The first time I made Mango Tres Leches Cake for a summer cookout, my neighbor Isabella knocked on my door the next day asking if I had any leftovers. I didn't. My family had already polished off half the pan by bedtime, and the rest disappeared at breakfast. It's that good. What makes this recipe special is how the mango flavor really shines without being overwhelming. You still get that creamy, dreamy tres leches texture, but with a fruity brightness that makes it feel lighter and perfect for warm weather. Plus, it's easier than it looks.
If you love tropical desserts, you might also enjoy this Easy Chocolate Bread Pudding recipe
or these Easy Tres Leches Cake Recipe .And if you're planning a summer party, pair this with a refreshing Easy Tiramisu Brownies recipe for the ultimate tropical spread.
Why You'll Love Mango Tres Leches Cake Works
The sponge Mango Tres Leches Cake in this recipe is light and airy, which means it soaks up all that sweet milk mixture without getting soggy or heavy. The combination of three different milks creates layers of flavor and richness you just can't get from one type alone. And the mango? It adds a fresh, fruity note that cuts through all that creaminess in the best way.
I've made regular tres leches dozens of times, but this mango version has become my go-to for summer gatherings. It's colorful, it's refreshing, and it always gets people talking. My coworker Liam tried a slice at our office potluck and immediately texted me asking for the recipe. He said his kids loved it so much they ate it for dessert two nights in a row.
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Mango Tres Leches Cake Ingredients
See Recipe Card Below This Post For ingredients Quantites
For the Vanilla Sponge Cake:
- Eggs: Separated eggs create the airy, light texture that makes this sponge cake perfect for soaking. Room temperature eggs whip better and help the Mango Tres Leches Cake rise beautifully.
- White granulated sugar: Divided between the yolks and whites, sugar sweetens the Mango Tres Leches Cake and helps create structure when beaten into stiff peaks.
- Vanilla extract: Adds a warm, sweet flavor that complements both the Mango Tres Leches Cake and the mango.
- Whole milk: Room temperature milk blends smoothly into the batter and keeps the crumb tender.
- All-purpose flour: Spooned and leveled flour gives you the right amount without packing it down, which keeps the Mango Tres Leches Cake light instead of dense.
- Baking powder: Helps the Mango Tres Leches Cake rise and stay fluffy.
- Salt: Balances the sweetness and brings out all the other flavors.
For the Soaking Liquid:
- Sweetened condensed milk: Thick, sweet, and rich, this is what gives tres leches its signature flavor.
- Evaporated milk: Adds creaminess without being too heavy.
- Heavy whipping cream: Makes the soaking liquid smooth and luxurious.
For the Mango Whipped Cream:
- Heavy whipping cream: Cold cream whips up into soft, fluffy peaks that hold their shape on top of the Mango Tres Leches Cake .
- Powdered sugar: Sweetens the whipped cream without making it grainy like granulated sugar would.
- Vanilla extract: A little vanilla always makes whipped cream taste better.
- Mango puree: Fresh mango puree gives the whipped cream its tropical flavor and pretty golden color. You can make more for drizzling if you want extra mango flavor on top.
For Garnish:
- Fresh mango: Peeled and cut into small chunks, fresh mango on top adds color, texture, and bursts of fruity sweetness in every bite.
HOW TO MAKE Mango Tres Leches Cake
Preheat and prep: Preheat your oven to 350℉ and grease just the bottom of a 9×13-inch baking dish with non-stick spray. Don't grease the sides, this helps the Mango Tres Leches Cake rise properly and cling to the edges as it bakes.
Mix dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder until well combined. Set this aside for now.
Beat egg yolks and sugar: In a large mixing bowl, combine the egg yolks, ¾ cup of sugar, and vanilla extract. Use an electric hand mixer to beat everything together until the mixture turns thick and pale yellow, about 2 to 3 minutes. Stir in the milk until smooth.
Fold in flour: Gently fold the flour mixture into the egg yolk mixture using a spatula. Mix just until you don't see any dry streaks, but don't overmix or the Mango Tres Leches Cake will get tough.
Whip egg whites: In a clean, dry bowl, beat the egg whites on high speed until soft peaks start to form. Gradually sprinkle in the remaining ¼ cup sugar, then keep beating until you get stiff, glossy peaks that stand up on their own.
Combine batters: Carefully fold half of the beaten egg whites into the batter, using gentle motions to keep all that air you just whipped in. Then fold in the remaining egg whites. The batter should look fluffy and light.
Bake the cake: Pour the batter into your prepared baking dish and spread it evenly with a spatula. Bake for 25 minutes, or until a toothpick poked into the center comes out clean and the top springs back when you touch it lightly. Let the Mango Tres Leches Cake cool completely in the pan.
Make soaking liquid: In a liquid measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until everything is smooth and combined.
Soak the cake: Once the Mango Tres Leches Cake has cooled down, use a fork to poke holes all over the top, going almost all the way through. Pour the tres leches mixture slowly over the entire cake, letting it soak in as you go. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This gives the cake time to absorb all that creamy goodness.
Make mango whipped cream: In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with your mixer until stiff peaks form, about 3 to 4 minutes. Gently fold in the mango puree with a spatula until the color is even and pretty.
Frost and garnish: Take the Mango Tres Leches Cake out of the fridge and spread the mango whipped cream evenly over the top using an offset spatula. Scatter fresh mango chunks all over, and drizzle with extra mango puree if you want. Slice into squares and serve cold.
