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
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
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.
