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–+ servings
A slice of Mango Tres Leches Cake dessert layered with cream and cake, topped with diced mango, served on a white plate with a gold fork.

Mango Tres Leches Cake

A delicious mango twist on the classic tres leches cake, made with a fluffy eggless sponge soaked in a rich, creamy milk mixture and topped with mango whipped cream.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 9
Course: Dessert
Cuisine: Indian, Mexican
Calories: 457
Ingredients Method Nutrition Notes

Ingredients
  

For The Eggless Mango Sponge
  • 273 g all-purpose flour about 1 +¾ cups
  • 1 +¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 122 g granulated sugar about ½ cup
  • 125 ml neutral oil canola, vegetable, or sunflower oil
  • 130 g mango puree about ½ cup; use homemade or store-bought puree
  • 125 ml whole milk about ½ cup
  • 1 teaspoon vanilla extract or any flavor you like
  • For The Milk Mixture use half for soaking and the other half for serving
  • 1 +¼ cups evaporated milk or whole milk
  • ½ cup heavy cream
  • ¼ cup mango puree
  • ½ cup sweetened condensed milk
For The Mango Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons mango puree
  • 4 tablespoons powdered sugar confectioners' sugar
  • 1 teaspoon vanilla extract or any flavor you like

Method
 

  1. Preheat the oven to 350°F (175°C). Spray a 9-inch square cake pan with oil spray.
  2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, combine sugar, mango puree, milk, vanilla, and oil. Whisk together for 1-2 minutes until fully mixed.
  4. Gradually add the dry ingredients into the wet ingredients in 3 batches, folding after each addition until just combined. Do not overmix.
  5. Transfer the batter into the prepared pan and smooth the top using a spatula.
  6. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. My cake was done in 22 minutes.
  7. Remove the cake from the oven and let it cool for 5 minutes. While the cake is cooling, prepare the milk mixture.
  8. In a large pitcher, whisk together evaporated milk, heavy cream, mango puree, and condensed milk. Save half for serving.
  9. Poke the surface of the warm cake with a fork or skewer. Slowly pour half of the milk mixture over the cake. Let it soak in, it may look like a lot, but the cake will absorb it.
  10. Refrigerate the cake for 4-6 hours to allow it to fully soak.
  11. For the mango whipped cream, beat the heavy cream and powdered sugar in a chilled mixing bowl on high for 1-2 minutes until it begins to thicken.
  12. Add mango puree and vanilla extract, and continue beating on high for another minute or until the cream is thick and spreadable.
  13. Spread the whipped cream evenly over the chilled cake and refrigerate for another 2 hours.
  14. Serve slices of the cake using a wide metal spatula. Drizzle with the reserved milk mixture.

Nutrition

Serving: 125gCalories: 457kcalCarbohydrates: 49gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.05gCholesterol: 47mgSodium: 97mgPotassium: 131mgFiber: 1gSugar: 28gVitamin A: 1077IUVitamin C: 10mgCalcium: 77mgIron: 3mg

Notes

This cake is a perfect treat for mango season, with a light and fluffy eggless sponge that's soaked in a delicious 3-milk mixture and topped with rich mango whipped cream. Best served after chilling for a few hours!

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