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
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 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.
