Mango Tres Leches Cake- The perfect summer milk cake recipe
Indulge in the tropical delight of Mango Tres Leches Cake, the ultimate summer dessert that will transport your taste buds to paradise! This delectable treat combines the richness of traditional Tres Leches Cake with the irresistible sweetness of ripe mangoes, creating a symphony of flavors that's sure to delight any palate. Because who doesn’t like mangoes and a delicious milk cake? With its moist sponge soaked in a luxurious blend of three milks and infused with the luscious essence of fresh mangoes, this cake is a true celebration of summer. Whether you're hosting a backyard barbecue or simply craving a taste of the tropics, this recipe is guaranteed to be a crowd-pleaser.
Follow along as I guide you through the steps to create this heavenly dessert, perfect for any occasion. Get ready to elevate your baking game and satisfy your sweet cravings with this Mango Tres Leches Cake recipe – a slice of summer in every bite! This cake can be made eggless.
Happy Cooking!
Servings: 10-12 servings
Prep Time: 25-30 minutes
Cooking Time: 30-45 mins
Chilling Time: 10+ hours
Total Time: 1 day
Ingredients:
Sponge cake- Make the sponge cake as per your choice, recipes are below. I always recommend making your own so it soaks well.
With egg sponge cake (This is my go-to)
Milk mixture-
8 oz condensed milk
14 oz evaporated milk
8 oz whole milk
3 oz heavy cream
10 oz mango juice or mango puree based on your preference
1 tsp freshly ground cardamom powder
Topping-
2/3-1 cup heavy cream
2-3 tbsp castor sugar
1 tsp vanilla
2-4 ripe mangoes cut into thin slices/pieces to top. (I used Indian Kesar mangoes)
Directions:
Prepare cake as per recipe. I used a deep baking dish to bake the cake, so I could soak and serve in that.
Milk mixture: Whisk condensed milk, evaporated milk, whole milk, heavy cream, mango juice, and cardamom powder together.
Poke holes in the sponge using a fork or toothpick, making holes throughout the cake.
Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Reserve rest in the fridge to serve with.
Cover and let it soak in the fridge for 8-10 hours at least.
Whip heavy cream with sugar, and vanilla essence, using an electric mixer/stand mixer till soft-medium peaks form.
Top the cake with whipped cream and top with mango slices.
Cut and serve with the reserved milk mixture to pour over it.
Notes/Tips: see the notes and tips in the sponge cake recipe you pick
Milk mixture-
You need to soak the cake for atleast 8 hours so the flavors set in well.
Use room temperature ingredients.
Make sure you let it soak well otherwise it will be dry!
Always reserve the milk mixture so that you can pour some while serving.
