Mango Tres Leches Cake – A Tropical Twist on the Classic
This Mango Tres Leches Cake combines the creamy richness of traditional tres leches with the vibrant flavor of ripe mangoes. Light, airy sponge soaked in a mango-milk mixture and topped with mango whipped cream—every bite is summer on a plate!
Ingredients
For the Sponge Cake
all-purpose flour1cup
baking powder1tsp
large eggs (room temperature)4
granulated sugar3/4cup
whole milk1/4cup
vanilla extract1tsp
For the Mango Milk Soak
mango puree (fresh or canned)1/2cup
sweetened condensed milk1/2cup
evaporated milk1/2cup- whole milk1/2cup
For the Topping
- heavy cream (chilled)1cup
powdered sugar2tbsp
mango puree1/2cup- Fresh mango cubes (for garnish)
Mint leaves (optional)
Nutrition (per serving)
Calories
337.5kcal (16.88%)
Protein
5.6g (11.26%)
Carbs
43.8g (15.91%)
Sugars
25.0g (50%)
Healthy Fat
4.4g
Unhealthy Fat
9.4g
% Daily Value based on a 2000 calorie diet
How to make Mango Tres Leches Cake – A Tropical Twist on the Classic
Make the Sponge Cake
- Step 1
Preheat oven to 170°C (340°F). Grease and line an 8-inch square or round cake pan.
- Step 2
In a bowl, sift flour and baking powder. Set aside.
- Step 3
In a large bowl, beat eggs and sugar until light, pale, and fluffy (about 5–6 minutes).
- Step 4
Gently fold in the dry ingredients.
- Step 5
Mix milk and vanilla, then fold it into the batter gently.
- Step 6
Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Step 7
Let the cake cool completely in the pan.
Prepare the Mango Milk Soak
- Step 1
Mix mango puree, condensed milk, evaporated milk, and whole milk.
- Step 2
Poke holes all over the cooled cake using a fork or skewer.
- Step 3
Slowly pour the milk mixture over the cake. Let it soak for 2–3 hours or overnight in the fridge.
Make the Topping
- Step 1
Whip chilled heavy cream with powdered sugar until soft peaks form.
- Step 2
Fold in mango puree gently to make mango whipped cream.
- Step 3
Spread the topping over the soaked cake.
Garnish & Serve
- Step 1
Decorate with fresh mango cubes and mint leaves.
- Step 2
Chill for at least 2 hours before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
337.5kcal (16.88%)
Protein
5.6g (11.26%)
Carbs
43.8g (15.91%)
Sugars
25.0g (50%)
Healthy Fat
4.4g
Unhealthy Fat
9.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use ripe Alphonso or Kesar mangoes for best flavor.
This cake tastes even better the next day!
FAQS
Can I use canned mango puree?
Yes, you can use canned mango puree if fresh mangoes are not available.
How long should I chill the cake before serving?
Chill the cake for at least 2 hours before serving for best results.
Can I make this cake in advance?
Yes, this cake can be made a day in advance and it tastes even better the next day.
What type of mangoes are best for this recipe?
Ripe Alphonso or Kesar mangoes are recommended for the best flavor.
Can I omit the mint leaves?
Yes, mint leaves are optional and can be omitted if desired.
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Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time! Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity,...
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