Mango Tres Leches Cake
Mango Tres Leches Cake full of mango flavor with the moistest crumb. It is soaked in 3 types of milk one of them being coconut milk to bring those tropical flavors out and topped with lightly sweetened whipped cream. Such great recipe for any occasion.
Servings: 12 servings
Ingredients
The sponge
- 1- 1/2 cup all-purpose Flour
- 1 tbsp. baking powder
- 1/4 teaspoon salt
- 5 whole eggs separated
- 1/2 cup sugar
- 1 teaspoon vanilla essence
3 Milk Mango Mixture
- 1 cup unsweetened coconut milk
- 1 can evaporated milk 12 oz.
- 1 can sweetened condensed milk 9 oz. 7/8 cup
- 1 cup mango puree
Heavy Cream Frosting
- 1 cup heavy Cream For Whipping
- 1 tbsp. sugar
- Garnish – Mango slices, any other fruit, dried rose petals, edible flowers, pistachios, etc.
Instructions
The Sponge
- Preheat oven to 350 degrees. Spray a 9 x 13-inch pan until coated. You can also butter it if you do not have baking spray. Set aside.
- Beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow in a kitchen aid mixer with whisk attachment or using hand blender. Stir in the vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- In a clean mixing bowl, beat egg whites on high speed until soft peaks form.
- Fold egg white mixture into the batter very gently until just combined. Be careful not to deflate the egg white mixture. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Once the cake is baked, turn it out onto a rimmed platter and allow it to cool.
3 milk mango mixture
- While the cake is cooling, whisk condensed milk, evaporated milk, coconut milk, mango puree in a medium measuring cup or bowl with a pouring lip. Make sure the condensed milk is dissolved well.
- When cake is cool, pierce the surface with a fork several times. Slowly drizzle all the milk mixture all over. Try to get as much around the edges of the cake as you can.
- You can reserve some to drizzle later while serving. Allow the cake to absorb the milk mixture for 30 minutes.
To make the whipped cream frosting
- Take cold heavy whipping cream and sugar into a large mixing bowl of kitchen aid mixer with whisk attachment and beat on high speed for 1 -2 minutes or until thick. Spread it over the cake with the help of a spatula then decorate with chopped mangoes, edible flowers, any other fruits etc.
- Serve it chilled cut into squares.
Notes
- Make sure to fold the batter carefully using a spatula until its incorporated. Do not over mix it since the cake gets the voluminous structure from that soft peaks egg whites.
- Make sure to bake the cake in the same baking pan as you will be serving. It should have rimmed edges to catch all the milk drippings.
- If you separate egg yolks and whites while they are cold, it’s easier to separate them.
- If the mango puree is sweet, then use half the condensed milk. Taste the milk mixture and then proceed to add more to your liking. Store bought mango puree is sweet, condensed, and evaporated milk are both sweet.
- You can also add couple of tsp of lemon juice to balance out the sweetness if you like.
- Cardamom powder can also be added for extra flavor.
- Leftover condensed milk can be stored in the refrigerator.
- Tightly wrap the leftover cake and store it in the refrigerator.