Where desserts and dessert recipes are some of the best things you can spend your time making and afterward eating, dairy and milk desserts certainly grab a higher spot.
When making something sweet, all a person wants from their dessert is for it to be gooey, balanced in sugar, and milky. A 3 leches cake in these terms is a dessert lover’s dream come true.
Whether you have a big sweet tooth or are just craving something sweet at midnight, this tres leches cake recipe is something you’d wanna have your hands on. Filled with mango goodness it is a perfect symphony of flavors and milkiness layered into one.Â
I for one love having this tres leches cake every summer when there is a huge reserve of mangoes loaded up in my refrigerator. It is a delight to have by yourself and sometimes even when you’re inviting someone over. I took this dessert to my in-law’s home when we were invited over for lunch last summer and everyone was absolutely delighted and craving more by the time we had finished our first bowl. Thank God I had made an extra bowl just in case!
So when I tell you it is finger-licking good, you need to trust me. Let’s make this scrumptious mango tres leches cake without further ado:
Mango Tres Leches Cake
Ingredients
For the sponge:
- 3 eggs
- 1 tsp vanilla essence
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/3 cup oil unflavoured
- 1/3 cup milk
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
For mango milk:
- 200 ml dairy cream
- 1 cup evaporated milk
- 1/3 cup condensed milk
- 1 cup mango puree
For the final layer:
- 1 cup whipping cream
- 1 cup mango puree
- 1 tsp vanilla essence
- A few chopped pistachios to garnish
Instructions
For the sponge:
- To make this fulfilling tres leches cake, you must first make the sponge. For that, you should start by adding 3 eggs to a blender.
- Add in 1 tsp vanilla essence, 1/4 tsp salt, and 1 cup granulated sugar. Let it blend until it achieves a creamy and thick consistency.
- Add 1/3 cup oil and 1/3 cup milk and blend it again. After blending it properly for 1-2 minutes, transfer the mixture to a bowl.
- For the dry ingredients, sift 1 cup all purpose flour to a bowl and add 1 tsp baking powder and 1/4 tsp baking soda to it as well. Sift thoroughly and mix it well after to combine all dry ingredients.
- Mix the dry and wet ingredients together and gently fold it with a whisk until there are no lumps in the sponge mixture for the tres leches cake.
- Transfer this mixture to a pre-greased mold and bake in oven or a preheated pan for 40-45 minutes.
For Mango Milk:
- Add 2 cups of mango chunks in a blender, followed by 2 tbsp of milk. Blend that to make a smooth puree which you will use later.
- Add 200 ml dairy cream in a blender, next add 1 cup evaporated milk, 1/3 cup condensed milk and 1 cup mango puree (which you made earlier) and blend all this together until a smooth milky consistency appears.
- Set that aside for later and de-mould your cake. Adjust the cake size to the dish you are setting this dessert in and poke holes with a toothpick in the cake so it can absorb more milk.
- Pour your mango milk over the cake and let it refrigerate it for 8 hours.
For the final layer:
- Add 1 cup whipping cream (make sure it is chilled) in a bowl. Add 1 tsp vanilla essence and beat it until you can see stiff peaks forming.
- Save some for later and add 1 cup mango puree to the rest of the bowl and beat again.
- After you take out your cake from refrigerator which has soaked all the milk perfectly, add the final layer of mango cream and spread it gently with a spatula.
- Add some chopped mango chunks to its sides and pour some of the saved cream in the center. Add A few chopped pistachios and mix it with a skewer to decorate.
- Refrigerate a bit more and then take it out and cut a big slice for yourself. Now, sit back and relax to taste the most heavenly mango tres leches cake. Enjoy!
