If you’re craving a show-stopping dessert that bursts with tropical flavor and creamy indulgence, you’re going to adore this Mango Tres Leches Cake Recipe. Imagine a tender, airy sponge soaked with a luscious blend of milks and brandy, topped with bright mango purée and a cinnamon-kissed whipped cream that feels like a cloud. This cake perfectly balances sweet, creamy, and fruity notes in every bite, making it an unforgettable treat for any occasion. Whether it’s a family gathering or a special celebration, Mango Tres Leches Cake Recipe promises to elevate your dessert game in the most delicious way.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential. Each one plays a unique role in creating the cake’s beautiful texture, rich taste, and sunny color that makes this Mango Tres Leches Cake Recipe so special.
- Butter (5 tablespoons, melted, plus more to grease pan): Adds moistness and a slight richness to the cake base.
- All-purpose flour (1 1/2 cups): The foundation of the cake’s tender crumb.
- Sugar (1 cup plus 2 to 3 tablespoons, more to taste): Sweetens the cake and the mango purée perfectly.
- Baking powder (2 teaspoons): Helps the cake rise nicely for a light texture.
- Fine sea salt (1/4 teaspoon plus a pinch): Brings out all the flavors harmoniously.
- Large eggs (6, separated): Provide structure and volume, especially the whipped whites.
- Milk (1/3 cup plus 3 tablespoons): Keeps the batter moist and tender.
- Vanilla extract (1 teaspoon): Adds warm, aromatic depth.
- Cream of tartar (1/4 teaspoon): Stabilizes the egg whites so they whip to perfect peaks.
- Very ripe mango, cubed (2 cups): The star fruit, giving this recipe its vibrant tropical flair.
- Unsweetened coconut milk (1 can, 15 ounces): Adds a subtle, creamy coconut undertone.
- Sweetened condensed milk (1 can, 14 ounces): Sweet and ultra-creamy, it’s essential for the tres leches soak.
- Spanish brandy or Cognac (1/4 cup): Introduces a sophisticated warmth and complexity.
- Heavy cream (1 1/2 cups): Whipped to create a luscious topping.
- Ground cinnamon (1/4 teaspoon): A subtle spice that lifts the whipped cream topping.
How to Make Mango Tres Leches Cake Recipe
Step 1: Prepare the Batter and Bake the Cake
Start by preheating your oven to 350 degrees and greasing a 9×13-inch pan with butter to prevent sticking. Mix together the flour, part of the sugar, baking powder, and salt for the dry ingredients. In a separate large bowl, whisk the egg yolks with the melted butter, milk, and vanilla to create a rich, smooth base. The combination of melted butter with egg yolks ensures a moist and tender crumb in your final creation.
Step 2: Whip the Egg Whites
Using an electric mixer, beat the egg whites with cream of tartar until fluffy but before reaching peaks, then gradually add sugar until glossy stiff peaks form. This step is crucial for giving your cake a light, airy texture. The carefully whipped whites will fold in beautifully without deflating, making your cake rise with a delicate structure.
Step 3: Combine Ingredients Carefully
Gently fold the flour mixture into the egg yolk mixture in stages, using a rubber spatula to keep things light. Then, incorporate the whipped egg whites gradually to lighten the batter. Thoughtful folding preserves the airiness and prevents the batter from becoming dense, ensuring your Mango Tres Leches Cake Recipe bakes into a beautifully fluffy sponge. Pour the finished batter into your pan and bake about 25 minutes until golden and a toothpick comes out clean. Cool completely before moving on.
Step 4: Make the Mango Purée
While the cake cools, toss those ripe mango cubes into a blender or food processor with sugar to taste. This chunky purée will add a wonderful fresh sweetness and tropical zing that pairs beautifully with the moist, creamy cake.
Step 5: Poke the Cake and Slice
Once your cake is cooled, use a fork to poke evenly spaced holes all over the surface. This allows the special tres leches soak to seep right through. Slice the cake into 18 pieces but leave them in the pan – this helps keep every bit infused with flavor.
Step 6: Make the Tres Leches Soak and Pour
Warm the coconut milk, condensed milk, remaining milk, brandy, and a pinch of salt gently on the stove until steaming. Pour this heavenly liquid mixture evenly over your cake so it absorbs every drop. Cover and chill the cake for at least one hour or ideally overnight to allow those flavors to fully meld and the cake to become sumptuously moist.
Step 7: Whip the Mango-Cinnamon Cream and Finish
Finally, whip together the heavy cream, cinnamon, and half of your mango purée until thick and mousse-like. Adjust sweetness if needed. Spread this mango cream lovingly over the cake, then dollop and swirl in the remaining mango purée to create a gorgeous marble effect. Your Mango Tres Leches Cake Recipe is now ready to wow!
How to Serve Mango Tres Leches Cake Recipe
Garnishes
Fresh mango chunks, a light dusting of cinnamon, or toasted coconut flakes make perfect garnishes that add lovely texture and accentuate the tropical flavors. Bright mint leaves can also create a refreshing visual contrast and flavor boost.
Side Dishes
Consider serving this cake alongside a scoop of coconut or mango sorbet for an extra layer of fruity delight, or fresh berries to add a pop of color and tang. Light and refreshing accompaniments keep the dessert feeling balanced.
