Easy Mango Tres Leches

This Easy Mango Tres Leches cake is a delightful variation of the traditional Tres Leches cake that incorporates the tropical flavor of mangoes. The dessert consists of a light sponge cake soaked in a mixture of evaporated milk, condensed milk, heavy cream and mango puree.

This post may contain affiliate links. Please refer to the terms page for more information.

The Mango Tres Leches consists of two components:

• A light sponge cake
• The three milk topping with mango puree

Sponge cake ingredients

• Cornstarch and all-purpose flour
• Granulated Sugar
• Salt
• Eggs: separate the egg yolks from the whites into two mixing bowls. Allow to come to room temperature before starting the cake batter (approximately 1 hour).

See recipe card for quantities.

Mango Tres Leches topping ingredients

• Heavy Cream
• Evaporated milk
• Sweetened condensed milk
• Mangos: you may use fresh or frozen mangos. If using frozen, defrost and drain well before using.

See recipe card for quantities.

Cake instructions

Follow the instructions below to make the sponge cake for this easy mango Tres Leches dessert:

Sift together flour and cornstarch into a bowl. Set aside. Separate 6 eggs into 2 mixing bowls. Allow to come to room temperature (approximately 1 hour).

Add ½ of the granulated sugar to the bowl with the egg yolks. Using the whisk attachment begin mixing on medium speed. Continue whisking until the egg yolks are light and thick (about 3 minutes).

Add salt to the bowl with the egg whites. Using the whip attachment, begin mixing on medium speed until the whites become foamy. Slowly pour the remaining sugar into the bowl while the mixer is still running. Increase the speed to medium-high and whip the egg whites until they hold a medium peak.

Gently fold the whipped egg yolks into the egg whites mixture.

Add ½ of the flour/cornstarch mixture to the bowl with the eggs. Fold gently until the dry ingredients are incorporated.

Add the remaining flour/cornstarch mixture to the bowl. Fold gently until the dry ingredients are incorporated.

Pour the sponge cake batter into an 9" x 13" baking pan (do not grease the pans). Smooth the top with an offset spatula.

Bake for 25 minutes. The cake will have risen and the top will be a golden color. A toothpick inserted in the center of the cake will come out clean. Remove from the oven and allow to cool for 15 minutes. Use a fork to poke holes all over the top of the cake. 

Topping instructions

Combine the mango chunks, sweetened condensed milk, evaporated milk and heavy cream in a blender. Puree until smooth and well combined. Set aside 1 cup of the mixture to use for drizzling over cake when serving.

Slowly pour half of the remaining mixture evenly over the top of the cake. Wait 10 minutes and pour the remaining mixture over the cake. Place in refrigerator for 2 hours, or overnight, to allow the sponge cake to soak up the mango and milks mixture.

Whip heavy cream and powdered sugar until stiff peaks form. Spread over the top of the Tres Leches cake.

Slice cake into desired serving sizes. Drizzle 2 tablespoons of the reserved mango and milks mixture onto a dessert plate. Place cake slices on top drizzle. Add fresh mango slices and enjoy!

Variations

This Mango Tres Leches is easily adaptable to a variety of taste preferences. Consider the following variations:

• Pineapple - replace the mango with pineapple chunks.
• Coconut mango - replace the heavy cream with full-fat coconut milk. For even more coconut flavor, toast some shredded coconut and sprinkle over the whipped cream topping.
• Boozy - add ¼ cup of rum to the three milk soak. This creates a dessert reminiscent of a mango daiquiri.

Equipment

You need the following equipment to make this easy Mango Tres Leches recipe:

• 9" x 13" baking pan: I prefer to use a glass pan but you may use any pan you already have. The pan should be at least 2" deep.
• Stand or hand mixer
• Measuring cups and spoons
• Food processor or blender

Storage

The dairy elements of this recipe are perishable. To store, cover well with plastic wrap and place in your refrigerator for up to 2 days.

This easy mango Tres Leches does not freeze well.

