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–+ servings
9 inch by 13 inch pan with finished mango Tres Leches cake on a marble countertop

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
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Assembly and Resting time 2 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine Spanish
Servings 15
Calories 309 kcal

Equipment

Ingredients
  

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
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