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Mango Tres Leches Cake Recipe

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4.9 from 786 reviews

Mango Tres Leches Cake is a moist and luscious dessert featuring a soft sponge cake soaked in a rich mixture of three milks and topped with fresh mango, making it a delightful tropical twist on the classic Latin American treat.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

Milk Soak

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 cup heavy cream

Topping

  • 1 cup ripe mango, diced
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to incorporate air and ensure even mixing later.
  3. Cream butter and sugar: In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  4. Add eggs and vanilla: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to achieve a smooth batter. Stir in the vanilla extract for flavor.
  5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with whole milk. Mix just until combined to avoid overmixing, resulting in a smooth batter.
  6. Bake the cake: Pour the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove and let the cake cool completely in the pan.
  7. Prepare milk soak: In a separate bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream. Stir to combine until smooth.
  8. Soak the cake: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing the liquid to soak deeply into the sponge.
  9. Chill: Cover the cake and place it in the refrigerator for at least 2 hours, preferably overnight, so the flavors meld and the cake absorbs the milk mixture fully.
  10. Garnish and serve: Before serving, top the cake with diced ripe mango and optionally add whipped cream. Garnish with fresh mint leaves for a bright, fresh touch.

Notes

  • For an extra creamy topping, whip additional heavy cream with a little sugar to serve alongside the mango.
  • The cake can be made a day ahead to allow optimal soaking time for best texture and flavor.
  • Use ripe mangoes for natural sweetness and vibrant color.
  • If you prefer a less sweet cake, reduce the amount of sugar slightly in the batter.
  • Ensure the cake cools completely before adding the milk soak to prevent sogginess or melting.

Keywords: Mango tres leches cake, tres leches recipe, milk soaked cake, Latin American dessert, mango dessert, creamy cake

Find it online: https://www.sanacooks.com/mango-tres-leches-cake-recipe/