Substitutions and Swaps
Mango: If fresh mangoes aren't available, you can use frozen mango chunks. Just thaw them completely and blend into a puree. Canned mango pulp works too, but fresh tastes better.
Whole milk: You can use 2% milk in the Mango Tres Leches Cake batter if that's what you have. The texture will be just slightly less rich, but it'll still work.
Heavy cream (in soaking liquid): Half-and-half can replace the heavy cream in the tres leches mixture if you want to lighten it up a bit.
Powdered sugar: If you're out, you can make your own by blending granulated sugar in a blender until it's super fine.
Vanilla extract: Almond extract or coconut extract would add a different but delicious flavor twist.
Equipment for Mango Tres Leches Cake
- 9×13-inch baking dish: This size is perfect for a Mango Tres Leches Cake that serves a crowd.
- Electric hand mixer: Makes whipping egg whites and cream so much easier. You can use a stand mixer too.
- Mixing bowls: You'll need a few, one for dry ingredients, one for egg yolks, and a separate clean one for egg whites.
- Whisk: For mixing the dry ingredients and the tres leches liquid.
- Fork: To poke holes in the Mango Tres Leches Cake so it soaks up all that milky goodness.
- Offset spatula: Helps you spread the whipped cream topping smoothly and evenly.
- Liquid measuring cup: Makes it easy to mix and pour the tres leches mixture.
Storage Tips
Refrigerator: This Mango Tres Leches Cake needs to stay cold. Cover it tightly with plastic wrap or foil and keep it in the fridge for up to 3 days. The cake actually gets better as it sits because the flavors meld together.
Freezer: You can freeze the Mango Tres Leches Cake before adding the whipped cream topping. Wrap it really well in plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the fridge, then add fresh whipped cream and mango before serving.
Make ahead: This is actually a great make-ahead dessert. Bake the Mango Tres Leches Cake and soak it the day before, then add the topping a few hours before you plan to serve it. The whipped cream holds up well for several hours in the fridge.
EXPERT TIPS
Room temperature eggs: This really matters for the sponge Mango Tres Leches Cake . Room temperature eggs separate more easily and whip up to greater volume, which gives you that light, airy texture.
Don't skip the chilling time: I know 4 hours feels like forever, but the Mango Tres Leches Cake needs that time to fully absorb the milk mixture. Overnight is even better if you can wait.
Grease only the bottom: It sounds weird, but greasing just the bottom of the pan (not the sides) helps the Mango Tres Leches Cake rise higher and more evenly as it bakes.
Use ripe mangoes: The flavor of your topping depends on good mangoes. They should smell sweet and give slightly when you press them. If they're rock hard, let them ripen on your counter for a few days first.
Keep everything cold for whipping: Cold cream whips faster and holds its shape better. Pop your bowl and beaters in the freezer for 10 minutes before you start if you really want perfect whipped cream.
Fold gently: When you're folding the egg whites into the batter, use a light hand. You want to keep as much air in there as possible for a fluffy Mango Tres Leches Cake .
FAQ
Can I make this cake in advance?
Yes, this cake is perfect for making ahead. You can bake and soak the cake up to 2 days before you need it. Just wait to add the whipped cream topping until a few hours before serving so it stays fresh and fluffy. In fact, the cake gets even better after sitting in the fridge overnight because the flavors have more time to come together.
Why did my tres leches cake fall apart?
This usually happens if the cake didn't cool completely before you poked the holes and added the milk mixture. A warm cake will break down and get too soggy. Also, make sure you're not over-soaking it. Pour the liquid slowly and give it time to absorb. If you dump it all on at once, the cake can get waterlogged and fall apart when you try to slice it.
Why is my whipped cream runny?
Your cream might not have been cold enough, or you didn't whip it long enough. Make sure your heavy cream comes straight from the fridge, and beat it until you see stiff peaks that hold their shape. Adding the mango puree can also thin it out a bit, so fold it in gently at the very end and make sure your puree isn't too watery.
Can I use frozen mangoes for the topping?
Absolutely. Thaw frozen mango chunks completely, then blend them into a smooth puree just like you would with fresh. Drain off any excess liquid if they're really watery. The flavor won't be quite as bright as fresh mango, but it'll still taste delicious and definitely beats skipping the mango altogether.
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Pairing
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Mango Tres Leches Cake
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease the bottom of a 9×13 inch baking dish with non-stick spray (do not grease the sides). prep
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. prep
- In a separate large bowl, whisk the egg yolks, ¾ cup of sugar, and vanilla extract until the mixture turns pale yellow and thickens. Stir in the milk. mix
- Gently fold the dry ingredients into the egg yolk mixture until just combined. mix
- In a clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar, then continue beating until stiff peaks form. prep
- Gently fold half of the beaten egg whites into the batter. Then, fold in the remaining egg whites until the batter is just combined. Do not overmix to avoid deflating the egg whites. mix
- Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool. bake
- In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. mix
- Once the cake has cooled, poke holes all over the top with a fork. Slowly pour the tres leches mixture over the entire cake, ensuring the cake absorbs the liquid. Cover and refrigerate for at least 4 hours, or overnight. assemble
- In a large mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Then, gently fold in the mango puree. mix
- Remove the cake from the refrigerator and spread the mango whipped cream over the cake using an offset spatula. assemble
- Top with fresh mango chunks and drizzle with additional mango puree for extra flavor. finish
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