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Mango Tres Leches Cake

Mango Tres Leches Cake: A Moist, Tropical Delight

Mango Tres Leches Cake is a moist and delightful dessert that combines three types of milk and fresh mangoes, making it perfect for any gathering.
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Prep Time 1 hour
Cook Time 30 minutes
Refrigeration Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure and texture to the cake.
  • 1 tbsp Baking Powder Acts as a leavening agent for a light, airy cake.
  • 1 tsp Salt Enhances flavor and balances sweetness.
  • 1/2 cup Unsalted Butter Adds richness and moisture; make sure it’s softened for easy creaming.
  • 1 cup Granulated Sugar Sweetens the cake and helps achieve that light and fluffy texture when creamed with butter.
  • 4 Large Eggs Essential for moisture, richness, and structure; add one at a time for even mixing.
  • 1 tbsp Vanilla Extract Imparts a warm aroma and flavor that makes the cake more fragrant.
  • 1 cup Whole Milk Adds moisture and tenderness to the cake.
For the Tres Leches Mixture
  • 1 can Sweetened Condensed Milk Essential for the tres leches component, adds sweetness and creaminess.
  • 1 can Evaporated Milk Provides a rich, milky flavor that complements the sweetened condensed milk.
  • 1 cup Heavy Cream Enhances the overall creaminess of the milk mixture.
For Topping
  • 2 cups Ripe Mango The main flavor highlight; brings freshness and sweetness to the dessert.
  • 1/4 cup Fresh Mint Leaves An optional garnish that adds color and a hint of refreshing flavor.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the large eggs one at a time, mixing well before adding the next, then mix in the vanilla extract.
  5. Gradually add the reserved dry ingredients to the butter mixture, alternating with whole milk.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 25-30 minutes until a toothpick inserted comes out clean.
  8. Cool the cake completely in the pan on a wire rack.
  9. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until smooth.
  10. Poke holes all over the surface of the cooled cake and pour the tres leches mixture over it.
  11. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
  12. Top each slice with diced ripe mango and garnish with fresh mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

This cake is best when chilled overnight to enhance flavor and texture.

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