Mango Tres Leches Cake Delight (Recipe for Printing)
Light mango tres leches cake with creamy milk soak and fresh ripe mango cubes creates a summer-inspired dessert ideal for gatherings or mango season. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
5 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 cup whole milk
→ Milk Mixture
09 -
1 can (14 ounces) sweetened condensed milk
10 -
1 can (12 ounces) evaporated milk
11 -
1 cup heavy cream
→ Fruit and Garnish
12 -
1 cup ripe mango, diced
13 -
Fresh mint leaves, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
03 -
In a large mixing bowl, cream softened butter with granulated sugar until light and fluffy using an electric mixer.
04 -
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
05 -
Add dry ingredients to the wet mixture alternately with whole milk, mixing just until incorporated. Do not overmix.
06 -
Pour batter evenly into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pan.
07 -
In a bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.
08 -
Once cake is cool, use a fork or skewer to poke holes across the surface. Slowly pour the milk mixture over the cooled cake, ensuring it is absorbed evenly.
09 -
Cover the cake and refrigerate for at least 2 hours, or overnight for best results.
10 -
Before serving, top with diced ripe mango and garnish with fresh mint leaves if desired.
# Extra Tips:
01 -
For optimal texture, allow the cake to soak overnight in the milk mixture for maximum moisture.