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Mango Tres Leches Cake

Mango Tres Leches Cake: A Tropical Dreamy Delight for You

Mango Tres Leches Cake is a tropical treat combining ripe mangoes with three milks, creating a refreshing, gluten-free dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Mexican, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can be substituted with a gluten-free flour blend for the Mango Tres Leches Cake.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened) Adds richness and moisture.
  • 1 cup granulated sugar
  • 5 large eggs Binds the ingredients and contributes to the texture.
  • 1 teaspoon vanilla extract Adds a delightful aroma and flavor.
  • 1 cup whole milk Keeps the cake moist and enhances richness.
For the Milk Mixture
  • 1 14-ounce can sweetened condensed milk Contributes to the cake's signature creaminess.
  • 1 12-ounce can evaporated milk Adds a layer of creaminess to the cake.
  • 1 cup heavy cream Creates a rich, luscious texture.
For the Topping
  • 1 cup ripe mango (diced) Provides fresh flavor and vibrant color. Other fruits like strawberries or peaches can be used as substitutes for variation.
  • fresh mint leaves (for garnish, optional) Adds a fresh touch and enhances presentation.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, alternating with whole milk.
  6. Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean.
  7. Whisk together sweetened condensed milk, evaporated milk, and heavy cream for the milk mixture.
  8. Let the cake cool completely, poke holes in the top, then pour the milk mixture over it.
  9. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  10. Top with diced mango before serving, optionally adding whipped cream and mint leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure the cake is completely cool before soaking. Chill for at least 2 hours for best flavor infusion. Use room temperature ingredients for optimal blending.

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