This Mango Tres Leches Cake brings together everything I love about summer desserts soft, cloud-like cake soaked in a sweet mango lassi mixture, crowned with fluffy whipped cream that tastes like sunshine. I first tried a version of this at my friend's Pakistani wedding, and I've been tweaking it ever since to get that perfect balance of creamy, fruity, and just sweet enough. It's easier than you'd think, uses simple ingredients you can grab at any grocery store, and turns out bakery-gorgeous every single time.
If you're into fruity desserts, you might also love my Fried Apple Pies for something crispy and warm, or try my Mint Chocolate Cake when you want chocolate with a cool twist.
Why You'll Love This Mango Tres Leches Cake
This Mango Tres Leches Cake is a showstopper without the stress. The sponge cake bakes up light and airy, almost like angel food cake, so it's perfect for soaking up all that mango lassi mixture. You get layers of flavor sweet, tangy, fruity, creamy all in one bite.
It's also really forgiving. If your meringue isn't perfectly stiff or you accidentally overpour the milk mixture, it still turns out delicious. The mango whipped cream on top is silky and not too sweet, and the fresh mango garnish makes it look like something from a fancy bakery.
Plus, it's a make-ahead dessert, which means you can prep it the day before and just pull it out when guests arrive. No last-minute stress. If you love fruity, creamy desserts, this is right up there with my No Bake Superfood Brownies for ease and wow factor.
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Mango Tres Leches Cake Ingredients
Here's what you'll need to make this bright, beautiful Mango Tres Leches Cake from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Biscuit Sponge Cake:
- Eggs: Four room-temperature eggs, separated into yolks and whites. The yolks add richness, while the whites get whipped into a meringue that makes the cake light and airy.
- Sugar: Divided into ½ cup for the yolks and ¼ cup for the meringue. This keeps the cake tender and sweet without being too heavy.
- Vanilla extract: Just half a teaspoon to add warmth and depth to the sponge.
- Salt: A quarter teaspoon to balance the sweetness and bring out the other flavors.
- Milk: A quarter cup to keep the batter smooth and help everything blend together.
- All-purpose flour: Three-quarters of a cup to give the cake structure without making it dense.
- Cornstarch: Two tablespoons to make the crumb extra soft and tender.
- Baking powder: One and a half teaspoons to help the cake rise and stay fluffy.
- Cream of tartar: A quarter teaspoon to stabilize the egg whites and help them hold their shape.
Mango Lassi:
- Chopped mango: One and a half cups, fresh or frozen. This is the star ingredient, giving the cake its tropical flavor.
- Plain yogurt: Half a cup adds creaminess and a subtle tang that balances the sweetness.
- Milk: Three-quarters of a cup to thin out the lassi and make it easy to blend.
- Sugar: Two to four tablespoons, depending on how sweet your mangoes are. Taste as you go.
- Cardamom powder: Just a pinch, but it makes such a difference. It adds a warm, floral note that feels special.
Mango Lassi Three Milk Mixture:
- Sweetened condensed milk: Six ounces, about half a can. This is the sweet, creamy base of the soaking mixture.
- Evaporated milk: Six ounces, or three-quarters of a cup. It adds richness without being too heavy.
- Milk: Half a cup to help the mixture pour easily and soak into the cake.
- Mango lassi: Half of what you made earlier. This gives the soaking mixture its fruity flavor.
Mango Whipped Cream:
- Heavy whipping cream: One and a half cups, chilled. This whips up into the fluffy, cloud-like topping.
- Mango lassi: The other half from earlier, folded into the whipped cream for flavor.
- More whipped cream and fresh mango: Optional, for decorating. Makes it look gorgeous and taste even better.
How to Make Mango Tres Leches Cake
Let's walk through each step so your Mango Tres Leches Cake turns out perfectly soft, moist, and full of mango flavor.
Preheat and prep: Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper. This keeps the cake from sticking and makes it easy to remove later.
Whisk the yolks: In a medium bowl, whisk together the egg yolks, ½ cup sugar, salt, and vanilla for about 1 to 2 minutes until the mixture turns pale and fluffy. It should look light and smooth.
