Tres Leches Mango Cake with Mango Whipped Cream Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- 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.
- Combine Flour Mixture: Gently fold the dry flour mixture into the egg yolk batter until just combined to keep the batter light.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the Dessert: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the cake using an offset spatula.
- 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
