Tres Leches Mango Cake

Tres Leches Mango Cake


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A sweet and moist Mexican dessert has been given a fruity touch. Layers of cake soaked in a three-milk syrup are held together by a mango cream, with a mango chutney surprise hidden in the cake's center.

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Serving Size / Yield

8-10 servings


  • Cake:
  • 1/2 C. All-Purpose Flour
  • 1/2 C. All-Purpose Whole Wheat Flour
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 8 Tbs. Unsalted Butter, softened
  • 1 C. Granulated Sugar
  • 2 tsp. Pure Vanilla Extract
  • 5 Large Eggs
  • 1 12 oz. can Evaporated Milk
  • 1 14 oz. can Sweetened Condensed Milk
  • 1/3 C. Heavy Cream
  • Mango Cream and Filling:
  • 2 Mango
  • 1 1/3 C. Granulated Sugar
  • 1/4 tsp. Salt
  • 5 C. Low-Fat Sour Cream
  • 3/4 C. Mango Chutney

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Preheat oven to 350 degrees. Lightly grease and flour two 9" cake pans. In a small bowl, mix together the flours, baking powder, and salt. In another bowl, cream together the butter and 1 cup of sugar until fluffy. Stir in the vanilla. Crack the eggs into a measuring cup. Alternate adding the eggs and the flour mixture to the butter mixture, beating well after each addition. Once all of the eggs and flour mixture have been incorporated, scrape down the bowl and mix for 30 more seconds. Divide batter evenly between the cake pans. Bake for 20 minutes until cakes turn golden-brown. Remove cakes from pans and let cool for 20 more minutes. Place the two cakes onto shallow plates, and use a fork to thoroughly perforate each cake. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Pour half of the tres leches mixture over each cake. Cover and refrigerate for one hour.
Meanwhile, scoop out the skin of the mangos, and place into a food processor with 1 1/3 cup sugar and salt. Puree until smooth. Pour mango mixture into a small saucepan over medium-high heat. Bring to a simmer, then continue simmering for 3-5 minutes, stirring continuously, until thick. Refrigerate to cool. In a medium-sized bowl, whip the sour cream for 2 minutes, then beat in the chilled mango mixture.
Scoop half of the mango cream onto one cake and spread across the cake evenly. Top the cream-covered cake with a layer of the mango chutney. Carefully flip the second cake layer onto the first one, and spread atop and around the cake the remaining mango cream.

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