Mango Tres Leches

Mango Tres Leches combines the rich, creamy goodness of the traditional Latin American dessert with the sweet and refreshing taste of mango. This tres leches is perfect for summer gatherings, celebrations, or any occasion where you want a dessert that is both decadent and refreshing.

This Mango Tres Leches starts with a light and airy sponge cake, baked until golden and fluffy. Once cooled, the cake is soaked in a mixture of three milks and topped with homemade mango whipped cream, mango puree and fresh chunks of mango.

On the hunt for more fruity mango recipes to try this summer, then try Coconut Sago with Mango, Churro Chips with Fruit Salsa, and Starbucks Mango Dragon Fruit Lemonade.

Why You’ll Love This Recipe

• Tropical flavor- The addition of mango brings a refreshing, tropical twist to the classic cake.
• Super moist- The three-milk soak ensures every bite is incredibly moist and rich.
• Light and airy- The sponge cake base is light, airy, and perfect for absorbing the delicious milk mixture.
• Creamy topping- The whipped cream topping adds a smooth, creamy layer that complements the cakes texture.
• Perfect summer dessert- Its refreshing mango flavor makes it an ideal treat for hot summer days.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Flour- Use standard all-purpose flour for a light and airy cake texture. Make sure to spoon the flour into your measuring cup to avoid excess flour.
• Leavening- I use baking powder. This helps the cake rise and makes it nice and fluffy.
• Sugar- Used to sweeten the cake batter and stabilize the egg whites.
• Eggs- I use large eggs. Make sure to pull them from the refrigerator 2 hours before mixing so they have time to come to room temperature.
• Whole milk- Make sure to use full-fat whole milk.
• Evaporated milk- Adds a creamy texture to the soak mixture. It’s different from sweetened condensed milk, so be sure to use both as specified.
• Sweetened condensed milk- Adds a sweet and rich, creamy consistency to the milk mixture.
• Heavy cream- Ensure the heavy cream is chilled for easier whipping.
• Mango pulp- Use fresh, ripe mangos for the best flavor. I use a high-powered blender to puree the mangos, but you can also use a food processor.

Ingredient Notes Substitutions

• Tres leches mixture- You can also use coconut milk, whole milk or half and half.
• Mangos- If you can’t find fresh mangos, you can use frozen to make the whipped cream topping. Use fruits such as berries, pineapple or kiwi for garnish.
• Alcohol- For an adult version, you can add rum to the milk mixture.

How To Make This Vanilla Sponge Cake

STEP 1: Preheat and prepare: Preheat your oven to 350℉. Then, grease only the bottom portion of a 9×13 inch baking dish with non-sticking spray. Try to avoid spraying the sides.

STEP 2: Mix the dry ingredients. In a bowl, whisk together the flour, salt and baking powder. Set aside.

STEP 3: Beat the egg yolks with the sugar. Place the egg yolks, 3/4 cup sugar and vanilla extract into a large mixing bowl. Then, using an electric hand mixer, beat the mixture until it is thick and turns pale yellow. Next, stir in the milk.

STEP 4: Mix the dry and wet ingredients. Gently fold the flour mixture into the egg yolk mixture until combined.

STEP 5: Beat egg whites. In a clean bowl, beat the egg whites on high speed until soft peaks form. Then, gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.

STEP 6: Fold in the egg whites. Gently fold in half the beaten egg whites into the batter, then fold in the remaining egg whites just until combined. Do not over mix, or else this will deflate the egg whites.

STEP 7: Bake. Pour the cake batter into the prepared baking dish and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool as you prepare the soaking mixture.

Soaking and Assembly

STEP 1: Prepare milk mixture- In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

STEP 2: Soak the cake- Once the cake is cool, poke holes all over the top with a fork. Then, slowly pour the tres leches mixture over the entire cake. Cover and refrigerate for at least 4 hours or overnight.

STEP 3: Make the whipped topping. In a large bowl, beat the heavy whipping cream, sugar and vanilla extract until stiff peaks. Then, gently fold in the mango pulp.

STEP 4: Frost the cake. Remove the cake from the refrigerator. Then, use an offset spatula to spread the mango whipped cream over the cake.

STEP 5: Finish. Top the mango whipped cream with chunks of fresh mango. Drizzle with additional mango puree (optional). Slice and enjoy!

Expert Baking Tips

• Room temperature ingredients- When making the cake, make sure that your eggs and milk are at room temperature before mixing. This helps the batter mix more evenly and rise better.
• Gently mix- When folding in the egg whites, do it gently and carefully to avoid deflating them. By doing this, you will help keep the cake light and airy.
• Soak evenly. Make sure to pour the liquid evenly over the cake. Don’t just focus on the center of the cake, but along the edges too. Or else some parts of the cake will be more dry and others too wet.
• Allow the cake to chill- After soaking the cake with the liquid, let it chill in the refrigerator for at least 4 hours or overnight. This gives the cake enough time to absorb the liquid.
• Don’t over the whip cream- Once your cream forms soft peaks, do not walk away. Keep an eye on it to prevent it from getting too stiff. This will cause it to look clumpy and curd-like.
• Ripe mangos- Use ripe, but firm mangoes for the best flavor and texture. If they are overripe, they can be too mushy, while underripe mangos might be too tart.

FAQ

Storing and Freezing

Store this Mango Tres Leches in the refrigerator. Cover the cake with plastic wrap or place it inside an airtight container. The cake will stay fresh for up to 5 days.

Freezing

I do not recommend freezing this cake because the texture will change. Once it is frozen and thawed, it will become mushy.

Helpful Tools and Equipment

• Mixing bowls- Have a few mixing bowls of different sizes.
• Mixer- A stand mixer or hand mixer is definitely needed for beating the eggs.
• Sifter- I always like to sift my dry ingredients to make sure to remove any clumps.
• 9×13 baking pan- This is a standard pan for baking cakes. You can use ceramic, nonstick, or whatever kind you have on hand.
• Rubber spatula- Perfect for folding in the ingredients gently.
• Vegetable peeler- Great for peeling the mangoes efficiently and minimizing waste.
• Blender- To make the mango puree, I use a high-speed blender. You can also use a food processor.

More Cake Recipes To Try

Try These Easy To Make Dessert Recipes Too!

• Strawberry and White Chocolate Cheesecake
• Blueberry Fritters with Blueberry Glaze
• Banoffee Tartlets
• Cinnamon Rolls with Oreos
• French Creme Brûlée

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