Name: Mango Tres Leches
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: Latin
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 5 large eggs, separated; 1 cup granulated sugar, divided; 1/3 cup whole milk; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 1/2 cup heavy cream; 1/2 cup mango puree; 1 cup heavy cream (for topping); 2 tablespoons powdered sugar; 1/4 cup mango puree (for topping); Fresh mango slices or mango curls

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A tropical twist on the classic tres leches cake, mango tres leches features a light, airy sponge soaked in a rich blend of three milks infused with fresh mango. Topped with silky mango cream and delicate mango curls, this refreshing dessert is perfect for any warm-weather celebration or special occasion.

Why You’ll Love This Recipe

Mango tres leches is a moist, decadent dessert that balances the richness of traditional tres leches with the bright, fruity flavor of fresh mango. The soft sponge absorbs the luscious mango-infused milk mixture, while the mango cream topping and vibrant mango slices provide an elegant finish. Easy to prepare and stunning to serve, it’s a showstopper for gatherings, birthdays, or festive meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk

For the milk mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream
1/2 cup mango puree

For the topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup mango puree
Fresh mango slices or mango curls

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the egg yolks with 3/4 cup of sugar until pale and thick. Stir in the milk and flour mixture until just combined.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly.
In a bowl, whisk together the evaporated milk, condensed milk, heavy cream, and mango puree. Slowly pour this mixture over the warm cake, allowing it to soak in. Chill for at least 4 hours or overnight.
For the topping, whip the cream with powdered sugar until stiff peaks form. Fold in the mango puree. Spread over the chilled cake and decorate with fresh mango slices or mango curls.

Servings and timing

This recipe yields 9 servings.
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 4 hours 50 minutes (including chilling time)
Calories: approximately 420 kcal per serving

Variations

Add a splash of coconut milk to the milk mixture for a tropical coconut-mango flavor.
Top with toasted coconut flakes for added texture.
Use passion fruit puree in the topping for a tangier twist.
Garnish with fresh mint leaves for a touch of color and aroma.

Storage/reheating

Store mango tres leches cake covered in the refrigerator for up to 3 days.
This cake is best enjoyed chilled. It is not suitable for reheating.

FAQs

Can I use canned mango puree?

Yes, canned mango puree works well, but fresh puree provides the brightest flavor.

Can I make this cake ahead of time?

Yes, it’s ideal to make the cake a day in advance so it has plenty of time to soak and chill.

Can I use a different fruit puree?

Yes, passion fruit, guava, or pineapple puree can be used for a different tropical twist.

How do I prevent the cake from becoming too soggy?

Allow the cake to cool slightly before pouring the milk mixture, and add the liquid slowly to ensure even absorption.

What type of mango is best for this recipe?

Ripe Ataulfo or Kent mangoes offer a sweet, smooth puree ideal for this cake.

Can I freeze mango tres leches?

Freezing is not recommended, as the texture of the soaked cake may change upon thawing.

How do I make mango curls for garnish?

Use a vegetable peeler to shave thin strips from firm mango slices.

Is this cake very sweet?

It is moderately sweet, with the fruit adding natural sweetness that balances the rich milk mixture.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for baking.

What can I serve alongside mango tres leches?

A cup of coffee or tea pairs well, or serve with extra fresh fruit on the side.

Conclusion

Mango tres leches is a beautiful, tropical-inspired dessert that combines light sponge cake, mango-infused milk, and creamy mango topping for a truly irresistible treat. Perfect for festive occasions or simply to enjoy a refreshing sweet, this cake offers bright flavor and luxurious texture in every bite. Serve chilled for a memorable finish to any meal.

Mango Tres Leches

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Author: Mia
Total Time: 4 hours 50 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

A tropical twist on the classic tres leches cake — light, airy sponge soaked in a rich blend of three milks infused with fresh mango, topped with silky mango cream and delicate mango roses for an irresistible, refreshing dessert.

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and flour mixture.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff. Gently fold into the batter.
Pour batter into prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.
In a bowl, whisk evaporated milk, sweetened condensed milk, heavy cream, and mango puree. Pour over the warm cake. Chill for at least 4 hours or overnight.
For the topping, whip heavy cream and powdered sugar to stiff peaks. Fold in mango puree. Spread over chilled cake and decorate with fresh mango slices or curls.