Description
This Mango Tres Leches recipe is a luscious, tropical twist on the classic Latin American dessert. A moist vanilla sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream is topped with fluffy mango-infused whipped cream and fresh mango chunks, making it a refreshing and indulgent treat perfect for any occasion.
Ingredients
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 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: Preheat your oven to 350℉. Grease only the bottom of a 9x13 inch baking dish with non-stick spray, avoiding the sides to allow the cake to rise properly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
- 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 becomes thick and pale yellow. Stir in the whole milk gently.
- Combine Batter: Gently fold the flour mixture into the egg yolk mixture until just combined to maintain airiness.
- 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: Fold half of the beaten egg whites into the batter carefully, then fold in the rest just until combined, avoiding over-mixing to retain volume.
- 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.
- Mix Soaking Liquid: In a liquid measuring cup, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy whipping cream until smooth.
- Soak the Cake: Once cooled, poke holes all over the cake surface with a fork. Slowly pour the tres leches mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight for full absorption.
- Prepare Mango Whipped Cream: In a large bowl, beat cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the mango puree to incorporate flavor without deflating the cream.
- Assemble and Serve: Remove the soaked cake from the refrigerator. Spread the mango whipped cream evenly over the top using an offset spatula. Garnish with fresh mango chunks and drizzle additional mango puree if desired. Slice and enjoy your tropical mango tres leches!
Notes
- Use room temperature eggs for better volume when beating.
- Do not grease the sides of the baking dish to allow the cake to rise properly.
- Be careful not to overmix the batter once egg whites are folded in to maintain a light texture.
- Allow the cake to soak overnight for best flavor and moisture.
- Use fresh ripe mangoes for the best flavor in the puree and topping.
- Adjust sweetness in mango whipped cream by varying powdered sugar according to taste.
- Keep the whipped cream cold until ready to use to maintain stiffness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
