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Mango Tres Leches

Mango Tres Leches Cake: Your Ultimate Tropical Delight

Mango Tres Leches is a moist and flavorful twist on the classic dessert that captures the essence of summer.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Latin American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 large eggs, separated, room temperature for structure and richness
  • 1 cup white granulated sugar divided; consider coconut sugar for a twist
  • 1.5 teaspoons vanilla extract pure is highly recommended
  • 0.25 cup whole milk, room temperature or almond milk as lighter alternative
  • 1 cup all-purpose flour spooned and leveled; gluten-free blend optional
  • 1 teaspoon baking powder leavening agent
  • 0.25 teaspoon salt balances sweetness
For the Soak
  • 14 ounces sweetened condensed milk essential for soaking
  • 12 ounces evaporated milk or coconut milk for dairy-free version
  • 1.5 cups heavy whipping cream divided, use for whipped topping
For the Topping
  • 0.25 cup powdered sugar can be omitted for less sweetness
  • 0.5 cup mango puree about 1 large mango, plus more for drizzling
  • fresh mango for garnish, cut into small chunks

Equipment

  • 9x13-inch baking dish
  • Medium Bowl
  • Large Bowl
  • Spatula
  • Electric Mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease the bottom of a 9x13 inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat together egg yolks, ¾ cup of sugar, and vanilla until pale yellow. Stir in milk.
  4. Fold the dry mixture into the wet mixture gently.
  5. Beat egg whites until soft peaks form, then slowly add remaining sugar and beat until stiff peaks form.
  6. Gently fold the egg whites into the batter.
  7. Pour the batter into the baking dish and spread evenly. Bake for about 25 minutes.
  8. Whisk together evaporated milk, condensed milk, and heavy cream for soaking.
  9. Once cooled, poke holes in the cake and pour the soak mixture over it.
  10. Refrigerate for at least 4 hours or overnight.
  11. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in mango puree.
  12. Spread the mango whipped cream over the cake and garnish with fresh mango chunks and additional puree.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 200IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Room temperature eggs whip better for light cake. Soak overnight for optimal flavor. Use ripe mango for garnish just before serving.

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