Mango Tres Leches Cake
Mango Tres Leches Cake is a decadent dessert filled with tropical flavors, moist and perfect for any occasion.
Equipment
- 1 8x3 round baking pan a 9x11 sheet cake pan will work as well
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.