Mango Tres Leches Recipe

Prepare yourself for a tropical twist on a classic favorite—Mango Tres Leches is the dreamy dessert you’ll crave all summer long! Imagine fluffy sponge cake soaked in sweet, creamy milk, topped with billowy mango whipped cream and a crown of juicy fresh mangoes. It’s a showstopper at every gathering, bursting with vibrant color and sun-kissed flavor in every bite.

Why You’ll Love This Recipe

  • Tropical Upgrade: Mango Tres Leches transforms the beloved classic with the sweet, sunshine flavor of ripe mangoes, making every bite blissfully refreshing.
  • Ultra Moist & Dreamy: The airy sponge soaks up every drop of the three-milk mixture, delivering a melt-in-your-mouth texture you can’t resist.
  • Crowd-Pleasing Presentation: Golden mango chunks and luscious whipped cream look spectacular, guaranteeing this dessert a starring role at any celebration.
  • Make-Ahead Magic: Prep Mango Tres Leches the night before—it’s even more delicious (and lower stress!) when served chilled.
Mango Tres Leches Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated—Mango Tres Leches is made with pantry staples and a handful of star ingredients. Each one plays a role: from creating a lofty sponge to delivering that irresistible creamy, fruity finish.

  • Large eggs (separated): These are key to a light, airy sponge—separating and whipping the whites gives the cake its lovely lift.
  • White granulated sugar: Adds sweetness and structure; divided for both cake batter and whipping whites.
  • Vanilla extract: Infuses the sponge and cream with warm aroma—don’t skip for classic flavor notes.
  • Whole milk: Keeps the cake tender and perfectly moist from the inside out.
  • All purpose flour: Forms the structure but remember to spoon and level so your cake stays light.
  • Baking powder & salt: Baking powder gives rise, and salt sharpens all those sweet tropical flavors.
  • Sweetened condensed milk, evaporated milk, heavy cream: This classic tres leches trio turns the cake into a rich, custardy treat—it’s where the magic happens!
  • Heavy whipping cream: Whip it cold for the dreamiest, most stable topping.
  • Powdered sugar: Sweetens and stabilizes your whipped cream.
  • Mango puree: Fresh, ripe mangoes are best, but canned works in a pinch—this is the star of your whipped topping, and a drizzle takes it over the top.
  • Fresh mango: Peeled and chopped, these juicy bites make every slice sing with color and flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Making Mango Tres Leches is as fun to customize as it is to eat! Whether you’re using what you have on hand or switching things up for dietary needs, this dessert welcomes experimentation and creativity.

  • Coconut Tres Leches: Swap some of the heavy cream or milk with full-fat coconut milk for a truly island-inspired flavor, and garnish with toasted coconut flakes for crunch.
  • Lactose-Free Version: Use lactose-free canned milks and whipped coconut cream to make this treat suitable for sensitive tummies—still rich, still dreamy!
  • Berry Bliss: Replace mango puree with pureed strawberries or raspberries, and top with fresh berries instead for a tangy, colorful spin.
  • Mini Mason Jar Cakes: Bake the sponge in cupcake pans or layer everything in small jars for adorable, individual desserts at parties or picnics.

How to Make Mango Tres Leches

Step 1: Prepare the Sponge Cake

Start by preheating your oven and prepping a 9×13-inch baking dish—grease only the bottom to help the sponge climb the sides and stay fluffy. Whisk together flour, salt, and baking powder, then beat egg yolks with sugar and vanilla until pale and thick. Stir in the milk for moisture, then gently fold in the dry ingredients until smooth. In a separate bowl, whip the egg whites with remaining sugar until stiff peaks form; carefully fold these in, preserving all that lovely air. Spread the batter evenly in your pan and bake until golden and springy.

Step 2: Make the Tres Leches Mixture

While your cake cools, combine sweetened condensed milk, evaporated milk, and heavy cream in a pitcher or large measuring cup. This trio transforms the cake from ordinary to unforgettable—don’t be shy pouring it all over the cooled cake. Use a fork to poke holes all over, ensuring the milky syrup sinks into every nook and cranny.

Step 3: Chill and Soak

Cover your milk-soaked sponge and refrigerate for at least four hours—if you can wait overnight, even better! This resting time lets the cake fully absorb the flavors, turning it into that signature ultra-moist tres leches texture we all love.

Step 4: Whip Up the Mango Cream

For the crowning glory, whip cold heavy cream with powdered sugar and vanilla until it holds stiff peaks. Gently fold in your fresh mango puree to create a billowy, sun-colored cloud of tropical goodness. Spread generously over your chilled cake.

Step 5: Garnish and Serve

Finish your Mango Tres Leches with a flourish: scatter cubes of ripe mango over the top and, for extra flair, drizzle with a swirl of mango puree. Slice, serve, and get ready for a round of applause!

Pro Tips for Making Mango Tres Leches

  • Egg-White Whipping Wonders: Ensure your mixing bowl is spotlessly clean and completely grease-free before whipping those egg whites—this guarantees sturdy, lofty peaks for a feather-light sponge.
  • Perfect Mango Purée: Use super-ripe mangoes for vibrant flavor and natural sweetness, and puree until silky smooth so it folds seamlessly into the whipped cream.
  • Patience Pays Off: Don’t rush the soak! The longer you let Mango Tres Leches chill, the better it tastes—overnight is ideal to let every bit of cake get drenched and dreamy.
  • Serving Slices Like a Pro: For those beautiful, clean cuts, use a sharp knife dipped in hot water and wiped between slices—this keeps pieces looking as fresh as they taste.

