Home / Recipes / Mango Tres Leches Cake

Photo of Mango Tres Leches Cake by Trisha Rudra at BetterButter
1440
1
0.0(0)
0

Mango Tres Leches Cake

Jul-03-2018
Trisha Rudra
20 minutes
Prep Time
50 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Mango Tres Leches Cake RECIPE

A twist on the traditional Mexican Tres Leches (Three Milk) Cake, with Mangoes and a refreshing Coconut Whipped Cream :)

Recipe Tags

  • Non-veg
  • Medium
  • Kids Birthday
  • Mexican
  • Baking
  • Dessert

Ingredients Serving: 8

  1. For the cake:
  2. 1 & 1/2 cup all purpose flour
  3. 1 & 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened (113 gm)
  6. 3/4 cup sugar
  7. 2 teaspoons vanilla extract
  8. 5 large eggs
  9. 1 cup fresh mango pulp (from 2 mangoes. I used Himsagar)
  10. For the Tres Leches Mixture:
  11. 1/2 can of Condensed Milk
  12. 1/2 packet of Milk powder (about 2 tbsp) mixed with 1/4 cup whole milk
  13. 75gm of fresh cream mixed with mango crush
  14. For the Topping:
  15. 1/2 cup whipped cream
  16. Dessicated coconut
  17. Mango Crush
  18. Toasted Coconut Flakes

Instructions

  1. Grease a bakeproof baking dish/cake tin. Preheat oven to 170 C.
  2. Sift the flour, salt and baking powder into a bowl. In a separate bowl, cream the softened butter and sugar until pale.
  3. Add the eggs one by one, beating for 30 seconds after each addition. The mixture will have doubled.
  4. Add the mango pulp and beat again for 30 seconds. Start adding the flour mixture in three parts, using a spatula to fold everything in.
  5. Pour batter into baking dish and bake for 50 to 55 mins or until the edges turn golden. Use a skewer to check if cake is done...a few moist crumbs means the cake is perfect. Set cake aside to cool for 10 mins.
  6. Prepare the Tres Leches mixture, whisking condensend milk, milk powder, whole milk, cream and mango crush well
  7. Poke holes all over the cake with a skewer and start pouring the milk mixture all over evenly. Notice how the cake absorbs all of the liquid. When it no longer absorbs any more liquid, let it rest in a cool place.
  8. Preferably let it sit in the fridge overnight.
  9. Just before serving, whip the chilled whipping cream just before stiff peak stage. Add 2 to 3 tbsp of dessicated coconut and mix well with a spatula.
  10. Spread all over the cake and top with some mango crush, toasted coconut flakes and fresh cut mangoes.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE