A luscious twist on the classic tres leches cake—light, airy sponge cake soaked in three milks and layered with creamy mango purée and whipped topping for a tropical dessert indulgence.

Why You’ll Love This Recipe

Moist and decadent: The cake is drenched in a blend of evaporated milk, sweetened condensed milk, and heavy cream.
Tropical twist: Fresh mango adds vibrant sweetness and bright flavor.
Beautiful presentation: Layered or dolloped with mango, whipped cream, and chopped fruit for eye-catching appeal.
Make-ahead friendly: Soak and assemble in advance—great for gatherings.
Crowd-pleaser: Creamy, fruity, and satisfying—perfect for potlucks, parties, or cozy dessert nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 large eggs, separated
¾ cup granulated sugar, divided
1 teaspoon vanilla extract
½ cup whole milk

Milk soak:

1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
½ cup heavy cream

Mango layer and topping:

2 cups fresh ripe mango, diced and divided
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Directions

Prepare the cake
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat egg yolks with ½ cup sugar and vanilla until pale and thick. Stir in milk. Fold in dry ingredients gently.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks hold. Fold whites gently into batter.
Pour batter into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. Let cool slightly.
Soak the cake
In a measuring cup or bowl, mix evaporated milk, sweetened condensed milk, and heavy cream. Poke cake all over with a fork, then slowly pour milk mixture over the warm cake. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare mango layer
Blend 1 cup diced mango with 1 tablespoon of heavy cream until smooth. Spread this purée evenly over the soaked cake.
Whip topping
In a bowl, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the mango layer. Scatter remaining diced mango on top.
Chill and serve
Chill for another 30 minutes. Cut into squares and serve cold.

Servings and timing

Servings: 9 squares
Prep time: 20 minutes (+ chilling time)
Bake time: 25–30 minutes
Soak and chill time: At least 2 hours (overnight preferred)
Total time: Approximately 3 hours (including minimal active time and chilling)

Variations

Coconut-mango twist: Replace half the heavy cream in soak with coconut milk and top with toasted coconut flakes.
Spiced flavor: Add ¼ teaspoon ground cinnamon or cardamom to the cake batter.
Berry version: Swap mango purée and topping for berries like strawberries or raspberries.
Mango mousse layer: Fold ½ cup softened cream cheese into mango purée for richer texture.

Mango Tres Leches

storage/reheating

Refrigerator: Keep covered for up to 4 days.
Freezer: Freeze uncut squares in layers separated by parchment in an airtight container for up to 1 month. Thaw overnight in fridge.
Serving tip: Remove from fridge 5 minutes before serving to soften slightly.

FAQs

1. Can I use canned mango instead of fresh?

Yes—drain well and reduce heavy cream if needed for consistency.

2. Can I make this in a larger pan?

Yes—use a 9×13-inch pan, but increase soak and topping ingredients by 1.5× or taste.

3. How do I prevent the topping from sinking?

Make sure the cake is thoroughly soaked and chilled before adding the whipped topping.

4. Can I make it dairy-free?

Use coconut milk for soak, dairy-free cream cheese-based topping, and coconut cream whip alternative.

5. What if my cake is dry after soaking?

Pour soak more slowly and poke deeper holes. Let the cake absorb fully before adding toppings.

6. Can I assemble ahead?

Yes—build up to mango purée layer a day ahead. Add whipped topping and garnish just before serving.

7. How ripe should the mango be?

Use ripe, sweet mango that gives easily to the touch for best flavor and smooth purée.

8. Can I use a hand mixer for the cake batter?

Yes—use low speed to combine ingredients, but fold in egg whites by hand to retain airiness.

9. Why do we use egg whites separately?

Beating egg whites creates a lighter, fluffier sponge that absorbs the milks better.

10. How do I make prettier squares?

Chill thoroughly, wipe knife between cuts, and use clean strokes for neat edges.

Conclusion

Mango Tres Leches is a tropical, creamy delight—moist milk-soaked cake layered with mango and whipped topping for a show-stopping dessert. Easy to make ahead, customizable, and absolutely decadent, it’s perfect for parties, celebrations, or anytime you want a slice of sunshine. Enjoy every sweet, creamy bite!