Mango Tres Leches Cake is a rich yet refreshing dessert that combines a light sponge cake with a creamy milk soak and the tropical sweetness of ripe mangoes. Inspired by the classic Latin American tres leches cake, this version adds mango and a gentle hint of cardamom, creating a dessert that is aromatic, moist, and perfect for warm weather or special occasions.
The cake absorbs a luxurious mixture of three milks blended with mango pulp, resulting in a soft texture that melts in the mouth. Finished with whipped cream and fresh mango, it is both elegant and comforting.
Ingredients
For the Sponge Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- ¾ cup granulated sugar (divided)
- 1 teaspoon vanilla extract
For the Mango Tres Leches Soak
- 1 cup whole milk
- 1 can (about 14 oz) sweetened condensed milk
- 1 can (about 12 oz) evaporated milk
- ¾ cup mango pulp (fresh or canned, smooth and ripe)
- ½ teaspoon ground cardamom
For the Topping
- 1½ cups heavy whipping cream
- 2–3 tablespoons powdered sugar (to taste)
- Fresh mango cubes or slices, for garnish
Step-by-Step Instructions
1. Prepare the Sponge Cake
Preheat the oven to 350°F (180°C). Grease and line a rectangular baking dish.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat the egg yolks with half of the sugar until pale and creamy. Add vanilla extract and mix well.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
Gently fold the egg yolk mixture into the egg whites. Then fold in the dry ingredients in batches, being careful not to deflate the batter.
Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
2. Prepare the Mango Tres Leches Mixture
In a large bowl, whisk together whole milk, condensed milk, evaporated milk, mango pulp, and ground cardamom until smooth and well combined.
3. Soak the Cake
Once the cake has cooled, poke holes all over the surface using a fork or skewer.
Slowly pour the mango milk mixture evenly over the cake, allowing it to soak in gradually. Cover and refrigerate for at least 4 hours, or preferably overnight, to ensure maximum absorption.
4. Prepare the Whipped Cream
In a chilled bowl, whip the heavy cream with powdered sugar until soft, fluffy peaks form.
Spread the whipped cream evenly over the soaked cake.
5. Garnish and Serve
Top with fresh mango cubes or slices for color and added freshness.
Slice and serve chilled for the best texture and flavor.
Final Notes
Mango Tres Leches Cake is a perfect balance of creamy, fruity, and lightly spiced flavors. The mango adds brightness, while the cardamom provides a subtle warmth that makes this dessert stand out from traditional versions. It’s an ideal make-ahead cake and a beautiful centerpiece for summer gatherings or festive celebrations.