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Mango Tres Leches Cake

Prep: 30 minutes
Cook: 45 minutes
Servings 8 people

Ingredients

Sponge Cake

  • 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

Mango Puree

  • 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

Instructions

Sponge Cake

  • 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.

Mango Puree

  • 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.

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