Mango Tres Leches Cake

Mango Tres Leches is my go-to summer dessert when I want something creamy and fresh but still a bit decadent. The combination of light vanilla sponge cake, rich milk soak, and mango-laced whipped cream always feels festive and brightens up any family meal.

I started making this Mango Tres Leches for my cousin’s birthday and now my nieces ask for it over ice cream and cookies every June It’s become our backyard barbecue signature and never fails to impress the crowd.

Ingredients

• Large eggs: At room temperature for airy sponge and easy whipping
• White granulated sugar: Divided for sweetness and stability in both yolks and whites Choose superfine if possible
• Vanilla extract: For warmth Aim for good quality vanilla for best flavor
• Whole milk: At room temperature to keep the crumb tender
• All purpose flour: Spooned and leveled for a light cake Always measure properly for perfect texture
• Baking powder: For lift Ensure your baking powder is fresh
• Salt: To balance and sharpen flavors
• Sweetened condensed milk: For richness and a caramel silkiness in the milk soak
• Evaporated milk: For creamy soak with less sweetness than condensed
• Heavy whipping cream: For both the soak and whipped topping Opt for Heavy Cream with 36 percent fat for best fluff
• Mango puree: From ripe mango so your cream tastes like pure summer Alphonso or Ataulfo mangoes are best
• Powdered sugar: In the whipped cream for a glossy stable finish
• Fresh mango: For garnish Choose mangoes that are slightly soft and smell fragrant

Step-by-Step Instructions

Make the Vanilla Sponge Cake:

Preheat to 350 degrees Fahrenheit and grease just the bottom of a 9 by 13 inch pan with nonstick spray Avoid the sides so the cake rises evenly

In a separate bowl whisk flour salt and baking powder thoroughly so baking powder distributes evenly

Whip the yolks with three fourths cup sugar and vanilla until mixture is thick and pale yellow This adds volume and a delicate crumb Stir in whole milk to loosen the texture

Fold the dry ingredients into the yolk mixture with gentle strokes Stop once no streaks remain so you do not toughen the batter

Beat the egg whites on high until soft peaks appear Gradually add remaining sugar and continue beating until stiff shiny peaks This creates a fluffy sponge

Gently fold half of the whipped egg whites into the batter to lighten it up Then fold in the rest using a spatula Take care not to over mix so your cake stays lofty

Spread the batter evenly in your prepared pan Bake for twenty five minutes or until a toothpick inserted comes out clean The cake should feel soft but spring back Allow it to cool fully before soaking

Soak and Assemble the Cake:

In a large measuring jug whisk together evaporated milk sweetened condensed milk and half a cup of heavy cream This classic milk soak gives the cake its signature tender milky crumb

Poke holes all over the cooled cake with a fork to help it absorb the tres leches mixture Slowly pour the milk soaking liquid over the surface letting it seep into the sponge Focus especially on the edges which dry out fastest

Cover tightly and chill at least four hours or overnight This resting step transforms the cake and intensifies the flavors

Make the Mango Whipped Cream and Finish:

Using a cold bowl and cold beaters whip heavy cream powdered sugar and vanilla until stiff and cloudlike This creates the lush topping

Fold in mango puree gently to preserve the lightness and infuse bright tropical flavor If you love mango go big with the puree here

Spread the mango whipped cream over the chilled cake using an offset spatula for a smooth finish

Scatter fresh mango chunks over the top and drizzle with extra mango puree if desired Slice and serve chilled The texture should be ultra plush and every bite infused with mango

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I adore the mango in this recipe because it takes the nostalgic tres leches cake and turns it into something memorable Last summer my nephew helped drizzle the mango puree over the top and it was the first time he asked for seconds on any dessert.

Storage Tips

Cover the cake tightly with plastic wrap and store in the refrigerator It keeps well for up to three days The whipped mango cream stays fluffy and the cake only gets better as it soaks Do not freeze after adding the whipped topping or mango garnish as the texture can become watery

Ingredient Substitutions

If you cannot find fresh mangoes use frozen mango thawed and blended until smooth For the whipped topping canned mango pulp delivers flavor but fresh gives a brighter note For dairy free try coconut whipped cream and coconut milk blend in the soak adjusting sweetness as needed

Serving Suggestions

Serve chilled in generous slices straight from the fridge This cake is delightful on its own but pairs beautifully with more fresh mango berries or even a light drizzle of passionfruit syrup I have also served tiny squares as part of a summer dessert bar

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This dessert is a bright, tropical way to celebrate summer. Every bite is pure mango joy!

Frequently Asked Questions

→ How do I keep the sponge light and fluffy?

Beating the eggs thoroughly and gently folding in the egg whites helps achieve a light texture. Avoid overmixing after adding the egg whites to prevent deflating the batter.

→ Can I use canned mango instead of fresh?

Canned mango puree works well for the whipped cream topping, but fresh mango pieces provide a brighter flavor and better texture for garnish.

→ Why poke holes in the cake before soaking?

Poking holes allows the milk mixture to fully absorb into the sponge, ensuring a moist, rich texture throughout each slice.

→ How long should I refrigerate before serving?

Chill for at least 4 hours, or overnight for best results. This lets the sponge fully absorb the milk blend, developing flavor and moisture.

→ Can this be made ahead of time?

Absolutely! Prepare a day in advance and refrigerate. Add the whipped cream and mango toppings just before serving for freshness.