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Mango Tres Leches

Mango Tres Leches Cake: A Tropical Summer Sensation

Mango Tres Leches is a refreshing twist on the classic dessert that showcases tropical flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 large eggs, separated consider egg substitutes for vegan options.
  • 3/4 cup white granulated sugar, divided coconut sugar can lend a deeper flavor.
  • 1 teaspoon vanilla extract pure maple extract can serve as an alternative.
  • 1/2 cup whole milk opt for almond or oat milk for a dairy-free version.
  • 1 cup all-purpose flour gluten-free all-purpose flour is a great alternative.
  • 1.5 teaspoons baking powder be sure it’s fresh for the best results.
  • a pinch salt sea salt can offer a more nuanced taste.
For the Soaking Mixture
  • 1 can sweetened condensed milk look for dairy-free alternatives if desired.
  • 1 can evaporated milk coconut evaporated milk adds a tropical twist.
  • 1 cup heavy whipping cream coconut cream is a suitable dairy-free substitute.
For the Topping
  • 1/4 cup powdered sugar regular granulated sugar works as well, just blend it well.
  • 1/2 cup mango puree thawed frozen mango can be used effectively.
  • 1 whole fresh mango choose ripe mango for maximum sweetness.

Equipment

  • 9x13-inch baking dish
  • medium mixing bowls
  • large mixing bowls
  • Whisk
  • spatula
  • measuring cups

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) while preparing your baking dish. Grease only the bottom of a 9x13 inch baking dish to prevent sticking.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, a pinch of salt, and 1.5 teaspoons of baking powder. Set aside.
  3. In a large bowl, beat 5 separated egg yolks with 3/4 cup of white granulated sugar and 1 teaspoon of vanilla extract until thick and pale, about 4 minutes. Gradually stir in 1/2 cup of whole milk.
  4. Fold the dry ingredient mixture into the egg yolk mixture using a spatula until just combined.
  5. In a clean bowl, beat 5 egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form.
  6. Fold half of the beaten egg whites into the batter, then incorporate the remaining egg whites until there are no visible streaks.
  7. Pour the batter into the prepared baking dish and bake for about 25 minutes until a toothpick comes out clean. Let it cool for about 10 minutes.
  8. In a measuring cup, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of heavy whipping cream.
  9. Poke holes all over the cooled cake's surface. Pour the milk mixture evenly over it, cover, and refrigerate for at least 4 hours or overnight.
  10. Beat 1 cup of heavy cream with 1/4 cup of powdered sugar and vanilla extract until stiff peaks form. Fold in 1/2 cup of mango puree.
  11. Spread the mango whipped cream over the chilled cake and garnish with fresh mango chunks.
  12. Slice the chilled Mango Tres Leches into squares and serve cold.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Chilling the cake overnight enhances flavor. Avoid overmixing to keep the cake light and airy. Use ripe mango for the best flavor.

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