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–+ servings
Mango Tres Leches

Delicious Mango Tres Leches for a Refreshing Summer Treat

Mango Tres Leches is a refreshing summer dessert that blends rich tres leches cake with the juicy flavor of ripe mango.
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Prep Time 45 minutes
Cook Time 25 minutes
Soaking Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Latin American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 large eggs (separated) Use pasteurized eggs for safety if serving uncooked.
  • 1 cup white granulated sugar Sweetens the cake and stabilizes the egg whites; substitute organic cane sugar for a healthier option.
  • 1.5 teaspoons vanilla extract Enhances flavors; opt for pure vanilla for the best taste.
  • 0.25 cup whole milk Adds moisture; almond milk can be a great dairy-free swap.
  • 1 cup all-purpose flour Forms the base of the sponge cake; consider gluten-free blend for tailored option.
  • 1 teaspoon baking powder This is your leavening agent that helps the cake rise.
  • 0.25 teaspoon salt Balances sweetness, making all the flavors pop.
For the Soaking Mixture
  • 14 ounces sweetened condensed milk Provides the signature creaminess; it’s essential for your Mango Tres Leches!
  • 12 ounces evaporated milk Enhances moisture and richness for a decadent finish.
  • 0.5 cup heavy whipping cream Contributes fluffy texture; a dairy-free alternative works perfectly too.
  • 1 cup heavy whipping cream (for topping)
For the Topping
  • 0.25 cup powdered sugar Ideal for sweetening the whipped cream topping.
  • 0.5 cup mango puree Bring a fruity flavor to your topping.
  • fresh mango for garnish

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease only the bottom of a 9x13 inch baking dish with cooking spray or butter.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
  3. In a large mixing bowl, beat the egg yolks with 3/4 cup of granulated sugar and 1.5 teaspoons of vanilla extract until thick and pale yellow.
  4. Gently stir in 1/4 cup of whole milk until well-combined.
  5. Gradually fold the dry ingredients into the egg yolk mixture.
  6. Whip the 5 egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form.
  7. Gently fold half of the whipped egg whites into the batter; then fold in the remainder carefully.
  8. Pour the batter into the prepared pan, spreading it evenly. Bake for 25 minutes or until a toothpick inserted comes out clean.
  9. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy whipping cream.
  10. Once the cake has cooled completely, poke holes all over the surface. Slowly pour the soaking mixture over the cake and refrigerate for at least 4 hours or overnight.
  11. Whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Fold in 1/2 cup of mango puree.
  12. Spread the mango whipped cream over the top of the cake and garnish with fresh mango chunks and additional mango puree if desired.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 230mgFiber: 1gSugar: 32gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Use ripe, fresh mango for the topping to enhance flavor. Allow the cake to soak overnight for deeper flavors. Always whip egg whites properly for a fluffy texture.

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