Description
Mango Tres Leches Cake is a luscious and moist dessert perfect for summer gatherings. This traditional Latin American cake is soaked in a blend of three milks, then topped with a creamy mango whipped topping, making it a refreshing and indulgent treat bursting with tropical flavor.
Ingredients
Scale
Cake
- 5 large eggs (room temperature)
- 1.25 cups white granulated sugar
- 2.5 teaspoons vanilla extract
- 0.25 cups whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Milk Soak
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1.5 cups heavy whipping cream
Topping
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 0.5 cups mango puree
- Fresh mango chunks for garnish
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease the bottom of a 9×13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure the cake rises evenly.
- Beat Egg Yolks: In a large bowl, beat the egg yolks with 3/4 cup of sugar until the mixture becomes thick and pale. Then add in the whole milk and vanilla extract, mixing thoroughly.
- Combine Batter: Gradually fold the dry flour mixture into the egg yolk mixture using a spatula, being careful to keep the batter light.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining sugar, and continue beating until stiff peaks are achieved.
- Incorporate Egg Whites: Gently fold the whipped egg whites into the batter to maintain airiness and ensure a fluffy cake.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Milk Soak: While the cake is baking and cooling, whisk together the sweetened condensed milk, evaporated milk, and 1.5 cups heavy whipping cream in a bowl until smooth.
- Soak the Cake: Once cooled, poke holes all over the surface with a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours or overnight for best results.
- Make Mango Whipped Topping: Beat the remaining 1.5 cups heavy whipping cream with powdered sugar until stiff peaks form. Gently fold in the mango puree until well combined.
- Assemble and Garnish: Remove the soaked cake from the fridge, spread the mango whipped topping evenly over the surface, and garnish with fresh mango chunks.
- Serve: Slice the cake into squares and serve chilled for a refreshing summer dessert delight.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with almond, oat, or coconut milk and cream.
- Use fresh or frozen mangoes to make the mango puree depending on availability.
- Ensure eggs are at room temperature to achieve maximum volume when beating.
- Allowing the cake to soak overnight enhances flavor and moistness.
- For a lower sugar option, consider sugar-free sweetened condensed milk and adjust powdered sugar accordingly in the topping.
