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.
Equipment
- 1 9" x 13" baking pan (at least 2" deep)
- Bowls, measuring cups and spoons
- Wooden spoon to poke holes in cake
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
- Crack the eggs and put the yolks in one bowl and the whites in another. Let both sit out for about an hour so they can reach room temperature.6 Large Eggs, separated
- Preheat oven to 325℉ (160℃)
- Sift together flour and cornstarch into a bowl. Set aside.¾ Cup All-purpose flour, ¾ Cup Cornstarch
- Split the granulated sugar in half. You’ll use one half when mixing the egg yolks and the other half when beating the egg whites.1 ¼ Cups Granulated sugar, divided
- 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.¼ teaspoon Salt
- 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 the end of a wooden spoon 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 in a blender or food processor. Puree until smooth and well combined.1 14 ounce can Sweetened condensed milk, 1 12 ounce can Evaporated milk, 1 Cup Mango, peeled and diced into ½" cubes, 1 Cup Heavy cream
- 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.2 Cups Heavy cream, ¾ Cup Powdered sugar
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
Tried this recipe?Let us know how it was!