If you’ve ever dreamed of a cake that is both luscious and refreshingly tropical, look no further than this Mango Tres Leches Cake Recipe. This cake is a divine combination of airy, tender sponge soaked in a rich three-milk mixture, all brightened by the sweet, fragrant punch of ripe mango. It’s a stunning crowd-pleaser that brings the magic of a classic Latin dessert into a tropical paradise with every bite. Whether you’re celebrating a special occasion or simply craving something special, this Mango Tres Leches Cake Recipe will quickly become one of your favorite sweet treats to make and share.
Ingredients You’ll Need
This Mango Tres Leches Cake Recipe calls for straightforward, pantry-friendly ingredients that work in harmony to create its signature moist texture and vibrant flavor. Each item plays a key role, from the fluffy flour and eggs that form the cake base to the rich milks and fresh mango that bring that unforgettable tropical twist.
- 5 tablespoons butter, melted: Adds moisture and a subtle richness to the cake batter.
- 1 1/2 cups all-purpose flour: The foundation for the soft, airy cake structure.
- 1 cup plus 2 to 3 tablespoons sugar: Balances sweetness; adjust to taste based on mango sweetness.
- 2 teaspoons baking powder: Provides lift, making the cake light and fluffy.
- 1/4 teaspoon plus a pinch fine sea salt: Enhances flavors and balances sweetness perfectly.
- 6 large eggs, separated: Egg yolks add richness; whites are whipped for volume and airiness.
- 1/3 cup plus 3 tablespoons milk: Keeps the cake moist and tender in every bite.
- 1 teaspoon vanilla extract: Infuses warm, fragrant notes that round out the flavor.
- 1/4 teaspoon cream of tartar: Stabilizes the whipped egg whites for the perfect fluffy texture.
- 2 cups cubed very ripe mango: The star ingredient, bringing vibrant color and tropical sweetness.
- 1 can (15 ounces) unsweetened coconut milk: Adds creamy coconut flavor that complements the mango beautifully.
- 1 can (14 ounces) sweetened condensed milk: Provides richness and that classic tres leches moistness.
- 1/4 cup Spanish brandy or Cognac: Adds a subtle depth and warmth to the soaking milk mixture.
- 1 1/2 cups heavy cream: Whipped to create the luscious mango cream topping.
- 1/4 teaspoon ground cinnamon: A gentle spice that adds complexity and warmth to the whipped cream.
How to Make Mango Tres Leches Cake Recipe
Step 1: Prepare the Cake Batter
Start by heating your oven to 350 degrees Fahrenheit and greasing a 9-by-13-inch pan generously with butter. Whisk together the flour, sugar, baking powder, and salt in one bowl, while in another, mix egg yolks with melted butter, some milk, and vanilla. This mix forms the rich foundation of your cake batter, blending moisture with flavor to create a tender crumb.
Step 2: Whip the Egg Whites for Fluffiness
Beat the egg whites with cream of tartar until they become thick and fluffy but stop before stiff peaks form. Slowly add sugar while continuing to beat until glossy, firm peaks appear. This aerated egg white mixture is the secret weapon for making your cake wonderfully light and pillowy.
Step 3: Fold Ingredients to Create the Perfect Batter
Gently combine half the dry ingredients with the yolk mixture, which will appear thick initially. Lighten it with a bit of the beaten egg whites before carefully folding in the rest, alternating flour and whites. This delicate folding process keeps the batter airy and helps your cake rise to perfection when baking for about 25 minutes until golden and toothpick clean.
Step 4: Puree the Mango
While the cake cools, blitz the ripe mango cubes with a little sugar to taste until smooth. This fresh mango puree is what makes this version of tres leches uniquely tropical and utterly irresistible.
Step 5: Prepare the Cake for Soaking
Once cooled, poke holes all over the cake with a fork—these little tunnels will soak up the luscious milk mixture. Cut the cake into 18 squares while still in the pan, keeping all the pieces snug so the soaking liquid can seep evenly throughout.
Step 6: Make and Pour the Tres Leches Mixture
On medium heat, combine coconut milk, condensed milk, remaining milk, brandy, and a pinch of salt until steaming gently. Pour this fragrant milk mixture evenly over the entire cake, cover, and refrigerate for at least one hour or overnight to let all those delicious flavors meld deeply.
Step 7: Whip the Mango Cream Topping
Just before serving, whip heavy cream with cinnamon and half the mango puree until thick and mousse-like. Taste and adjust sweetness if needed. Spread this dreamy mango cream over the soaked cake and finish by swirling on the remaining mango puree. The beautiful marble effect makes it just as stunning to look at as it is to eat.
How to Serve Mango Tres Leches Cake Recipe
Garnishes
Garnishing your Mango Tres Leches Cake Recipe is where you get to express your creativity. Fresh mango slices, a sprinkle of toasted coconut flakes, or a dash of cinnamon all add texture and visual appeal, making every slice feel like a tropical getaway.
Side Dishes
This cake shines brilliantly on its own but pairs beautifully with lightly brewed coffee or a refreshing glass of sparkling water with lime. For a festive touch, serve alongside tropical fruit salad or a scoop of coconut ice cream to elevate the experience even more.