How to Serve Mango Tres Leches

Mango Tres Leches Recipe - Recipe Image

Garnishes

The crowning touch for Mango Tres Leches is definitely the garnish. Pile on extra cubes of fresh, golden mango for bursts of juicy sweetness, or try a scatter of passion fruit seeds for a playful crunch and a pop of color. A little lime zest sprinkled overtop adds a citrusy aroma that pairs beautifully with all the tropical flavors.

Side Dishes

Since Mango Tres Leches is rich and creamy, keep your sides light—think citrusy fruit salads, a platter of fresh berries, or a crisp sparkling lemonade. If you want to keep with a Latin theme, serve alongside strong, hot coffee or iced café con leche to balance the dessert’s sweetness.

Creative Ways to Present

Get playful with presentation! Try serving Mango Tres Leches in individual glasses or mason jars for a charming, picnic-perfect twist. Layer the soaked cake and mango cream for a trifle effect, or cut out rounds with a ring mold for a sophisticated plated dessert—drizzle with a spiral of mango puree for restaurant-worthy flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Mango Tres Leches keeps beautifully in the fridge. Simply cover the dish tightly with plastic wrap (or transfer slices to an airtight container) and refrigerate for up to 3 days—just be sure to eat it while the mango is still fresh and vibrant!

Freezing

You can freeze un-topped sponge cake, tightly wrapped, for up to a month. However, once it’s soaked and finished with whipped cream and fruit, Mango Tres Leches is at its best enjoyed fresh—freezing can change the creamy texture and make mangoes mushy. If you must freeze, do so before garnishing, then thaw in the fridge and decorate before serving.

Reheating

Since this is a chilled dessert, reheating isn’t necessary. In fact, Mango Tres Leches is most delicious straight from the fridge, when the cream is cool and the cake is delightfully moist. If you’re making ahead, just let it sit at room temperature for a few minutes before slicing for the creamiest texture.

FAQs

  1. Can I use canned mango puree for Mango Tres Leches?

    Yes, you can! While fresh mangoes deliver the brightest flavor and color, canned puree is a quick, reliable substitute—just make sure to choose an unsweetened puree and taste as you go to avoid making the cream too sweet.

  2. Can I make Mango Tres Leches a day ahead?

    Absolutely—Mango Tres Leches actually benefits from an overnight chill! The cake absorbs more of the milk mixture, creating a wonderfully soft, decadent texture. Hold off on adding the whipped cream and fresh mango until just before serving for the best results.

  3. What’s the best type of mango for this recipe?

    Choose ripe, sweet mangoes such as Ataulfo or Kent varieties—they blend into a silky puree and provide luscious flavor to the cream. Look for mangoes that yield slightly to a gentle squeeze and have a rich, honeyed aroma.

  4. Can I make Mango Tres Leches gluten-free?

    Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour in the sponge cake. Make sure the blend contains xanthan gum or another binder to help the cake hold its structure when soaking up all that lovely tres leches mixture.

Final Thoughts

Mango Tres Leches isn’t just a dessert—it’s a celebration of summer’s sweetest, sunniest flavors! I hope you give it a try and share it with friends and family—it might just become your new warm-weather ritual. Enjoy every luscious, mango-studded bite!

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Mango Tres Leches Recipe

Mango Tres Leches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 55 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Description

Indulge in the tropical sweetness of Mango Tres Leches, a luscious twist on the classic tres leches cake. This recipe combines a light and airy vanilla sponge cake soaked in a three-milk mixture, topped with a velvety mango whipped cream and fresh mango chunks.


Ingredients

Units Scale

Sponge Cake

  • 5 Large eggs separated, room temperature
  • 1 cup White granulated sugar divided
  • 1 1/2 teaspoon Vanilla extract
  • 1/4 cup Whole milk room temperature
  • 1 cup All purpose flour spooned and leveled
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt

Soaking Liquid

  • 14 oz Sweetened condensed milk
  • 12 oz Evaporated milk
  • 1/2 cup Heavy whipping cream

Mango Whipped Cream

  • 1 cup Heavy whipping cream cold
  • 1/4 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1/2 cup Mango puree about 1 large mango, plus more for drizzling on top (optional)

Garnish

  • Fresh mango peeled and cut into small chunks

Instructions

  1. Vanilla Sponge Cake – Preheat oven to 350℉. Grease the bottom of a 9×13 inch baking dish. Whisk flour, salt, and baking powder. Beat egg yolks, sugar, and vanilla until pale. Fold in flour. Beat egg whites with sugar until stiff. Fold into batter. Bake for 25 minutes.
  2. Soaking and Assembly – Whisk together evaporated milk, sweetened condensed milk, and heavy cream. Poke holes in cooled cake, pour milk mixture over, refrigerate. Beat heavy cream, sugar, and vanilla until stiff, fold in mango pulp. Spread over cake. Top with fresh mango and extra puree.

Notes

  • For best results, refrigerate the cake for at least 4 hours before serving to allow the flavors to meld together.
  • Make sure the cake is completely cooled before pouring the tres leches mixture over it.
  • Feel free to adjust the sweetness of the mango whipped cream by adding more or less powdered sugar to suit your taste.

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 130mg

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