Tres Leches Mango Cake with Mango Whipped Cream Recipe

Introduction

This Tres Leches Mango cake is a tropical twist on the classic Mexican dessert, featuring a light vanilla sponge soaked in three types of milk and topped with luscious mango whipped cream. It’s creamy, fruity, and perfect for any occasion where you want to impress with a refreshing treat.

Ingredients

• 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
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 1/2 cup heavy whipping cream
• 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)

Instructions

1. Step 1: Preheat your oven to 350℉. Grease only the bottom portion of a 9×13 inch baking dish with non-sticking spray, avoiding the sides.
2. Step 2: In a bowl, whisk together the flour, salt, and baking powder; set aside.
3. Step 3: In a large mixing bowl, combine egg yolks, 3/4 cup sugar, and vanilla extract. Beat with an electric mixer until thick and pale yellow, then stir in the milk.
4. Step 4: Gently fold the flour mixture into the egg yolk mixture until just combined.
5. Step 5: In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
6. Step 6: Fold half of the beaten egg whites into the batter gently, then fold in the remaining egg whites just until combined. Be careful not to overmix.
7. Step 7: Pour the batter into the prepared baking dish and spread evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool.
8. Step 8: In a liquid measuring cup, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy whipping cream.
9. Step 9: Once the cake has cooled, poke holes all over the top with a fork. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight.
10. Step 10: In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree.
11. Step 11: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the top using an offset spatula.
12. Step 12: Top with fresh mango chunks and drizzle with additional mango puree if desired. Slice and serve.

Tips & Variations

• For extra flavor, add a splash of rum or mango liqueur to the soaking mixture.
• You can substitute fresh mango puree with store-bought mango pulp if fresh mangoes are not in season.
• Beat the egg whites carefully to avoid deflating them and ensure a light sponge.
• To make it dairy-free, try using coconut milk versions of the three milks and coconut cream for the topping.

Storage

Store the cake covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled. If stored longer, the sponge may become too soggy. To serve, slice while cold; reheating is not recommended as it may break down the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake actually tastes better after soaking overnight as the milk mixture fully absorbs into the sponge, creating a moist and creamy texture.

What kind of mango is best for this recipe?

Use ripe, sweet mangoes like Ataulfo or Haden for the best flavor and smooth puree. Avoid underripe mangoes as they may be fibrous or lack sweetness.

Tres Leches Mango Cake with Mango Whipped Cream Recipe

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★★★★★

4.6 from 119 reviews

This Tres Leches Mango Cake is a luscious variation of the classic Latin American dessert, featuring a moist vanilla sponge cake soaked in a rich blend of evaporated, condensed, and heavy cream milks. Topped with a fluffy mango-infused whipped cream and fresh mango chunks, this dessert perfectly balances creamy textures with tropical flavors for a delightful treat.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

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)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease only the bottom of a 9×13 inch baking dish with non-stick spray, avoiding the sides to ensure proper rising.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Beat Egg Yolks: In a large mixing bowl, combine the egg yolks, 3/4 cup of sugar, and vanilla extract. Using an electric hand mixer, beat until the mixture is thick and pale yellow. Stir in the whole milk gently.
4. Combine Flour Mixture: Gently fold the dry flour mixture into the egg yolk batter until just combined to keep the batter light.
5. Beat Egg Whites: In a clean 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.
6. Fold Egg Whites into Batter: Fold half of the beaten egg whites into the batter carefully. Then fold in the remaining egg whites just until combined, taking care not to overmix to maintain airiness.
7. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
8. Prepare Soaking Mixture: In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream until fully combined.
9. Soak the Cake: Once cooled, poke holes all over the top of the cake with a fork to allow better absorption. Slowly pour the tres leches milk mixture over the cake evenly. Cover and refrigerate for at least 4 hours or preferably overnight for best results.
10. Make Mango Whipped Cream: In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree to incorporate the tropical flavor.
11. Assemble the Dessert: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the cake using an offset spatula.
12. Garnish and Serve: Top the whipped cream with fresh mango chunks and drizzle with additional mango puree if desired. Slice and serve chilled for a refreshing dessert experience.

Notes

• For best texture, ensure eggs are at room temperature before starting.
• Be careful not to overmix the batter to keep the sponge cake light and airy.
• The cake must be fully cooled before adding the milk mixture to prevent sogginess.
• Refrigerate the soaked cake for at least 4 hours, but overnight is ideal for maximum milk absorption.
• Use ripe, sweet mangoes for a naturally vibrant and flavorful topping.
• Optional: Drizzle extra mango puree on top for added moisture and presentation.

Keywords: Tres Leches, mango, sponge cake, Latin dessert, tropical cake, whipped cream topping, milk soaked cake