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Mango Tres Leches

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!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine Mexican
Servings 6


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

  • 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.


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.
Keyword Mango Pulp, Tres Leches