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Mango Tres Leches Cake

Mango Tres Leches Cake: A Tropical Twist on Tradition

This Mango Tres Leches Cake is a delightful dessert that offers a tropical twist with the richness of three kinds of milk and ripe mango.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1 teaspoon salt Enhances flavor.
  • ½ cup unsalted butter Can substitute with margarine for dairy-free options.
  • 1 cup granulated sugar Sweetens the cake.
  • 4 large eggs Provides binding and moisture.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1 cup whole milk Use a non-dairy milk for lactose-free alternatives.
For the Soaking Mixture
  • 1 can sweetened condensed milk Creates the signature rich soak.
  • 1 can evaporated milk Works with sweetened condensed milk.
  • 1 cup heavy cream Substitute with coconut cream for a dairy-free option.
For the Topping
  • 1 large ripe mango Offers vibrant flavor.
  • fresh mint leaves Optional garnish.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • fork or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing and flouring it generously.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
  3. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add in 4 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to your butter mixture, alternating with 1 cup of whole milk, until just combined.
  6. Pour the cake batter into your prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. While the cake is baking, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of heavy cream.
  8. Once the cake has cooled, poke several holes across the top and pour the milk mixture over it.
  9. Refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.
  10. Before serving, top with diced ripe mango and optionally add whipped cream and fresh mint leaves.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 4mg

Notes

Letting the cake soak overnight enhances the flavors, creating a refreshing dessert experience.

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