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
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
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
