There’s mango in the sponge cake, mango in the 3-milk mixture, and mango in the whipped cream. Overall, mango tres leches is a fun mango fiesta. Luscious, moist, and decadent to boot, the eggless mango tres leches cake recipe is so easy to make!
Mango tres leches is a delightful twist on the classic tres leches cake, infusing tropical flavors into every bite. The light and airy sponge cake has a burst of fruity sweetness and it's soaked in mango-flavored milk and then garnished with a swirl of mango puree mixed with whipped cream.
It’s *chef’s kiss* and one bite will make you drop to your knees!
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What is tres leches cake?
Tres leches cake is an extremely popular dessert that comes from Latin America. Translate the Spanish name into English, and it says "three milks."
Why? Because you soak the sponge cake in three types of milk.
What are the 3 milks in tres leches? Evaporated milk, condensed milk, and heavy cream.
It's very moist and has a rich texture that's flavorful and very indulgent. The cake is typically topped with whipped cream or meringue and can be garnished with fresh fruits or rose petals. You serve it chilled, so the lovely flavors have time to mix.
Why you'll love it?
Creamy dreamy soft and moist dessert
A total mango rush
Melt-in-your-mouth texture
Delightful, refreshing summer dessert
On a cake scale, it’s 10/10, and you can make it ahead of time.
Recipe ingredients
For the mango sponge cake
| 1. All-purpose flour | 2. Baking powder | 3. Baking soda |
| 4. Mango puree | 5. Milk | 6. Vanilla extract |
| 7. Salt | 8. Vegetable oil | 9. Sugar |
3 milk-mango mixture
| 1. Whole or evaporated milk | 2. Sweetened condensed milk |
| 3. Mango puree | 4. Cream |
Mango-whipped cream
| 1. Chilled whipping cream | 2. Icing sugar | 3. Mango puree |
How to make mango Tres leches cake?
Step 1: Preheat your oven to 180C. Grease an 8" cake pan. I used a pie dish this time.
Step 2: Whisk flour, baking powder, baking soda, and salt in a large bowl.
Step 3: In a separate bowl, mix oil, milk, mango puree, sugar, and vanilla extract.
Step 4: Combine the dry and wet ingredients until the batter is well moistened. Do not over-mix.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
While the cake is baking, make the soaking syrup.
Step 6: Mix the mango puree, milk, sweetened condensed milk, and cream in a small bowl. Set aside. You can blend it in a blender too, like I did.
Step 7: When the cake is baked. Let it cool for about 20-30 minutes.
Step 8: Poke holes all over the cake's surface with a wooden skewer and pour over 1/2 of the soaking syrup. Save the rest for serving with the cake later.
Step 9: Let the cake soak in the milk for at least 6 hours, in the refrigerator. I like to keep it overnight.
Step 10: Beat the whipping cream with icing sugar until stiff peaks form. Carefully fold in the mango puree.
Step 11: Spread the whipped cream liberally on top of the cake and top with some fresh mango slices, if you wish.
Step 12: Let the cake chill for at least an hour before slicing and serving with the remaining mango milk.
Pro tips
- When making holes in the mango tres leches sponge cake, push your skewer right down to the bottom.
- Pour ½ of the 3-milk mixture. It will seem like a lot, but the sponge cake will soak it right up. That's how you get the best mango tres leches cake recipe. You can even do it in stages instead of all at once. Pour a quarter of the mixture, wait for it to be soaked, and then add another quarter.
- Save the rest of the mango milk for later, and serve each slice with a generous helping of it.
- Give the mango tres leches recipe at least 6 hours in the fridge to soak up the mango milk mixture. I like to leave it to soak overnight.
FAQs
Evaporated milk is a must-have for eggless mango tres leches. If you can get your hands on it, use it.
We don’t get it easily here in India, so I’ve just been using whole milk, to great success. Both my rose tres leches and saffron tres leches cakes turned out fantastic.
Yes, mango tres leches is a great make-ahead cake recipe. There are a couple of ways you can do it. You can make the sponge cake 1 or 2 days ahead and make the milk mixture and whipping cream garnish on the day you’re serving the cake.
Or you can make the sponge cake, add the milk mixture, and let it soak overnight. The next day, garnish with the mango-whipped cream and serve.
Refrigerated mango tres leches stays good for up to 3 days. I wouldn’t recommend freezing it.
VIDEO
More easy mango recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this mango tres leches as much as we do!
📖 Recipe
Mango Tres Leches Cake
Ingredients
Mango Sponge Cake
- 1 3/4 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Mango puree
- 1/2 cup Milk
- 1/2 cup Vegetable oil
- 1/2 cup Sugar
- 1 tsp Vanilla extract
Mango 3 Milk Mixture
- 1 cup Whole milk Or evaporated milk
- 1/2 cup Sweetened condensed milk
- 1/2 cup Cream
- 3 tbsp Mango puree
Mango Whipped Cream
- 1/2 cup Whipping cream, chilled
- 1/4 cup Icing sugar
- 2-3 tbsp Mango puree
Instructions
Mango Sponge Cake
- Preheat your oven to 180C. Grease an 8" or 9" pan. I used a 9" pie dish.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the oil, milk, mango puree, sugar, and vanilla extract.
- Combine the wet and dry ingredients until there are no white streaks visible. do not over-mix.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until the top is golden and springy to touch. and a skewer inserted in the center comes out clean.
- Let the cake cool for 20-30 minutes.
Mango 3 Milk Mixture
- While the cake is baking, make the mango 3 milk mixture.
- Combine the mango puree, milk, condensed milk, and cream in a bowl. You can also blend it in a blender.If this mixture is too thick, please add more milk to it.
Soak The Mango Cake
- When the cake has cooled down a bit, use a skewer to poke holes throughout the cake.
- Pour half the soaking syrup all over the cake. Let the cake soak in the milk. Once it's cooled at room temperature, transfer the cake to the refrigerator for at least 6 hours or overnight.
Mango Whipped Cream
- Whip the chilled cream and icing sugar until medium-stiff peaks form. Fold in the mango puree.
Assembly
- Spread the whipped cream on top of the chilled cake. Top with fresh mango slices if you wish.
- Slice and serve with the remaining syrup. Enjoy!
Geneviève says
I cookies this mango cake for the birthday if m'y teenage son and all His friends was stomach by the taste if this délicious cake. I'll keep the recepies.
Thank you so much
Natasha Minocha says
Thank you so much, Geneviève. I'm so happy you all enjoyed this cake! Belated happy birthday to your son!xx