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Mango Tres Leches Cake

Mango Tres Leches Cake: A Sweet Slice of Tropical Bliss

This Mango Tres Leches Cake is a delightful, moist dessert that brings a tropical flair to any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour use a gluten-free flour blend for an alternative
  • 1 tablespoon baking powder acts as a leavening agent
  • 0.25 teaspoons salt enhances flavor
  • 0.5 cups unsalted butter can be replaced with margarine or dairy-free option
  • 1 cups granulated sugar sugar substitutes can be used
  • 3 large eggs consider flax eggs for vegan option
  • 1 teaspoon vanilla extract opt for pure extract for best flavor
  • 1 cups whole milk almond or coconut milk are substitutes
For the Tres Leches Mixture
  • 1 can sweetened condensed milk key ingredient for sweetness
  • 1 can evaporated milk substitute with coconut milk for dairy-free
  • 1 cups heavy cream coconut cream is a dairy-free alternative
For the Topping
  • 1 ripe mango offers fresh, fruity notes
  • to taste fresh mint leaves optional garnish

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • large mixing bowl
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  2. In a medium bowl, whisk together 1.5 cups of flour, 1 tablespoon of baking powder, and a pinch of salt.
  3. In a large mixing bowl, cream together 0.5 cups of butter and 1 cup of sugar for 3-5 minutes until light and fluffy.
  4. Add in 3 eggs, one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients, alternating with 1 cup of milk until just combined.
  6. Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick inserted comes out clean.
  7. Cool the cake completely in the pan on a wire rack.
  8. In a bowl, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of heavy cream.
  9. Poke holes in the cooled cake with a skewer or fork and pour the milk mixture over it. Refrigerate for at least 2 hours or overnight.
  10. Before serving, dice a ripe mango and arrange it on top. Optionally add fresh mint leaves.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

This cake can be made gluten-free without sacrificing flavor. Perfect to impress guests at any gathering.

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