Description
This Mango Tres Leches Cake is a delightful eggless dessert that combines a soft mango-flavored sponge soaked in a luscious three-milk mixture and topped with mango-infused whipped cream. Perfect for mango lovers looking for a creamy, moist cake with tropical flavors, this recipe is easy to make with simple ingredients and a no-egg batter that yields a moist, tender crumb and a rich, fruity finish.
Ingredients
Mango Sponge Cake
- 273 g all purpose flour (~1 3/4 cups)
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 122 g granulated sugar (~1/2 cup)
- 125 ml neutral oil (~1/2 cup)
- 130 g mango puree (~1/2 cup)
- 125 ml whole milk (~1/2 cup)
- 1 teaspoon vanilla extract (or any flavor you like)
Milk Mixture
- 1 1/4 cups evaporated milk (or whole milk)
- 1/2 cup heavy cream
- 1/4 cup mango puree
- 1/2 cup sweetened condensed milk
Mango Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons mango puree
- 4 tablespoons powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract (or any flavor you like)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and spray a 9-inch non-stick square cake pan with oil spray to ensure easy removal of the cake.
- Sift Dry Ingredients: Using a sieve or flour sifter, sift together all purpose flour, baking powder, baking soda, and salt into a medium bowl and set aside.
- Mix Wet Ingredients: In a large bowl, whisk granulated sugar, mango puree, whole milk, vanilla extract, and oil for 1-2 minutes until fully combined and the batter has a consistent mango color.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture in three batches, gently folding each batch just until no white flour is visible. Be careful not to overmix to maintain a light texture.
- Transfer Batter and Bake: Pour the batter into the prepared pan and smooth the top with a flat spatula. Bake for 20-25 minutes, checking with a skewer inserted into the center; it should come out clean when done (approximately 22 minutes).
- Cool the Cake: Remove the cake from the oven and allow it to cool for 5 minutes before proceeding to soak it.
- Prepare Milk Mixture: In a large pitcher, whisk together mango puree, heavy cream, evaporated milk (or whole milk), and sweetened condensed milk thoroughly. Reserve half of this mixture for serving later.
- Soak the Cake: Poke holes all over the warm cake surface using a fork or skewer. Slowly pour half of the milk mixture over the cake, allowing it to absorb the liquid completely. Refrigerate the cake to soak for 4 to 6 hours.
- Make Mango Whipped Cream: In a chilled mixing bowl, beat heavy cream and powdered sugar at high speed until it starts to thicken (1-2 minutes). Add mango puree and vanilla extract, then continue beating for about 1.5 minutes until the cream is thick and spreadable.
- Frost the Cake: Spread the mango whipped cream evenly over the soaked cake. Chill the cake for at least 2 hours to set.
- Serve: Optionally decorate with fresh mango slices, keeping in mind that fresh mangoes may dry out after a few days. Cut slices with a wide metal spatula as the cake is soft and moist. Serve each slice with a drizzle of the reserved milk mixture and enjoy!
Notes
- For homemade mango puree, blend fresh ripe mangoes until smooth.
- Use a neutral oil like vegetable or canola oil for best results.
- The cake batter is eggless, relying on baking powder and baking soda for leavening.
- Allowing the cake to soak thoroughly enhances the moistness and flavor.
- Fresh mango slices can be used for decoration but are best consumed within 2 days to avoid drying.
- Make sure the heavy cream for the whipped topping is well chilled for optimal whipping.
