate. Because it is a milk-soaked cake, it keeps best in the fridge for up to 3 days, maintaining that moist, soft texture and fresh mango flavor.
Freezing
Freezing Mango Tres Leches is possible but not ideal due to the dairy components and fresh mango. If you do freeze, wrap slices tightly in plastic wrap and then foil, freezing for up to one month. Thaw in the refrigerator overnight, though note the texture may be slightly softer after freezing.
Reheating
Reheating isn’t generally recommended for tres leches cake since it is best served chilled to preserve its signature creamy, cool texture. However, if you prefer it slightly warmed, use a microwave on low power in short bursts, but avoid heating the mango topping to prevent melting and altering flavors.
FAQs
What makes this Mango Tres Leches different from traditional tres leches?
The mango puree folded into the whipped cream and fresh mango chunks on top bring a tropical, fruity twist that brightens the classic creamy sweetness, making each bite refreshingly unique while keeping the beloved moist texture.
Can I use canned mango puree, or should I use fresh mangoes?
Fresh mango puree will give the best natural flavor and vibrant color, but canned mango puree can be used in a pinch. Just make sure it’s pure and unsweetened to control the sweetness in the cake.
How long should the cake soak in the milk mixture?
For the perfect balance, refrigerate the cake with the milk soak for at least 4 hours, but overnight is best. This ensures the cake absorbs all that luscious liquid fully, making it wonderfully moist without becoming soggy.
Can I make this recipe dairy-free or vegan?
Mango Tres Leches relies heavily on dairy products for its signature flavor and texture, so substituting dairy with plant-based alternatives will require recipe adjustments and won’t taste quite the same. However, experimenting with coconut milk and non-dairy cream might bring a fun variation.
What are some tips for folding in egg whites?
Always fold gently using a spatula in a sweeping motion to combine without deflating the whipped egg whites. Overmixing will cause your cake to lose volume and become dense instead of light and fluffy.
Final Thoughts
I can’t recommend enough giving Mango Tres Leches a try. It’s the perfect marriage of light, moist cake with rich, creamy milk soak and bright, tropical mango that will absolutely impress both family and friends. Whether for a special occasion or just a sunny day craving, this cake brings joy and indulgence in every mouthful. Trust me, once you taste it, Mango Tres Leches will become a new dessert favorite you’ll want to make again and again.
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Mango Tres Leches Recipe
- Total Time: 4 hours 45 minutes (including soaking time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Mango Tres Leches is a tropical twist on the classic Latin American dessert. This moist vanilla sponge cake is soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream, then topped with luscious mango whipped cream and fresh mango chunks for a refreshing, fruity finish. Perfect for summertime celebrations or when you want a creamy, fruity treat.
Ingredients
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
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 (optional)
- Fresh mango, peeled and cut into small chunks for topping
Instructions
- Preheat and prepare baking 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 to allow the cake to rise properly.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later incorporation into the batter.
- Prepare egg yolk mixture: In a large mixing bowl, combine the egg yolks, 3/4 cup of the granulated sugar, and vanilla extract. Using an electric hand mixer, beat until the mixture is thick and pale yellow, indicating it has incorporated air. Stir in the whole milk gently until combined.
- Fold in dry ingredients: Gently fold the flour mixture into the egg yolk mixture until fully combined without overmixing to preserve the batter’s lightness.
- Beat egg whites: In a clean, grease-free bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, ensuring the egg whites are glossy and hold shape.
- Incorporate egg whites into batter: Fold half of the beaten egg whites into the yellow batter gently to lighten it. Then fold in the remaining half just until combined, careful not to deflate the mixture.
- Bake the sponge 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. Remove from oven and let cool completely while preparing the soaking mixture.
- Prepare soaking mixture: In a liquid measuring cup, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup heavy whipping cream until smooth.
- Soak the cake: Once the cake has cooled, use a fork to poke holes all over the surface to help the milk mixture soak in. Slowly pour the tres leches mixture evenly over the cake. Cover and refrigerate for at least 4 hours or preferably overnight to allow full absorption.
- Make mango whipped cream topping: In a large bowl, beat 1 cup cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the mango puree to create a smooth, fruity cream.
- Assemble and garnish: Remove the soaked cake from the refrigerator. Using an offset spatula, spread the mango whipped cream evenly over the top. Garnish with fresh mango chunks and drizzle additional mango puree over the top for extra flavor and visual appeal.
- Serve: Slice the Mango Tres Leches and serve chilled, enjoying its creamy texture and tropical flavors.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Do not grease the sides of the baking dish to allow the cake to rise properly.
- Use ripe, sweet mangoes for the puree and toppings to maximize flavor.
- Allow the cake to soak overnight if possible for best texture and taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- This dessert can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 160 mg
Keywords: Mango Tres Leches, tres leches cake, mango dessert, tropical cake, sponge cake, moist cake, Latin American dessert, whipped cream topping, mango puree, summer dessert
