{"id":33801,"date":"2024-05-16T09:38:00","date_gmt":"2024-05-16T04:08:00","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=33801"},"modified":"2024-08-31T19:02:28","modified_gmt":"2024-08-31T13:32:28","slug":"mango-tres-leches-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mango-tres-leches-cake\/","title":{"rendered":"Mango Tres Leches Cake"},"content":{"rendered":"\n

There\u2019s mango in the sponge cake, mango in the 3-milk mixture, and mango in the whipped cream. Overall, mango tres leches <\/strong>is a fun mango fiesta. Luscious, moist, and decadent to boot, the eggless mango tres leches cake recipe is so easy to make!<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Mango tres leches is a delightful twist on the classic tres leches cake, infusing tropical flavors into every bite. The light and airy <\/strong>sponge cake has a burst of fruity sweetness, and it's\u00a0soaked in mango-flavored milk and then garnished with a swirl of mango puree mixed with whipped cream.<\/p>\n\n\n\n

It\u2019s *chef\u2019s kiss* and one bite will make you drop to your knees!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"Mango<\/figure>\n\n\n\n
\n

What is Tres Leches Cake?<\/h2>\n\n\n\n

Tres leches cake is<\/a>\u00a0an extremely popular\u00a0dessert from Latin America. The Spanish name translates to English as\u00a0\"three milks.\"<\/strong><\/p>\n\n\n\n

Why?<\/em> Because you soak the sponge cake in three types of milk. <\/p>\n\n\n\n

What are the 3 milks in tres leches?<\/em> Evaporated milk, condensed milk, and heavy cream.<\/p>\n\n\n\n

It's very moist and has a rich, flavorful, and indulgent texture. The cake is typically topped with whipped cream or meringue and can be garnished with fresh fruits or\u00a0rose petals. You serve it chilled, so the lovely flavors have time to mix.<\/p>\n<\/div><\/div>\n\n\n\n

\n

Why You'll Love The Recipe<\/h2>\n\n\n\n

An irresistible dessert with soft, moist cake soaked in a rich 3-milk mango-flavored mixture, layered with fresh, juicy mangoes, and topped with pillowy mango cream! <\/p>\n\n\n\n

It's a wonderful twist on the classic...with all the tropical, refreshing vibes!<\/p>\n\n\n\n

This mango tres leches is perfect for entertaining! The prep is so easy, it's made ahead of time, and it looks like a proper show stopper, guaranteed to impress!<\/p>\n\n\n\n

It's such a great way to celebrate mango season! Luscious, dreamy dessert with a melt-in-your-mouth texture.<\/p>\n<\/div><\/div>\n\n\n\n

\n
\n

Recipe Ingredients<\/h2>\n\n\n\n

For the mango sponge cake<\/strong><\/p>\n\n\n\n

1. All-purpose flour<\/td>2. Baking powder<\/td>3. Baking soda<\/td><\/tr>
4. Mango puree<\/td>5. Milk<\/td>6. Vanilla extract<\/td><\/tr>
7. Salt<\/td>8. Vegetable oil<\/td>9. Sugar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

3 milk-mango mixture<\/strong><\/p>\n\n\n\n

1. Whole or evaporated milk<\/td>2. Sweetened condensed milk<\/td><\/tr>
3. Mango puree<\/td>4. Cream<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Mango-whipped cream<\/strong><\/p>\n\n\n\n

1. Chilled whipping cream<\/td>2. Icing sugar<\/td>3. Mango puree<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\"Mango<\/figure>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n

How To Make Mango Tres Leches Cake<\/h2>\n\n\n\n
\n

Step 1:<\/strong> Preheat your oven to 180C. Grease an 8\" cake pan. I used a pie dish this time.<\/p>\n\n\n\n

Step 2:<\/strong> Whisk flour, baking powder, baking soda, and salt in a large bowl.<\/p>\n\n\n\n

Step 3:<\/strong> In a separate bowl, mix oil, milk, mango puree, sugar, and vanilla extract.<\/p>\n\n\n\n

Step 4:<\/strong> Combine the dry and wet ingredients until the batter is well moistened. Do not over-mix.<\/p>\n<\/div>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Step 5:<\/strong> Pour the batter into the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.<\/p>\n\n\n\n

\"cake<\/figure>\n\n\n\n

While the cake is baking, make the soaking syrup.<\/strong><\/p>\n\n\n\n

Step 6:<\/strong> 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.<\/p>\n\n\n\n

\"Milk<\/figure>\n\n\n\n

Step 7:<\/strong> When the cake is baked. Let it cool for about 20-30 minutes.<\/p>\n\n\n\n

\"baked<\/figure>\n\n\n\n

Step 8:<\/strong> 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.<\/p>\n\n\n\n

\"Poke<\/figure>\n\n\n\n

Step 9:<\/strong> Let the cake soak in the milk for at least 6 hours in the refrigerator. I like to keep it overnight.<\/p>\n\n\n\n

\"Mango<\/figure>\n\n\n\n
\n

Step 10:<\/strong> Beat the whipping cream with icing sugar until stiff peaks form. Carefully fold in the mango puree.<\/p>\n\n\n\n

Step 11:<\/strong> Spread the whipped cream liberally on top of the cake and top with some fresh mango slices, if you wish.<\/p>\n\n\n\n

Step 12:<\/strong> Let the cake chill for at least an hour before slicing and serving with the remaining mango milk. <\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"Cake<\/figure>\n\n\n\n
\n

Pro Tips<\/h2>\n\n\n\n