Mango Tres Leches Cake

Name: Mango Tres Leches Cake: A Tropical Twist on a Classic Dessert
Prep time: 30 min
Cook time: 45 min
Total time: 675 min
Ingredients: Eggless sponge cake; With egg sponge cake ((This is my go-to)); 8 oz condensed milk; 14 oz evaporated milk; 8 oz whole milk; 3 oz heavy cream; 10 oz mango juice or mango puree based on your preference; 1 tsp freshly ground cardamom powder; 2/3-1 cup heavy cream; 2-3 tbsp castor sugar; 1 tsp vanilla; 2-4 ripe mangoes cut into thin slices/pieces to top. ((I used Indian Kesar mangoes))

Indulge in the tropical delight of Mango Tres Leches Cake, the ultimate summer dessert that combines the richness of traditional Tres Leches Cake with the irresistible sweetness of ripe mangoes. This delectable treat combines the richness of traditional Tres Leches Cake with the irresistible sweetness of ripe mangoes, creating a symphony of flavors that’s sure to delight any palate. Because who doesn’t like mangoes and a delicious milk cake? With its moist sponge soaked in a luxurious blend of three milks and infused with the luscious essence of fresh mangoes, this cake is a true celebration of summer.

Whether you’re hosting a backyard barbecue or simply craving a taste of the tropics, this recipe is guaranteed to be a crowd-pleaser. Follow along as I guide you through the steps to create this heavenly dessert, perfect for any occasion. Get ready to elevate your baking game and satisfy your sweet cravings with this Mango Tres Leches Cake recipe – a slice of summer in every bite! This cake can be made eggless.

Happy Cooking!

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Why You'll Love This Recipe

Tropical Flavor: The infusion of ripe mangoes adds a refreshing and exotic twist to the classic Tres Leches Cake.
Moist and Decadent: Soaked in a trio of milks, this cake boasts an incredibly moist and rich texture.
Perfect for Gatherings: Its vibrant presentation and delightful taste make it an ideal dessert for parties and special occasions.

Who can say no to mangoes?!

Ingredients:

For the Sponge Cake:

Sponge cake with egg
Eggless Sponge cake

For the Milk Mixture:

Sweetened condensed milk
Evaporated milk
Whole milk
Heavy cream
Mango juice or mango puree
Freshly ground cardamom powder

For the Topping:

Heavy cream
Caster sugar
Vanilla extract
Ripe mangoes, thinly sliced

Steps

1. Prepare the Sponge Cake: Bake your preferred sponge cake (eggless or with eggs) in a deep baking dish to allow for soaking.

2. Mix the Milk Mixture: Whisk together the sweetened condensed milk, evaporated milk, whole milk, heavy cream, mango juice or puree, and cardamom powder until well combined.

3. Soak the Cake: Poke holes throughout the cooled sponge cake using a fork or toothpick. Pour about two-thirds of the milk mixture evenly over the cake. Reserve the remaining mixture in the refrigerator.

4. Chill: Cover the cake and let it soak in the refrigerator for at least 8-10 hours, allowing the flavors to meld.

5. Prepare the Whipped Cream Topping: Whip the heavy cream with caster sugar and vanilla extract until soft to medium peaks form.

