If you’re on the hunt for a tropical twist on a classic favorite, this Mango Tres Leches Cake Recipe is going to sweep you off your feet. Imagine a perfectly moist sponge cake soaked with a luscious trio of milks, infused with the warm aroma of coconut and a splash of brandy, then topped with dreamy mango cream and swirls of fresh mango purée. This vibrant, melt-in-your-mouth dessert offers a beautiful balance of sweet, creamy, and fruity that feels like a sunny vacation on a plate. Once you get a taste of this Mango Tres Leches Cake Recipe, it will quickly become your go-to celebration treat.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in creating the magic of the Mango Tres Leches Cake Recipe. From the fluffy cake base to the rich soaking mixture and luscious mango topping, every element brings its own unique texture and flavor to the table.
- 5 tablespoons butter, melted: Adds richness and moisture to the cake for soft, tender crumbs.
- 1 1/2 cups all-purpose flour: The foundational structure for a light and airy sponge.
- 1 cup plus 2 to 3 tablespoons sugar: Balances sweetness throughout the cake and mango purée.
- 2 teaspoons baking powder: Helps the cake rise and develop a delicate crumb.
- 1/4 teaspoon plus a pinch fine sea salt: Enhances flavors and balances sweetness.
- 6 large eggs, separated: Egg yolks enrich the batter while beaten egg whites create lift and fluffiness.
- 1/3 cup plus 3 tablespoons milk: Adds moisture and helps dissolve ingredients evenly.
- 1 teaspoon vanilla extract: Infuses subtle warmth and depth into the cake batter.
- 1/4 teaspoon cream of tartar: Stabilizes beaten egg whites for volume and structure.
- 2 cups cubed very ripe mango: The star fruit delivering juicy sweetness and vibrant color.
- 1 can (15 ounces) unsweetened coconut milk: Brings a tropical creaminess to the soak that complements mango perfectly.
- 1 can (14 ounces) sweetened condensed milk: Adds rich sweetness and helps create the signature tres leches soak.
- 1/4 cup Spanish brandy or Cognac: A splash of warmth and complexity in the milk soak.
- 1 1/2 cups heavy cream: Whipped into fluffy mango cream for topping.
- 1/4 teaspoon ground cinnamon: Brings a fragrant hint that lifts the mango flavor beautifully.
How to Make Mango Tres Leches Cake Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350 degrees and buttering a 9-inch-by-13-inch baking pan so your cake won’t stick. In one bowl, whisk together the dry ingredients — flour, 3/4 cup sugar, baking powder, and 1/4 teaspoon salt. In a separate large bowl, mix the egg yolks with melted butter, 3 tablespoons of milk, and vanilla extract. This simple combination builds the flavorful and tender cake batter.
Step 2: Whip the Egg Whites
Next, beat your egg whites with an electric mixer on medium speed until frothy, then add cream of tartar. Continue to beat the whites until thick, fluffy, and white but not yet forming peaks. Gradually add 1/4 cup sugar while beating until you achieve glossy, firm peaks. This step is essential for the cake’s light texture, giving it a cloud-like lift.
Step 3: Combine and Fold the Batter
Gently whisk half of the dry flour mix into the egg yolk mixture. To lighten this thick paste, fold in about a quarter of the beaten egg whites. Then, alternately fold in the remaining flour and egg whites in small batches, being careful to maintain as much air as possible. Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for around 25 minutes or until golden and a toothpick comes out clean. Let the cake cool completely.
Step 4: Purée the Mango
While the cake cools, purée the ripe mango cubes in a blender with 2 to 3 tablespoons of sugar, adjusting sweetness as needed depending on your mango’s natural flavor. This fresh purée will brighten up the layers and topping of your cake beautifully with juicy, tropical notes.
Step 5: Prepare the Cake for Soaking
Once the cake has cooled, gently poke holes all over the surface using a fork. This allows the tres leches soak to seep in deeply, ensuring each bite bursts with creamy moisture. Cut the cake into 18 pieces while still in the pan, making it easier to soak evenly without disturbing the delicate sponge.
Step 6: Make and Pour the Soak Mixture
In a small saucepan over medium heat, warm together the coconut milk, sweetened condensed milk, remaining 1/3 cup milk, brandy, and a pinch of salt just until steaming. Pour this heavenly soak evenly over the cake, letting it soak in perfectly. Cover the cake and chill it for at least one hour or preferably overnight to let the flavors meld and the cake soak through thoroughly.
Step 7: Whip the Mango Cream Topping
Right before serving, whip the heavy cream with cinnamon and half of your mango purée until it becomes thick and mousse-like. Taste and add more sugar if it feels flat. Spread this luscious mango cream evenly over the soaked cake, then dollop on the remaining mango purée. Use a spatula to create a beautiful marble swirl effect or serve the purée on the side as a bright, fresh sauce.
How to Serve Mango Tres Leches Cake Recipe
Garnishes
Top your Mango Tres Leches Cake Recipe with extra slices of ripe mango, a sprinkle of toasted coconut flakes, or a few fresh mint leaves for a pop of color and texture. These simple garnishes not only add visual appeal but also enhance the tropical flavors with contrasting crunch and herbal brightness.