Creative Ways to Present
Try serving your Mango Tres Leches Cake Recipe in individual glass jars or mini trifle cups layered with extra mango chunks and cream for a charming, elegant presentation. Alternatively, top each slice with edible flowers or mint leaves for a fresh, garden-inspired look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Cover leftover Mango Tres Leches Cake tightly with plastic wrap or store it in an airtight container in the fridge. Properly stored, the cake’s moist texture and flavor stay intact for up to 3 days, making it just as enjoyable the next day.
Freezing
While freezing can alter the texture slightly because of the milk soaking, you can freeze individual slices wrapped well in plastic and foil for up to one month. Thaw overnight in the refrigerator and refresh with a little whipped cream before serving for best results.
Reheating
Because this cake is served cold and soaked with milk, reheating is generally not recommended. Enjoy it straight from the fridge for the perfect balance of creamy coolness and sweet tropical flavor.
FAQs
Can I use canned mango instead of fresh?
Fresh, ripe mango really makes this Mango Tres Leches Cake Recipe sing with vibrant flavor and texture. While canned mango can be used in a pinch, it may be less sweet and more watery, so be sure to adjust the sugar accordingly and puree well to maintain the cake’s fresh appeal.
Is it possible to make this recipe dairy-free?
Yes! Swap the dairy milk and heavy cream for full-fat coconut milk or other non-dairy creams, and use dairy-free butter alternatives. Keep the coconut milk in the tres leches mixture for a naturally dairy-free twist that keeps the cake moist and delicious.
How long should I chill the cake before serving?
Ideally, chilling the cake for several hours or overnight allows the milk mixture to fully soak in, resulting in the classic tres leches moistness. An hour is the minimum, but patience here truly pays off with extra tenderness and flavor.
Can I substitute the brandy or Cognac?
If you prefer to skip alcohol, simply replace it with an equal amount of additional coconut milk or a splash of orange juice for a citrusy zest without compromising the cake’s moist texture.
How do I know when the cake is done baking?
The cake is golden and cooked through when a toothpick inserted in the center comes out clean. It should feel springy to the touch and have even coloring, indicating the perfect sponge that will soak up the milk mixture beautifully.
Final Thoughts
There’s nothing quite like the joy of sharing a Mango Tres Leches Cake Recipe that is bursting with tropical sweetness, rich creaminess, and that perfect melt-in-your-mouth texture. Give this recipe a try—it’s a delightful way to bring sunshine to your table and smiles to everyone lucky enough to have a slice. Warm, vibrant, and just a little decadent, this cake is bound to become one of your cherished favorites!
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
Mango Tres Leches Cake is a luscious twist on the classic Latin American dessert, featuring a light, airy sponge cake soaked in a fragrant blend of coconut milk, sweetened condensed milk, and brandy. Topped with a creamy mango mousse and swirled with fresh mango purée, this cake combines tropical flavors with a rich, moist texture for an irresistible treat perfect for warm-weather gatherings or special occasions.
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
Milk Soak
- 1 can (15 ounces) unsweetened coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup milk
- 1/4 cup Spanish brandy or Cognac
- Pinch of salt
Topping
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground cinnamon
- Remaining half of the puréed mango (from above)
- Optional: extra sugar to taste
Instructions
- Prepare the Cake Batter: Heat the oven to 350°F (175°C) and butter a 9×13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and 1/4 teaspoon salt. In a large bowl, whisk the egg yolks with melted butter, 3 tablespoons milk, and vanilla until combined.
- Whip Egg Whites: Using an electric mixer on medium speed, beat the egg whites until frothy. Add cream of tartar and continue beating until thick, fluffy, and white but not at full peaks. Gradually add 1/4 cup sugar while beating until firm, glossy peaks form.
- Combine Batter and Whites: Whisk half of the flour mixture into the yolk mixture (it will appear thick). Lighten the batter by whisking in a quarter of the egg whites, then gently fold in another quarter. Sift half of the remaining flour over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour, and finally fold in the remaining egg whites. Scrape batter into the pan and smooth the top.
- Bake the Cake: Bake for about 25 minutes until golden and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Prepare Mango Purée: While the cake bakes, blend the cubed mango with 2 to 3 tablespoons sugar until smooth. Adjust sweetness to taste.
- Poke and Slice Cake: When cooled, use a fork to poke holes all over the cake surface. Then cut the cake into 18 pieces without removing them from the pan.
- Make Milk Soak and Soak Cake: 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. Pour evenly over the cake. Cover and refrigerate for at least 1 hour or overnight to absorb the liquid.
- Prepare Mango Cream Topping: Just before serving, whip the heavy cream with cinnamon and half of the mango purée until thick and mousse-like. Taste and add sugar if needed.
- Assemble and Serve: Spread the mango cream evenly over the soaked cake. Dollop the remaining mango purée on top and swirl with a spatula to create a marble effect. Serve chilled and enjoy the tropical flavors.
Notes
- Use very ripe mangoes for the best flavor and natural sweetness in the purée.
- You can substitute the brandy with rum or omit it for a non-alcoholic version.
- Make sure the cake is completely cool before pouring the milk soak to prevent it from becoming soggy.
- Allowing the cake to soak overnight enhances the flavor and moisture.
- The cake can be made a day ahead for convenience.
- Store leftovers covered in the refrigerator for up to 3 days.
