Dessert Know How To Prepare Delicious Mango Tres Leche At Home
Inspired by the classic Latin American "three-milk cake," this mango version elevates the experience with the addition of ripe Alphonso mango purée.
(Recipe By: Chef Pawan Kumar)
Mango Tres Leches is a rich and refreshing dessert that combines the moist texture of sponge cake with the creamy indulgence of milk and mango. Inspired by the classic Latin American "three-milk cake," this mango version elevates the experience with the addition of ripe Alphonso mango purée. Soaked in a mixture of condensed milk, evaporated milk, and fresh cream, the cake becomes incredibly tender and flavourful.
Finished with a layer of light whipped cream and fresh mango chunks, this dessert is perfect for summer dinners, celebrations, or any time you want to serve something sweet, creamy, and unique. Despite its decadent taste, it’s simple to prepare and always a showstopper on the table.
Pawan Kumar is the Executive Chef at Radisson Blu Hinjawadi Pune
Ingredients
- 4 Piece FOR THE SPONGE CAKE: Eggs (room temperature)
- 100 Gram Caster sugar
- 100 Gram All-purpose flour
- 1 Teaspoon Vanilla extract
- 0.5 Teaspoon Baking powder
- 1 Pinch Salt
- 150 Milliliter FOR THE MILK SOAK (Tres Leches): Sweetened condensed milk
- 150 Milliliter Evaporated milk
- 100 Milliliter Fresh cream
- 100 Milliliter Mango purée (Alphonso preferred)
- 150 Milliliter FOR TOPPING: Whipping cream (chilled)
- 1 Tablespoon Icing sugar
- 50 Milliliter Mango purée
- Fresh mango chunks (for garnish)
Cooking Instructions
Preheat the oven to 170°C (340°F). Line and grease a rectangular baking tin (7x7 or 8x8 inch preferred).
In a mixing bowl, beat eggs and sugar together using an electric beater for 6–8 minutes until the mixture becomes pale, thick, and triples in volume.
Sift in flour, baking powder, and salt. Gently fold with a spatula using cut-and-fold motion to retain air in the batter. Add vanilla extract and mix.
Pour the batter into the prepared tin and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes. Then prick holes all over the surface with a fork or skewer to help it absorb the milk.
In a bowl, mix condensed milk, evaporated milk, cream, and mango purée to make the soaking liquid. Pour this mixture evenly over the cake. Chill for at least 1 hour for the milk to absorb fully.
Whip chilled cream with icing sugar until soft peaks form. Spread it evenly over the soaked cake.
Drizzle mango purée on top. Garnish with fresh mango chunks or mint leaves.
Slice and serve chilled. Best consumed within 24 hours for ideal texture and freshness.
Summary
Know How To Prepare Delicious Mango Tres Leche At Home
Inspired by the classic Latin American "three-milk cake," this mango version elevates the experience with the addition of ripe Alphonso mango purée.
Ingredients
- 4 Piece FOR THE SPONGE CAKE: Eggs (room temperature)
- 100 Gram Caster sugar
- 100 Gram All-purpose flour
- 1 Teaspoon Vanilla extract
- 0.5 Teaspoon Baking powder
- 1 Pinch Salt
- 150 Milliliter FOR THE MILK SOAK (Tres Leches): Sweetened condensed milk
- 150 Milliliter Evaporated milk
- 100 Milliliter Fresh cream
- 100 Milliliter Mango purée (Alphonso preferred)
- 150 Milliliter FOR TOPPING: Whipping cream (chilled)
- 1 Tablespoon Icing sugar
- 50 Milliliter Mango purée
- Fresh mango chunks (for garnish)
Main Procedure
Preheat the oven to 170°C (340°F). Line and grease a rectangular baking tin (7x7 or 8x8 inch preferred).
In a mixing bowl, beat eggs and sugar together using an electric beater for 6–8 minutes until the mixture becomes pale, thick, and triples in volume.
Sift in flour, baking powder, and salt. Gently fold with a spatula using cut-and-fold motion to retain air in the batter. Add vanilla extract and mix.
Pour the batter into the prepared tin and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes. Then prick holes all over the surface with a fork or skewer to help it absorb the milk.
In a bowl, mix condensed milk, evaporated milk, cream, and mango purée to make the soaking liquid. Pour this mixture evenly over the cake. Chill for at least 1 hour for the milk to absorb fully.
Whip chilled cream with icing sugar until soft peaks form. Spread it evenly over the soaked cake.
Drizzle mango purée on top. Garnish with fresh mango chunks or mint leaves.
Slice and serve chilled. Best consumed within 24 hours for ideal texture and freshness.
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