Mango tres leches cake - a tropical turn on the classic Latin Dessert. This light, joyful sponge is poured with fresh mango puree and then soaked in a three-milk mixture of mango. Silky mango is topped with whipped cream and decorated with juicy mango cubes and mint, this cake is a complete celebration of summer taste and festivals.
This mango tres leches cake is everything you want in sweets - moist sponge, tropically poured milk, and light, airy mango whipped cream topping. Ideal for summer gatherings, birthdays or any festive occasion, every bite is a mini-vacation in taste!
Ingredients:
For Sponge Cake:
- All purpose flour: 1 cup
- Baking powder: 1.5 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 5 large
- Granulated sugar: 3/4 cup
- Vanilla extract: 1 tablespoon
- Whole milk: 1/4cup
- Mango Puree: 1/2 cup
For Tres Leches:
- Sweet condensed milk: 1 can
- Evaporated milk: 1 can
- Whole milk: 1/2 cup
- Mango Puree: 1/4 cup
- Mango whipped cream topping:
- Heavy Cream: 1 cup
- Powder sugar: 1/4 cup
- Mango Puree: 1/3 Cup
Garnish:
- Fresh mango cubes
- Chopped mint leaves (optional)
Instructions:
- Preheat and Preparation:
- Heat the oven at 350 ° F .Take a 9x13inch baking pan and a grease it a little.
- In a small bowl, add the flour, baking powder and salt together. Set one side.
- Make a cake batter:
- In a large bowl, beat the egg back with ½ cup of sugar until the mixture becomes pale and fluffy. Stir in vanilla extract, whole milk and 3 cups of mango puree until well mixed.
- Now, slowly add the dry ingredients in the yolk mixture.
- Take a separate, clean bowl, beat the egg whites until soft peaks. Slowly add the remaining sugar and continue the beat until the hard peaks are formed.
- Folding the egg whites lightly beaten in three additions, taking care not to deflate the mixture.
- Back to Sponge:
- Next, Pour the batter into the pan . Bake for 25-30 minutes or bake until the cake is golden.
- Allow the cake to cool completely in the pan.
- Soak with tres leches:
- In a bowl, whisk with sweet condensed milk, evaporated milk, whole milk and 3 cups of mango puree. Once the cake has cooled, use a fork or skiver to dip holes evenly over the entire surface.
- Slowly pour the milk mixture over the cake, be sure to soak it in each curves. Do at least 4 hours or overnight cover and refrigerator to allow complete absorption.
- Prepare a mango whipped cream:
- Now, take a chilled bowl, whip heavy cream with powdered sugar until soft peaks. Fold in a cup of mango puree until it is combined .
- Assemble and decorate:
- Spread the whipped cream evenly on the mango whipped cake. Decorate with fresh mango cubes or pieces and sprinkle a few chopped mint leaves,
- Serve:
- Cut the cake into a square and serve cold for refreshing, delightful treatment.
Tips and Variations:
- Mango Magic: Use ripe, aromatic mango for homemade puree to maximize taste. Strain if necessary for smooth consistency.
- Patience is key: Make sure the cake is completely cooled before adding a mixture of milk so that it is evenly absorbed without dissolving.
- Additional flare: Sprinkle a little more mango puree on top before serving for the tropical color and additional promotion of taste.
- Make ahead: This cake gets better when made one day in advance, giving plenty of time to meld the taste.
This mango tres leches cake is a dreamy fusion of Latin American tradition and tropical zest - a dessert that is both familiar and inspiring.
