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Mango Tres Leches Cake

Heavenly Mango Tres Leches Cake: A Tropical Delight!

Mango Tres Leches Cake is a moist and tropical dessert that will captivate with its flavorful three-milk blend.
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Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if desired.
  • 1 tbsp Baking Powder No substitutions recommended.
  • 1/2 tsp Salt Opt for sea salt for added flavor.
  • 1/2 cup Unsalted Butter Coconut oil works as a dairy-free option.
  • 1 cup Granulated Sugar Coconut sugar can add a caramel touch.
  • 3 large Large Eggs Flaxseed can be used as a vegan substitute.
  • 1 tsp Vanilla Extract Pure vanilla gives the best aroma.
  • 1 cup Whole Milk Coconut milk can be used as an alternative.
For the Tres Leches Mixture
  • 1 can Sweetened Condensed Milk Homemade versions are an option.
  • 1 can Evaporated Milk Essential for the tres leches concept.
  • 1 cup Heavy Cream Coconut cream can be used as a dairy-free alternative.
For the Topping
  • 1 cup Ripe Mango Substitute with strawberries, peaches, or pineapple if desired.
  • Fresh Mint Leaves Optional for garnishing.

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • hand mixer
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Combine all-purpose flour, baking powder, and salt in a medium bowl.
  3. Cream together unsalted butter and granulated sugar until light and fluffy, then add eggs and vanilla extract.
  4. Gradually add dry ingredients to wet mixture, alternating with whole milk, until just combined.
  5. Pour the batter into the prepared baking dish and bake for 25-30 minutes until golden brown.
  6. Cool the cake in the pan for about 10 minutes before poking holes all over the surface.
  7. In a separate bowl, mix sweetened condensed milk, evaporated milk, and heavy cream.
  8. Pour the milk mixture over the warm cake, ensuring it seeps into the holes. Refrigerate for at least 2 hours.
  9. Top with diced ripe mango and garnish with fresh mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Allow the cake to sit overnight for maximum flavor and moisture absorption. Use room temperature ingredients for a smoother batter.

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