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
Scale
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.