6. Assemble: Spread the whipped cream over the soaked cake and top with thin slices of ripe mango.

7. Serve: Cut into pieces and serve with the reserved milk mixture poured over each slice.

Tips for the Best Mango Tres Leches Cake

Use Fresh Mangoes When Possible: Fresh, ripe mangoes add the best flavor and texture. Indian varieties like Kesar or Alphonso are ideal, but Ataulfo or Haden work well too. If fresh mangoes aren’t available, canned mango puree is a great substitute.
Don’t Skip the Chilling Time: For the ultimate moist and flavorful cake, let it soak in the milk mixture for at least 8-10 hours, preferably overnight. This step is key to achieving the iconic “tres leches” texture.
Poke Plenty of Holes: Use a fork or toothpick to create small, even holes throughout the sponge cake. This ensures the milk mixture soaks evenly into every bite.
Whip the Cream Just Right: Whip the cream to soft-medium peaks for the perfect topping. Over-whipping will make it grainy, while under-whipping won’t give it the structure needed to spread or pipe beautifully.
Adjust Sweetness to Taste: Depending on how sweet your mangoes are, you can adjust the amount of sugar in the milk mixture and whipped cream topping.
Reserve Extra Milk Mixture for Serving: Save a small portion of the milk mixture to drizzle over each slice while serving. It enhances the richness and flavor.
Decorate Just Before Serving: Add the mango slices and whipped cream topping just before serving to keep them looking fresh and vibrant.
Thaw the cake: This cake tastes best when served cool, so let it thaw for 20 mins out of the fridge before serving.
Experiment with Garnishes: Add toasted coconut, chopped pistachios, or a drizzle of mango puree over the whipped cream for extra texture and flavor.

These tips will help ensure your Mango Tres Leches Cake turns out perfect every time!

Frequently Asked Questions (FAQs)

Eggless or with egg sponge cake, which is better?
I prefer the sponge cake with egg. It is softer and soaks the liquid up better!

Can I use canned mango puree?
Yes, canned mango puree works well if fresh mangoes are not available.

How long should I soak the cake?
It’s best to soak the cake for at least 8-10 hours to ensure it absorbs the milk mixture fully.

Can I make this cake ahead of time?
Absolutely! In fact, preparing it a day in advance allows the flavors to develop even more.

What type of mangoes are best for this recipe?
Indian varieties like Kesar or Alphonso mangoes are ideal due to their sweetness and rich flavor.

Mango Tres Leches Cake: A Tropical Twist on a Classic Dessert

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SERVINGS

12servings

Prep Time 30

Cook Time 45

Chilling Time 10

Total Time 11 15

Ingredients

Sponge cake- Make the sponge cake as per your choice, recipes are below. I always recommend making your own so it soaks well.

Eggless sponge cake
With egg sponge cake (This is my go-to)

Milk mixture-

8 oz condensed milk
14 oz evaporated milk
8 oz whole milk
3 oz heavy cream
10 oz mango juice or mango puree based on your preference
1 tsp freshly ground cardamom powder

Topping-

2/3-1 cup heavy cream
2-3 tbsp castor sugar
1 tsp vanilla
2-4 ripe mangoes cut into thin slices/pieces to top. (I used Indian Kesar mangoes)

Directions

Prepare cake as per recipe. I used a deep baking dish to bake the cake, so I could soak and serve in that.
Milk mixture: Whisk condensed milk, evaporated milk, whole milk, heavy cream, mango juice, and cardamom powder together.
Poke holes in the sponge using a fork or toothpick, making holes throughout the cake.
Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Reserve rest in the fridge to serve with.
Cover and let it soak in the fridge for 8-10 hours at least.
Whip heavy cream with sugar, and vanilla essence, using an electric mixer/stand mixer till soft-medium peaks form.
Top the cake with whipped cream and top with mango slices.
Cut and serve with the reserved milk mixture to pour over it.

Tips for the Mango Tres Leches Cake

Prepare cake as per recipe. I used a deep baking dish to bake the
cake, so I could soak and serve in that.
Milk mixture:Whisk condensed milk, evaporated milk, whole
milk, heavy cream, mango juice, and cardamom powder together.
Poke holes in the sponge using a fork or toothpick, making holes
throughout the cake.
Mix the milk mixture just before pouring and pour about 2/3rd of it
all over the cake. Reserve rest in the fridge to serve with.
Cover and let it soak in the fridge for 8-10 hours at least.
Whip heavy cream with sugar, and vanilla essence, using an electric
mixer/stand mixer till soft-medium peaks form.
Top the cake with whipped cream and top with mango slices.
Cut and serve with the reserved milk mixture to pour over it.

Video

Hello,
I’m Pooja.

Growing up in Kolkata, food was a celebration in our house, a mix of tradition and a bit of curiosity for the flavors beyond. These days, I’m blending the spices of my heritage with a world of flavors I’ve picked up along the way.