Traditionally, a tres leches cake is a sponge cake that is soaked with a syrup made of three types of milk and then topped with either whipped cream or meringue. I “mango-fied” the recipe by replacing some of the milk with mango juice, adding mango puree to the topping, and then topping it with some fresh mango chunks.
This recipe is a bit of an impromptu recipe post. My boss is in town this entire week and had requested a belated birthday cake. Although she originally had a specific cake in mind, I convinced her to allow me to make something with mango, as I have been getting a generous supply of mangoes this season from my usual sources. After remembering that she loves tres leches, I decided to try making a mango tres leches again this year. If you may recall, it was featured in last year’s Mango Madness post, but there were a few issues with that recipe that I hoped to work through this time around. Thankfully, I think I got the kinks worked out for this version of the mango tres leches, as it was so well-received at the office that I got a few requests for the recipe. So, here it is. Since I didn’t anticipate actually posting this to the blog, I didn’t take pictures of the step-by-step process as I normally do. Hopefully, the directions are clear enough.
Mango Tres Leches
For the Cake
- 6 eggs, separated
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp milk
- 1 tsp vanilla extract
For the Milk Syrup
- 1 1/4 cups milk
- 1 cup mango juice (or mango nectar)
- 1 can sweetened condensed milk
- 1 can evaporated milk
For the Mango Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp confectioners’ sugar
- 2 1/2 tbsp piping gel
- 1/3 cup mango puree
- 1/4 tsp vanilla extract
- 2-3 cups chopped mango
Make the cake:
Preheat oven to 325 degrees. Grease a 13” x 9” rectangular baking pan
In the large bowl of a stand mixer, beat the egg whites until foamy. Gradually add the sugar and increase the speed.
While the eggs are beating, sift the dry ingredients into a medium bowl.
Beat the egg whites until stiff peaks form, and then add the yolks one by one. Add the vanilla extract.
Remove bowl from mixer and fold in the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Pour into prepared baking pan
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Combine all of the ingredients for the milk syrup in a blender. Slowly pour mixture over the hot cake, pausing as needed to allow the cake to absorb the liquid. Allow to cool completely before frosting.
Make the Mango Whipped Cream:
In the bowl of a stand mixer, whip the cream and sugar until soft peaks form. Add the piping gel and continue beating until stiff peaks form. Add the vanilla extract.
Gently fold in the mango puree until no streaks remain, then spread evenly over the top of the cooled cake. Top with mango chunks.
Refrigerate until ready to serve, preferably overnight.
Makes about 24 servings