Add milk and dry ingredients: Whisk in the ¼ cup milk until combined. Sift in the flour, cornstarch, and baking powder, then stir gently until just mixed. Don't overwork it or the cake will turn out dense.
Make the meringue: In a separate clean bowl, whisk the egg whites with cream of tartar on medium speed. Gradually add the remaining ¼ cup sugar while whisking until the mixture forms shiny, stiff peaks. This takes a few minutes, and the meringue should stand up straight when you lift the whisk.
Fold it all together: Gently fold one-third of the meringue into the egg yolk mixture using a spatula. Use soft, sweeping motions to keep the air in. Then fold in the rest of the meringue the same way until everything is just combined.
Bake the cake: Pour the batter into your prepared pan and smooth the top. Bake for about 15 minutes, or until a toothpick poked in the center comes out clean. The cake should look golden and spring back when you touch it lightly.
Cool completely: Let the cake cool in the pan. This is important because pouring the milk mixture over a warm cake can make it fall apart.
Blend the lassi: Toss the chopped mango, yogurt, ¾ cup milk, sugar, and cardamom into a blender. Blend until smooth and creamy, then strain it through a fine sieve to remove any lumps. Taste it and adjust the sweetness if needed.
Mix the three milks: In a bowl, whisk together the sweetened condensed milk, evaporated milk, and ½ cup regular milk. Add half of the mango lassi and whisk until everything is smooth and pourable. If it seems too thick, add a splash more milk.
Poke holes in the cake: Use a skewer to poke large holes all over the cooled cake, spacing them about an inch apart. This helps the milk mixture soak in evenly.
Soak the cake slowly: Pour about a fourth of the milk mixture over the cake and let it sit for a few minutes to absorb. If it's not soaking in after 20 minutes, add a little more regular milk to thin it out. Then pour the rest in two or three batches, waiting between each pour. This keeps the cake from getting soggy on top while staying dry underneath.
Chill: Cover the pan and refrigerate the cake for at least a few hours, or overnight if you can. This gives the milk mixture time to fully soak in and the flavors time to meld.
Whip the cream: In a stand mixer with a balloon whisk, whip the chilled heavy cream until it starts to thicken. Gradually add the remaining mango lassi, a little at a time, while continuing to whip. Stop when the cream holds firm peaks. Taste it as you go-it should be sweet and fruity but not runny.
Assemble and decorate: Spread the mango whipped cream evenly over the soaked cake. Top with extra whipped cream swirls and freshly chopped mango if you like. Serve it cold and watch it disappear.
Substitutions and Variations
No fresh mango? Frozen mango works just as well. Thaw it first and drain any excess liquid before blending.
Swap the yogurt: If you don't have plain yogurt, you can use Greek yogurt for a thicker, tangier lassi. Just add a little extra milk to thin it out.
Skip the cardamom: If you're not a fan, leave it out. The Mango Tres Leches Cake will still taste amazing, just a little less aromatic.
Make it lighter: Use low-fat milk and light whipped cream if you want to cut some calories, though the texture won't be quite as rich.
Add other fruits: Try mixing in a little passion fruit or strawberry puree to the whipped cream for a fun twist.
Equipment For Mango Tres Leches Cake
You don't need anything fancy, just the basics:
- 9x13-inch baking pan for the sponge cake
- Parchment paper to line the pan
- Mixing bowls for the batter and meringue
- Whisk for mixing by hand
- Stand mixer with balloon whisk attachment for whipping cream and meringue (a hand mixer works too)
- Fine sieve to strain the mango lassi
- Skewer for poking holes in the cake
Storage Tips For Mango Tres Leches Cake
Store this Mango Tres Leches Cake covered in the fridge for up to three days. It actually gets better on the second day as the flavors settle in. The whipped cream will soften a bit over time, but it still tastes great.
You can also freeze individual slices wrapped tightly in plastic wrap for up to a month. Thaw them in the fridge overnight before serving. I wouldn't freeze the whole Mango Tres Leches Cake with the whipped cream on top, though it doesn't hold up as well.
Expert Tips
Let your eggs come to room temperature. Cold eggs don't whip up as well, and you want that meringue to be fluffy and stable.