FAQ

More mango desserts

Love mango in your desserts? Check out a few of these recipes:

📋 Recipe

Mango Tres Leches

This Easy Mango Tres Leches is a delightful variation of the traditional tres leches cake that incorporates the tropical flavor of mangoes.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 25 minutes mins

Assembly and Resting time 2 hours hrs

Total Time 3 hours hrs 40 minutes mins

Course Dessert

Cuisine Spanish

Servings 15

Calories 309 kcal

Equipment

• Hand Mixer or Stand Mixer
• 1 9" x 13" baking pan (at least 2" deep)

Ingredients

  

1x2x3x

Sponge Cake

• 6 Large Eggs, separated
• 1 ¼ Cups Granulated sugar, divided
• ¾ Cup All-purpose flour
• ¾ Cup Cornstarch
• ¼ teaspoon Salt

Mango & Three Milks Soak

• 1 Cup Heavy cream May substitute whole milk or half & half
• 1 14 ounce can Sweetened condensed milk
• 1 12 ounce can Evaporated milk
• 1 Cup Mango, peeled and diced into ½" cubes approximately 2 medium mangos

Topping (optional)

• 2 Cups Heavy cream
• ¾ Cup Powdered sugar

Instructions

 

Sponge Cake

• Preheat oven to 325℉
• Sift together flour and cornstarch into a bowl. Set aside.
• Separate 6 eggs into 2 mixing bowls. Allow to come to room temperature (approximately 1 hour).
• Add ½ of the granulated sugar to the bowl with the egg yolks. Using the whisk attachment begin mixing on medium speed. Continue whisking until the egg yolks are light and thick (about 3 minutes).
• Add salt to the bowl with the egg whites. Using the whip attachment, begin whipping on medium speed until the whites become foamy.
• Slowly pour the remaining sugar into the egg whites bowl while the mixer is still running. Increase the speed to medium-high and whip the egg whites until they hold a medium peak.
• Gently fold the beaten egg yolks into the egg whites mixture.
• Add ½ of the flour/cornstarch mixture to the bowl with the eggs. Fold gently until all the dry ingredients are incorporated.
• Add the remaining flour/cornstarch mixture to the bowl. Fold gently until all the dry ingredients are incorporated.
• Pour the sponge cake batter into an ungreased 9" x 13" baking pan. Smooth the top with an offset spatula.
• Bake for 25 minutes (do not overbake). The cake will have risen and the top will be a golden color. A toothpick inserted in the center of the cake will come out clean. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to poke holes all over the top of the cake. 

Mango & Three Milks Soak

• Combine the mango chunks, sweetened condensed milk, evaporated milk and heavy cream (1 cup) in a blender or food processor. Puree until smooth and well combined.
• Set aside 1 cup of the mixture to use for drizzling over cake when serving.
• Slowly pour half of the remaining mixture evenly over the top of the cake. Wait 10 minutes and pour the remaining mixture over the cake.
• Place in refrigerator for 2 hours, or overnight, to allow the sponge cake to soak up the mango and milks mixture.

Topping (optional)

• Whip heavy cream and powdered sugar until stiff peaks form. Spread over the top of the Tres Leches cake.

Plating

• Slice cake into desired serving sizes. Drizzle 2 tablespoons of the reserved mango and milks mixture onto a dessert plate. Place cake slices on top drizzle. Add fresh mango slices and enjoy!

Notes

• Note: the 9"x13" pan does not need to be greased before baking the sponge cake.
• Storage: The dairy elements of this recipe are perishable. To store, cover well with plastic wrap and place in your refrigerator for up to 2 days.

Nutrition

Calories: 309kcalCarbohydrates: 37gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 128mgSodium: 81mgPotassium: 99mgFiber: 0.4gSugar: 20gVitamin A: 927IUVitamin C: 4mgCalcium: 45mgIron: 1mg

Keyword mango tres leches recipe

Tried this recipe?Let us know how it was!