Mango Tres Leches Cake is a decadent dessert filled with tropical flavors, moist and perfect for any occasion. This cake is topped with a silky, and scrumptious mango whipped cream that will melt in your mouth.
Tres leches cake is a classic Latin-American dessert. For this version, I made my classing vanilla sponge cake and soaked the cake using my Coquito recipe instead of the three-milk mixture that is commonly soaked. Coquito is a creamy, coconut-based beverage originally from Puerto Rico. Although coquito is usually made for holiday celebrations, I enjoy incorporating coquito in other dessert recipes. I filled this Mango Tres Leches Cake with delicious homemade mango purée and fresh fruits. If you don’t want to make coquito, use coconut milk, condensed milk, and evaporated milk to make your tres leches.
How to make Mango Tres Leches Cake
- You need to make the cake first. Let it cool to room temperature before soaking the cake.
- While the cake is baking make the tres leches mixture. Refrigerate until ready to use.
- Make mango purée in advance and refrigerate until ready to use. If the purée is too hard for spreading take it out of the refrigerator and leave it on the countertop for about 30 minutes before using.
- The mango whipped cream can also be made in advance but I prefer to make it while the cake is baking.
- The best mangoes for making homemade mango purée are the Ataúlfo mangoes.
- These mangoes are also known as honey mangoes. Therefore they are sweeter, non-fibroids, and soft-textured making them perfect for desserts and smoothies.
- For making the mango purée all you need is 5-6 very ripe mangoes. Make sure they are ripe but not spoiled.
- Cut mangoes in halves, and scoop the flesh using a spoon. Then blend them until you get a purée consistency.
- Ataúlfo mangoes are sweet and there’s no need of adding sugar or maple syrup but is up to you.
Mango Whipped Cream
- This whipped cream recipe calls for cream cheese. The reason is that the cream cheese gives the whipped cream consistency and stability.
- I used whipping cream but you can use coconut cream. Just make sure you refrigerate your coconut cream overnight and use the top part.
- DO NOT OVERWHIP your whipped cream mixture or it will liquefy. Whip the cream cheese, add sugar, and then add whipping cream.
- Whipped for a few minutes until stiff peaks form. Then fold into mango purée.
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Mango Tres Leches Cake
- 1 8x3 round baking pan a 9x11 sheet cake pan will work as well
- 2 sticks unsalted butter 8 oz
- 2 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 3 cups self-rising flour sifted
- 1 cup milk I used coconut milk
- 4-5 ripe mangoes I used Ataulfo mangoes
Mango Whipped Cream
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 2-3 cups confectioners' sugar sifted
- 1/2 cup whipping cream
- 1/4 cup mango puree use cold
Tres Leches Coquito Mixture
- 1 can coconut milk
- 1 can coconut condensed milk
- 1 can evaporated milk (use almond milk for dairy-free)
- 1 tsp ground cinnamon
- Make the tres leches (milk mixture), pour it inside a squeeze bottle, and refrigerate until ready to soak the cake.
- Preheat oven to 350 degrees. Grease your pan using non-stick spray. I used an 8x3 round pan.
- In a large mixing bowl or a stand mixer beat butter and sugar on high speed until light and fluffy. For about 5 minutes.
- Add eggs one at a time. Beating batter just to combine. Do not overmix.
- Add vanilla extract. Then add flour alternating with milk. Starting with flour.
- Pour batter into the mold. Bake for about 45-55 minutes. Baking time will depend on the type of mold that you use.
- Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven.
- Remove it to a cooling rack and allow it to sit for 10-15 minutes. Then invert it onto a cooling rack and allow it to completely cool before soaking. Divide your cake into two even layers using a serrated knife.
- Put the cake layer inside a shallow dish and poke holes using a straw or a kebab stick. Use the squeeze bottle to soak the cake as much as you like.
- Fill the cake with mango puree and fresh fruits like berries, mango, and kiwi. Cover with mango whipped cream and enjoy.
- Cut mangoes in halves, scoop the flesh using a spoon, and blend it until you get a puree consistency. Transfer it to an airtight container, and refrigerate until ready to use.
Mango Whipped Cream
- Beat cream cheese and vanilla for about 3 to 5 minutes until fluffy. Add confectioners' sugar alternating with whipping cream. Beat until stiff peaks form but do not over-whip. Fold into mango puree. Refrigerate until ready to use.
- If you want a firmer consistency add more confectioners' sugar.