Side Dishes
Pair this luscious cake with light, fresh sides like a crisp green salad with citrus vinaigrette or a simple tropical fruit platter. Such accompaniments balance the cake’s richness and keep the overall meal feeling fresh and vibrant.
Creative Ways to Present
Serve your Mango Tres Leches Cake Recipe in individual clear glasses or mason jars for a fun, portable presentation. Layer cake pieces, mango cream, and purée to showcase the beautiful colors and textures. You can also make mini versions in cupcake tins for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mango Tres Leches Cake Recipe covered tightly in the refrigerator to preserve its moisture and fresh flavors. It will stay delicious for up to 3 days, making it a perfect make-ahead dessert for gatherings.
Freezing
Although this cake is best enjoyed fresh, you can freeze portions by wrapping them well in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving, but note that the texture may soften slightly after freezing due to the creamy soak.
Reheating
Since mango tres leches cake is a cold, creamy dessert, reheating isn’t recommended. Instead, allow refrigerated cake to sit at room temperature for 10–15 minutes before serving to let the flavors fully shine.
FAQs
Can I use canned mango instead of fresh mango?
Fresh mango is preferred for its natural sweetness and texture, but in a pinch, well-drained canned mango can work. Just adjust the sugar in the purée to prevent making the topping too sweet or watery.
Is it necessary to use brandy in the soak?
The brandy adds a subtle warmth and depth, but you can omit it or substitute with orange juice or a splash of rum for a non-alcoholic or different flavor profile.
How long should I let the cake soak?
Chilling the soaked cake for at least one hour ensures the milks deeply penetrate the cake. Overnight chilling is ideal for the best texture and flavor development.
Can I make this cake gluten-free?
You can experiment with a gluten-free flour blend that mimics all-purpose flour, but results may vary. The cake’s texture might not be as light and fluffy as the original.
What if my mangoes aren’t very sweet?
Adjust the sugar when making the mango purée for topping to compensate. Sometimes adding a bit more sugar or a splash of lime juice can help brighten the flavor.
Final Thoughts
Once you bring this Mango Tres Leches Cake Recipe into your kitchen, you’ll discover a stunning dessert that’s as impressive to serve as it is delightful to eat. Its tropical charm paired with the classic tres leches soak makes it a crowd-pleaser for any occasion. So go ahead, whip up this slice of sunshine and share the joy with your loved ones—it’s a sweet memory waiting to happen!
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
A luscious Mango Tres Leches Cake that combines a light, fluffy sponge soaked in a tropical trio of milks and brandy, topped with whipped cream blended with fresh mango purée. This vibrant dessert infuses traditional Latin American tres leches flavors with the bright sweetness of ripe mangoes, creating a refreshing and elegant treat perfect for any occasion.
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 Mixture
- 1 can (15 ounces) unsweetened coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup milk (remaining amount)
- 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
- Additional sugar, to taste
Instructions
- Prepare the cake batter: Preheat your oven to 350 degrees Fahrenheit. Butter a 9×13-inch baking pan thoroughly. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and 1/4 teaspoon salt. In a separate large bowl, whisk the egg yolks with the melted butter, 3 tablespoons milk, and vanilla extract until smooth.
- Beat the egg whites: Using an electric mixer on medium speed, beat the egg whites until frothy. Add cream of tartar and continue beating until the whites are thick, fluffy, and white but not at peak. Gradually add 1/4 cup sugar while beating until glossy with firm peaks.
- Combine mixtures and bake: Whisk half of the flour mixture into the yolk mixture, forming a thick paste. Lighten the batter by whisking in a quarter of the beaten egg whites. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in, then fold in another quarter of whites followed by remaining flour and whites. Pour batter into the prepared pan and smooth the top. Bake about 25 minutes until golden and a toothpick comes out clean. Allow to cool.
- Prepare mango purée: In a blender or food processor, purée the cubed mango with 2 to 3 tablespoons sugar, adjusting sweetness to taste.
- Pierce and cut cake: Once cooled, poke holes all over the cake top with a fork. Carefully cut the cake in the pan into 18 equal pieces but leave them in the pan.
- Make milk soaking mixture and soak cake: In a small saucepan over medium heat, combine coconut milk, sweetened condensed milk, remaining 1/3 cup milk, brandy, and a pinch of salt. Heat until steaming. Pour the hot milk mixture evenly over the cake, cover tightly, and refrigerate for at least 1 hour or overnight to soak.
- Whip topping and finish: Just before serving, whip the heavy cream with ground cinnamon and half of the mango purée until thick and mousse-like. Taste and add sugar if desired. Spread this mango cream over the soaked cake, then dollop the remaining mango purée on top. Use a spatula to swirl the purée into a marble pattern or serve purée on the side as a sauce.
Notes
- Ensure mangoes are very ripe for the best natural sweetness and vibrant flavor.
- Use a gentle folding technique to keep the cake light and airy.
- If unavailable, brandy can be substituted with a mild rum or omitted for a non-alcoholic version.
- Allowing the cake to soak overnight enhances flavor and moistness.
- This cake is best served chilled and eaten within 2 days for freshness.
