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Mango Tres Leches
Sconce&Scone

Mango Tres Leches

This version of tres leches is lighter than classic tres leches and boasts delicious mango flavor! This will be a hit at your next gathering!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Sponge Base
  • 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
Milk Mixture
  • 1.5 cups whole milk
  • 1/2 cup evaporated milk
  • 1/2 cup condensed milk
  • 1/2 cup mango puree
Topping
  • 1 cup heavy cream chilled
  • 1/3 cup icing sugar
  • 1/4 cup mango puree

Method
 

  1. 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. This is called the ribbon stage. 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.
  2. 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 or till the top is golden brown and when you lightly press the center it bounces back.
  3. 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.
  4. 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.
Shortcut Mango Tres Leches
  1. Use a vanilla cake mix and bake according to package instructions. While it is in the oven prepare the milk mixture and the whipped cream topping. Once it comes out of the oven, poke holes using a fork and gradually pour the milk mixture over the cake. Since cake mixes make moist cakes, the liquid will not absorb as quick. Just be patient and slowly pour it over.
  2. Some milk mixture may be left over. Then let it come to room temperature and top it with the whipped cream. Cover and refrigerate for at least 4 hours, or overnight. Decorate with berries and serve.

Notes

Notes. Mango puree is concentrated mango, and the best is kesar mango that originates form the subcontinent. If you have access to Pakistani or Indian mangoes you can use fresh ones, just peel, dice and blend them into a puree and use the same measurements mentioned above. 
This is not a very sweet dessert. It's perfectly balanced, but if you prefer sweeter desserts feel free to add a little more condensed milk to the milk mixture. 
The extra egg white just ensures that the eggs won't collapse while you whisk and bake the cake. It just makes this recipe more approachable and you will face les problems while preparing the sponge. 
Variations. This is a lighter recipe than traditional Tres Leches. If you want a more rich Tres Leches, use 1.5 cups milk, 1 cup evaporated milk and 1 cup condensed milk.
You can use other fruit purees like peach puree, strawberry puree or pineapple puree.