Name: Mango Tres Leches Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: Latin American
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 (optional); Fresh mango, peeled and cut into small chunks

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Introduction

Mango Tres Leches is a tropical twist on the classic Latin American dessert, featuring a light vanilla sponge cake soaked in a creamy milk mixture and topped with luscious mango whipped cream. This refreshing treat balances rich flavors with bright, fruity notes, perfect for warm days or any special occasion.

A single slice of mango cheesecake is shown on a white plate with subtle circular patterns. The dessert has three clear layers: a bottom creamy white crust, a thick middle yellowish sponge cake layer with a moist texture, and a top creamy pale yellow layer that is smooth and glossy. On the top layer, chunks of bright orange mango pieces are generously spread, along with a halved fresh red strawberry with seeds visible and green leaves still attached near the edge. Some mango cubes are placed beside the cheesecake on the plate. The background features blurred green and red fruits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, optional)
Fresh mango (peeled and cut into small chunks)

Instructions

Step 1: Preheat your oven to 350℉. Grease only the bottom of a 9×13 inch baking dish with non-stick spray, avoiding the sides.
Step 2: In a bowl, whisk together the flour, salt, and baking powder. Set aside.
Step 3: In a large mixing bowl, beat the egg yolks, 3/4 cup sugar, and vanilla extract with an electric hand mixer until thick and pale yellow. Stir in the milk gently.
Step 4: Fold the flour mixture into the egg yolk mixture until just combined.
Step 5: In a 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.
Step 6: Fold half of the beaten egg whites into the batter gently, then fold in the rest just until combined. Avoid over mixing to keep the batter airy.
Step 7: Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool.
Step 8: In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy whipping cream.
Step 9: Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake. Cover and refrigerate for at least 4 hours or overnight.
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.
Step 11: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the top using an offset spatula.
Step 12: Decorate with fresh mango chunks and drizzle with extra mango puree if desired. Slice and serve.

Tips & Variations

Use ripe, fragrant mangoes for the puree to bring out the best flavor in the whipped cream topping.
For a thicker soaking mixture, reduce the evaporated milk slightly or add a bit more sweetened condensed milk.
Try adding a splash of coconut rum or lime zest to the milk mixture for a tropical twist.
If fresh mangoes are unavailable, frozen mango pulp works well as a substitute.

Storage

Store the Mango Tres Leches covered in the refrigerator for up to 3 days. The flavors develop further when chilled, but the whipped cream topping is best enjoyed fresh. To reheat, serve chilled or let it sit at room temperature for 10-15 minutes before serving; reheating in the microwave is not recommended.

How to Serve

A slice of three-layer mango dessert sits on a white plate with subtle stripes. The bottom layer is a dense, light yellow cake with a slightly spongy texture. Above it is a smooth, creamy light yellow layer that looks soft and custard-like. The top layer is made of small cubes of bright orange mango pieces, arranged evenly and topped with a fresh red strawberry half with visible seeds and green leaves. Extra mango cubes are placed around the slice on the plate. The background shows an indistinct white marbled surface with blurred green mangoes and a red fruit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert dairy-free?

Traditional tres leches relies on dairy milks and cream for its signature texture, but you can experiment with coconut milk and coconut cream as substitutes. Keep in mind the texture and flavor will differ from the classic version.

How do I know when the sponge cake is done baking?

The cake is done when it turns golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cake light and absorbent.