Mango Tres Leches Cake
This simple cake soaked in low fat milk, condensed milk, and evaporated milk is soft as a down pillow. It is lightly flavored with mango and is best served cold topped with homemade mango marmalade and the airy richness of whipped cream. This pastel colored dessert is beautiful for spring and the perfect way to sweeten your Easter celebration.
Mangos are decidedly my favorite tropical fruit. With their warm yellow hue, fragrant aroma, and juicy flesh, mangos seems to call to me every time I pass them on the street or in the produce section of my grocery store. I love eating a mango on its own, but I’ve found it also plays nicely in desserts. Have you seen my video how to dice a mango?
I was grocery shopping and saw a lot of very ripe manilla mangos with a sign, “The ugly mangos are the sweetest!” This was my inspiration, and I knew I had to take some home and make an Easter inspired dessert. I made a traditional tres leches cake but with the addition of a mango marmalade in the cake as well as a spread over the cake.
The mango marmalade is delicious with this cake. It tastes like sweet tropical sunshine. It’s sweet, tangy, bright, tropical, and perfectly compliments this cake and also makes a lovely spread on its own over toast.
Have you ever made a tres leches cake? Here’s your chance to make this lovely dessert for your family and friends.
A special thanks to Nestlé for sponsoring this giveaway.
Mango Tres Leches Cake and Mango Marmalade
- 1 1/3 cup Carnation Evaporated Milk
- 1 14 ounce can La Lechera Sweetened Condensed Milk
- 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 1 teaspoon vanilla extract
- 2 teaspoons fresh orange juice
- 2 cups cold heavy whipping cream
- 1/4 cup granulated sugar
- In a medium saucepan combine the orange slices and water. Bring to a boil and then simmer for about 30 minutes.
- Add the diced mango, sugar, and salt, bring back up to a simmer and then continue to simmer for about 20 more minutes.
- Using a potato masher, mash the mixture until thick and a little chunky. Lightly drain excess liquid. Cool and refrigerate.
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
- In a large mixing bowl combine flour, baking powder, and salt.
- In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, low-fat milk, and mango marmalade. Pour the egg mixture into the flour mixture and mix these gently until combined.
- In a medium bowl, beat the egg whites with cream of tartar on high until you have soft peaks. Add ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.
- Pour the batter into prepared pan and spread out until batter looks even. Bake for 20 to 25 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.
- While cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches to drain into the cake when you pour it over.
- Whip together the evaporated milk, sweetened condensed milk, low fat milk, vanilla, and orange juice.
- Reserve 1 cup of tres leches and slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.
- Put the cold whipping cream and sugar in a large mixing bowl and mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use.
- For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate. Place a piece of cake on the milk mixture, spread mango marmalade on each slice and top with a dollop of whipped cream.