Don't rush the soaking process. Pour the milk mixture slowly and give the cake time to absorb it. If you dump it all at once, it'll pool on top and make a mess.
Chill overnight if possible. The cake needs time for all those layers of flavor to come together. It's worth the wait.
Strain the mango lassi. This gets rid of any fibrous bits and makes the mixture silky smooth.
Serving Suggestions
This Mango Tres Leches Cake is best served cold, straight from the fridge. Here are a few ways to make it even more special:
- Top each slice with a drizzle of mango coulis or a spoonful of fresh diced mango.
- Serve it alongside a scoop of vanilla ice cream for extra creaminess.
- Pair it with a cup of hot chai or iced coffee for a nice contrast.
- Garnish with toasted coconut flakes or crushed pistachios for a little crunch.
If you're looking for more desserts that feel fancy but come together easily, check out my Greek Honey Pie or my Chocolate Mayonnaise Cake-both are total crowd-pleasers.
FAQ
What is mango tres leches?
Mango Tres Leches Cake is a twist on the classic Latin American tres leches cake, where a light sponge cake is soaked in a mixture of three milks sweetened condensed milk, evaporated milk, and regular milk. In this version, we add mango lassi to the milk mixture and the whipped cream topping for a fruity, tropical flavor. My son Liam calls it "a mango smoothie cake," and honestly, that's pretty accurate.
What does tres leches cake taste like?
Mango Tres Leches Cake tastes incredibly moist and creamy, almost like a cross between a sponge cake and a custard. The traditional version is sweet and milky with a hint of vanilla. This mango version adds a bright, fruity note from the mango and a slight tang from the yogurt, plus a warm hint of cardamom that makes it feel a little more special. It's sweet but not overly heavy, and every bite melts in your mouth.
What is the secret to a moist tres leches cake?
The secret is in the soaking process. You need to poke plenty of holes in the cooled cake so the milk mixture can seep all the way through, and you have to pour it slowly in stages so it absorbs evenly. If the mixture pools on top, add a splash more milk to thin it out. Also, refrigerating the cake for several hours or better yet, overnight lets the flavors meld and the texture become perfectly soft and moist. Patience really pays off here.
What is the 1234 cake rule?
The 1234 cake rule is a classic baking ratio for pound cakes: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It's an old-fashioned way to remember the proportions for a simple, dense cake. This mango tres leches recipe doesn't follow that rule because it uses a lighter sponge cake method with separated eggs and whipped meringue instead of a traditional pound cake base. The result is much airier and better for soaking up all that mango milk mixture.
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Pairing
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Mango Tres Leches Cake
Ingredients
Method
- Preheat the oven to 350°F (conventional). Line a 9x13-inch pan with parchment paper.
- In a mixing bowl, whisk the egg yolks, ½ cup sugar, salt, and vanilla until light and fluffy, about 1-2 minutes.
- Whisk in the milk, then sift in the flour, cornstarch, and baking powder. Mix until just combined, being careful not to overmix.
- In a separate bowl, add the cream of tartar to the egg whites. Whisk on medium speed until frothy. Once frothy, gradually add the remaining ¼ cup sugar while whisking until a shiny, stiff meringue forms.
- Gently fold a third of the meringue into the egg yolk mixture, then carefully fold in the remaining meringue in two additions.
- Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Blend the mango, yogurt, milk, sugar, and cardamom powder until smooth. Strain through a fine sieve to remove any pulp. Taste and adjust sweetness if needed.
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, milk, and half of the prepared mango lassi. Adjust sweetness by adding more sugar or milk as needed.
- Use a skewer to poke holes all over the cooled cake while it's still in the pan. Pour about a quarter of the milk mixture over the cake and let it soak in for 20 minutes. If the mixture doesn't absorb, dilute it with a little more milk and continue soaking in 2-3 steps. Let the cake soak for a few hours in the refrigerator until fully absorbed.
- Whip the chilled heavy cream using a stand mixer with a balloon whisk until it forms soft peaks. Gradually add the remaining mango lassi while continuing to whisk until stiff peaks form.
- Spread the mango lassi whipped cream evenly over the soaked cake. Decorate with additional whipped cream and fresh chopped mango, if desired. Serve chilled.
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