Go Back
–+ servings
mothers day Mango Tres Leches Cake

Delight Mom with a Moist Mango Tres Leches Cake for Mother's Day

Indulge in a Mother's Day Mango Tres Leches Cake that combines creamy milk and fresh mango for a delicious dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: Latin
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder ensure it's fresh
  • 1 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter (softened) can replace with vegetable oil
  • 1 cups granulated sugar light brown sugar can add flavor
  • 3 large eggs can replace with aquafaba
  • 1 teaspoon vanilla extract homemade versions elevate aroma
  • 1 cup whole milk can substitute with almond or coconut milk
For the Tres Leches Mixture
  • 1 can sweetened condensed milk essential for moisture
  • 1 can evaporated milk can replace with coconut version
  • 1 cup heavy cream use half-and-half for a lighter choice
For the Topping
  • 1 cup ripe mango (diced) can swap with other fruits
  • fresh mint leaves for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
  3. In a large mixing bowl, cream ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3-5 minutes.
  4. Beat in 3 large eggs, one at a time, mixing well after each addition. Add 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of whole milk, until just combined.
  6. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely in the pan on a wire rack.
  8. In a separate bowl, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of heavy cream.
  9. Poke holes all over the cooled cake and slowly pour the milk mixture over the cake.
  10. Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  11. Top your cake with freshly diced ripe mango and optionally whipped cream and mint leaves.
  12. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Allow your cake to soak overnight for best flavor. Garnish enhances both flavor and presentation.

Tried this recipe?

Let us know how it was!