Mango Tres Leches Cake
A light sponge cake soaked in a rich trio of milks, then crowned with fluffy mango–whipped cream and fresh mango drizzle. The tropical fruit elevates the classic Latin American dessert into a bright, refreshing treat perfect for warm-weather celebrations.
Ingredients
Sponge Cake:
- 5 large eggs separated
- 1 cup sugar divided
- 1 ½ tsp vanilla extract
- ¼ cup whole milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Soaking Liquid:
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- ½ cup heavy whipping cream
Mango Whipped Cream:
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup mango purée plus extra for drizzling
Instructions
- Preheat oven to 350℉ and grease bottom of a 9×13 pan.
- Mix flour, salt, and baking powder. Set aside.
- Beat egg yolks, sugar, and vanilla. Add milk.
- Fold in dry ingredients.
- Beat egg whites to stiff peaks with remaining sugar. Fold into batter.
- Pour into pan. Bake 25 minutes. Cool.
- See full steps with tips & photos → https://mischacrossing.com/mango-tres-leches-cake/
Notes
- Make-Ahead: Bake and soak the cake up to a day ahead; whip the cream and top just before serving.
- Fruit Swap: Try strawberry or pineapple purée for different flavors.
- Lightened Version: Use evaporated skim milk and reduce heavy cream to ¼ cup in the soak; swap half the whipping cream in the topping for Greek yogurt.