Mango Tres Leches is like no other!
I have been working on this recipe a while, and I’m so happy with how it turned out! I wanted a slighter lighter take on a traditional Tres Leches with a flavor variation and I decided on mangoes because it’s summer, and summer to me means delicious Pakistani mangoes! This Mango Tres Leches is light yet full of flavor. My simple trick makes this recipe very approachable, so you’ll be making this all the time! In fact, this is a great recipe to try this Eid. I know i’m making it!
The steps to make this Mango Tres Leches are simple
There a few steps involved in making Tres Leches that may scare you, but they’re super simple! In fact, I’ve sidestepped the step of separating the eggs altogether and stuck to a direct genoise method, which is basically whipping whole eggs to soft peaks. I add an extra egg white so you have extra volume, and then when you fold the remaining ingredients the eggs won’t deflate too much. (Use a medium sized baking dish. 8×8 or 9 x9 in) The milk mixture itself is what makes this dessert so rich, so I’ve made it lighter. It doesn’t compromise on flavor, but you will notice that it’s lighter. The topping is a simple whipped cream, with some added mango puree to make the mango pop even more.
Get the ingredients right
Most of this cake is just basic ingredients like eggs, sugar and flour. The key ingredient that transforms this tres Leches into a Mango Tres Leches is the mango puree. For this, no normal mangoes will do. I’ve mentioned this for my Mango Lassi Cupcakes, and I’ll tell you again. Pakistani mangoes are unparalleled, and if you want amazing mango flavor, use them. The next best thing is mango puree that originates form the subcontinent, often labeled as kesar mangoes. You can find cans or puree, sweetened and unsweetened, at your local Pakistani/Indian grocery stores, as well as some Arab grocery stores. If you have access to delicious Pakistani mangoes, use fresh ones, but make sure to puree them before adding. I often get questions about the difference between evaporated milk and condensed milk. Evaporated milk is just regular milk that has been heated and slightly thickened. Condensed milk is thick like honey and has been sweetened.
Mango Tres Leches
- 3 eggs room temperature
- 1 egg white
- 1/2 cup sugar
- 2/3 cup flour
- 1/2 tsp baking powder
- 2 tbsp butter melted and cooled
- 1 tsp vanilla extract
- 2 cups whole milk
- 1/2 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 cup mango puree
- 1 cup heavy cream chilled
- 1/3 cup icing sugar
- 1/4 cup mango puree
- Preheat your oven to 350-360 F. Start off by preparing the sponge. In a clean bowl of your stand mixer add the eggs and egg white. Whip on a medium speed until the eggs start to froth. Then gradually add the sugar until the eggs have reached soft peaks and are fluffy and pale in color. The time varies according to egg temperature and mixer speed so keep an eye on them. Don't over whip the eggs or they will deflate.
- In a small bowl sift the flour and baking powder together. Add to the egg mixture in 3 batches, folding to combime. Use a spatula to fold, and mix just until the flour combines. Then add the vanilla and butter and fold just till combined. Pour into your baking dish and bake for 25 minutes ot till the tops are golden brown and when you lightly press the center it bounces back.
- While the cake is baking prepare your milk mixture. Mix the milks and mango puree and set aside. In a bowl add the topping ingredients and whip to soft peaks.
- Once the sponge comes out of the oven poke small holes using a fork or knife all over the cake. Gradually pour the milk mixture all over the cake. Let the milk absorb into the sponge as it cools. Once it comes to room temperature spread over the cream topping, even it out, then cover and refridgerate for at least 5 hours, over night is best. Decorate with fresh fruit before serving.
I love hearing your feedback!
Have you tried this recipe? If you do I’d love to hear how it turned out in the comments below!Add to favorites