Description
Refreshing, creamy, and tropical, this Mango Tres Leches is a Latin-inspired dessert that soaks a fluffy sponge cake in a mango-infused three-milk mixture. Topped with whipped cream and fresh mango, it’s indulgent yet light—the perfect summer dessert for birthdays, holidays, or even beach picnics.
Ingredients
Scale
For the sponge cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the mango milk soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup mango puree (fresh or canned)
For the topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh mango slices or diced mangoes, for garnish
- Optional: Sprinkle of ground cardamom
Instructions
- Bake sponge: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan. Sift flour, baking powder, and salt. In a bowl, beat yolks with 3/4 cup sugar until pale. Stir in milk and vanilla. Fold in dry ingredients. Separately, beat egg whites with 1/4 cup sugar until stiff peaks form. Fold whites into batter. Pour into pan and bake 25–30 minutes.
- Make soak: Blend evaporated milk, condensed milk, heavy cream, and mango puree until smooth.
- Soak cake: Cool sponge slightly. Poke holes all over with a fork. Slowly pour mango milk soak evenly over. Refrigerate at least 4 hours or overnight.
- Whipped topping: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cake.
- Finish: Garnish with fresh mango slices or diced mango, and a sprinkle of cardamom if desired. Serve chilled.
Notes
- Mango quality: Use ripe mangoes for the puree; canned works if fresh isn’t available.
- Best results: Chill the soaked cake overnight to deepen flavor and texture.
- Whipped cream: Whip just before serving for the fluffiest topping.
- Flavor variations: Add lime zest to the soak, or combine mango with pineapple puree.
- Serving: Ideal cold, paired with tropical drinks like agua fresca or smoothies.
- Storage: Refrigerate tightly covered up to 3 days. For transport, keep chilled and add topping at destination.
- Make-ahead: Sponge can be baked and frozen in advance, then soaked and decorated before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Hispanic
Keywords: Mango Tres Leches, Hispanic desserts, Mexican baking recipes, Ecuadorian desserts, tropical tres leches, summer easy dessert, fruity mango cake