Mango Tres Leches Cake (Print-Friendly Format)
Creamy tres leches meets tropical mango in this delightful dessert.
# Required Ingredients:
→ Sponge Cake
01 -
5 large eggs, separated, room temperature
02 -
1 cup white granulated sugar, divided
03 -
1 ½ teaspoon vanilla extract
04 -
¼ cup whole milk, room temperature
05 -
1 cup all-purpose flour, spooned and leveled
06 -
1 teaspoon baking powder
07 -
¼ teaspoon salt
→ Soaking Liquid
08 -
14 oz sweetened condensed milk
09 -
12 oz evaporated milk
10 -
½ cup heavy whipping cream
→ Mango Whipped Cream
11 -
1 cup heavy whipping cream, cold
12 -
¼ cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
½ cup mango puree (about 1 large mango, plus more for drizzling, optional)
→ Garnish
15 -
Fresh mango, peeled and cut into small chunks
# How to Make It:
01 -
Preheat your oven to 350℉. Grease only the bottom portion of a 9x13 inch baking dish with non-stick spray, avoiding the sides.
02 -
In a bowl, whisk together the flour, salt, and baking powder. Set aside.
03 -
Place egg yolks, ¾ cup sugar, and vanilla extract into a large mixing bowl. Using an electric hand mixer, beat until thick and pale yellow. Stir in the milk.
04 -
Gently fold the flour mixture into the egg yolk mixture until combined.
05 -
In a clean bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
06 -
Gently fold half of the beaten egg whites into the batter, followed by the remaining half, until just combined. Do not over mix.
07 -
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool while preparing the soaking mixture.
08 -
In a liquid measuring cup, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
09 -
Once the cake is cool, poke holes all over the top with a fork. Slowly pour the tres leches mixture over the cake. Cover and refrigerate for at least 4 hours or overnight.
10 -
In a large bowl, beat heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree.
11 -
Remove the cake from the refrigerator. Use an offset spatula to spread the mango whipped cream evenly over the cake. Garnish with fresh mango chunks and optional mango puree drizzle. Slice and serve.
# Additional Information:
01 -
Allowing the cake to chill overnight provides the best texture and flavor.