This Mango Tres Leches Cake brings a vibrant tropical twist to the traditional tres leches cake by infusing it with the luscious flavor of mango. Featuring a light and airy sponge cake soaked in a rich mixture of three kinds of milk and mango puree, this dessert is topped with fluffy whipped cream and fresh mango slices. It’s a delightful, creamy concoction that perfectly balances sweetness and tanginess.
Why You’ll Love This:
The addition of mango not only adds a beautiful color and exotic taste but also enhances the moistness of the cake, making each bite irresistibly soft and flavorful. The combination of evaporated, condensed, and regular milk with mango puree creates a soak that is divinely creamy yet refreshing. The whipped cream topping adds a light, airy finish that complements the dense, milk-soaked sponge below.
Perfect Occasion:
This cake is perfect for summer gatherings, tropical-themed parties, or any occasion where you want to impress guests with something sweet and refreshing. It’s also a fantastic choice for celebrations during mango season, providing a delightful dessert option that’s both fruity and indulgent.
Decoration Tips:
To elevate the appearance, arrange thin slices of mango in a circular pattern on top of the whipped cream to mimic a flower or sunburst design. You can also sprinkle a little grated coconut or lime zest over the top for an added zing and a pop of color. For an even more decadent finish, drizzle some mango puree or a little condensed milk over the top before serving.
Ingredients:
- For the Sponge:
- 1/2 cup flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- For the Tres Leches Mixture:
- 3/4 cup evaporated milk
- 1/2 cup + 2 tbsp condensed milk
- 1/2 cup milk
- 1/2 cup mango puree
- For the Topping:
- 200 ml cream, whipped with 1 tbsp powdered sugar and a few drops of vanilla extract
- Mango slices, for garnishing
- Prepare the Oven and Baking Dish:
- Preheat the oven to 190°C (375°F). Grease an 8×8-inch ceramic or glass dish and set aside.
- Make the Sponge:
- Sift together the flour, baking powder, and salt. In another bowl, whisk eggs and sugar until pale and fluffy. Mix in milk and vanilla. Carefully fold in the sifted flour mixture, ensuring not to deflate the batter.
- Pour the batter into the prepared dish and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare the Tres Leches Mixture:
- Whisk together the evaporated milk, condensed milk, regular milk, and mango puree. Set aside.
- Assemble the Cake:
- Once the sponge is cool, poke holes across the entire surface using a fork or skewer. Evenly pour the tres leches mixture over the sponge, allowing it to absorb fully.
- Spread the whipped cream evenly over the soaked sponge. Decorate the top with fresh mango slices.
- Chill and Serve:
- Refrigerate the cake for at least 5 hours, preferably overnight, to allow the flavors to meld and the cake to set properly.
- Serve chilled and enjoy the burst of mango flavor with each creamy bite!
This Mango Tres Leches Cake is sure to be a hit, offering a delightful creamy texture and the tropical taste of mango that makes it irresistibly refreshing and perfect for any celebration or gathering.
