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
- 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.
- 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