Creative Ways to Present
For a wow factor, serve this cake in individual glass trifle cups with layers of cake, mango cream, and purée for a fun and elegant presentation. Or, plate single slices with drizzles of mango sauce and a dollop of whipped cream for a café-style experience at home.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mango Tres Leches Cake Recipe covered tightly in the refrigerator for up to four days. The flavors intensify, and the cake stays wonderfully moist. Just be sure to cover it well to prevent it from drying out or absorbing odors.
Freezing
While it’s best enjoyed fresh, you can freeze the cake without the whipped mango cream topping. Wrap the cake very tightly with plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and add fresh toppings before serving.
Reheating
This cake is best served chilled or at room temperature, so reheating is generally not recommended. If you prefer it less cold, let it sit out for 20-30 minutes before serving to bring out all those luscious tropical flavors.
FAQs
Can I use frozen mango for this Mango Tres Leches Cake Recipe?
Fresh, very ripe mango is ideal for the best flavor and texture, but if you only have frozen mango, make sure it’s thawed and drained well to avoid extra moisture diluting the cake.
Is it necessary to use brandy or Cognac?
The brandy adds wonderful warmth and complexity, but you can omit it or substitute with a teaspoon of vanilla extract or orange juice if you prefer a non-alcoholic version.
How long can I make this cake ahead?
This cake actually tastes better after chilling overnight or even up to 24 hours, as the soaking liquid has time to deeply flavor the sponge.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure your blend contains xanthan gum for structure.
What if my whipped cream doesn’t thicken?
Make sure your heavy cream is cold, and use chilled bowls and beaters. Adding a bit of powdered sugar can help stabilize the whipped cream if needed. Also, don’t overbeat as it can turn to butter.
Final Thoughts
There’s nothing quite like the magic of preparing a Mango Tres Leches Cake Recipe to impress your friends and family. It’s a perfect blend of tropical sweetness, creamy decadence, and tender texture that keeps everyone coming back for seconds. Give this recipe a try, and I promise, it will become your go-to dessert for celebrations and casual anytime treats alike.
Print
Mango Tres Leches Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes (including chilling time)
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
This Mango Tres Leches Cake is a luscious twist on the classic Latin dessert, featuring a moist sponge cake soaked in a rich coconut and condensed milk mixture, topped with luscious whipped cream blended with ripe mango purée and a hint of cinnamon. Perfect for warm weather or any celebration, this tropical-inspired tres leches cake delivers a refreshing and indulgent experience with every bite.
Ingredients
Cake
- 5 tablespoons butter, melted, plus more to grease pan
- 1 1/2 cups all-purpose flour
- 1 cup plus 2 to 3 tablespoons sugar, more to taste
- 2 teaspoons baking powder
- 1/4 teaspoon plus a pinch fine sea salt
- 6 large eggs, separated
- 1/3 cup plus 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Mango Purée
- 2 cups cubed very ripe mango
- 2 to 3 tablespoons sugar, or to taste
Tres Leches Soak
- 1 can (15 ounces) unsweetened coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup milk (remaining from total 1/3+3 tbsp)
- 1/4 cup Spanish brandy or Cognac
- Pinch of salt
Topping
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground cinnamon
- Half of the puréed mango (from above)
- Optional additional sugar to taste
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking pan generously. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons milk, and vanilla extract until combined.
- Beat Egg Whites: Using an electric mixer on medium speed, beat the egg whites until they become frothy. Add the cream of tartar and continue beating until the whites are thick, fluffy, and white but not at peak stiffness. Gradually add 1/4 cup sugar while beating until glossy and firm peaks form.
- Combine Batter and Whites: Whisk half of the flour mixture into the egg yolk mixture—it will look like a paste. Lighten this by whisking in a quarter of the beaten egg whites. Gently fold in another quarter of the whites using a rubber spatula. Sift half of the remaining flour over the batter and fold it in. Repeat folding in a quarter of the remaining whites, then add the rest of the sifted flour, and finally fold in the last of the egg whites until just combined.
- Bake Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for about 25 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Prepare Mango Purée: While the cake cools, blend the cubed mango with 2 to 3 tablespoons sugar in a blender or food processor until smooth. Adjust sugar to taste based on the mango sweetness.
- Soak Cake: Once the cake is cool, use a fork to poke holes all over the top. Cut the cake into 18 pieces but leave them in the pan. In a small saucepan over medium heat, combine the coconut milk, sweetened condensed milk, remaining 1/3 cup milk, brandy, and a pinch of salt. Heat until steaming but not boiling, then pour this milk mixture evenly over the cake. Cover and refrigerate for at least 1 hour or preferably overnight to let the cake soak.
- Make Mango Whipped Cream: Just before serving, whip the heavy cream with ground cinnamon and half of the mango purée until thick and mousse-like. Taste and add more sugar if desired.
- Assemble and Serve: Spread the mango whipped cream evenly over the soaked cake. Dollop the remaining mango purée on top and use a spatula to gently swirl it into a marbled pattern. Alternatively, serve the extra mango purée as a sauce alongside the cake slices. Enjoy chilled for the best flavor and texture.
Notes
- Using very ripe mangoes ensures natural sweetness and vibrant flavor in the purée.
- Be careful not to overbeat the egg whites; glossy firm peaks are ideal for a light cake texture.
- Allowing the cake to soak overnight develops deeper flavor and moistness.
- The brandy adds a subtle warmth and complexity—substitute with rum or omit for a non-alcoholic version.
- Adjust sugar in mango purée and whipped cream based on your preferred sweetness.
- This cake should be kept refrigerated and served cold for the best experience.
