This Mango Tres Leches Cake is light, creamy, and drenched in a luscious three-milk soak.

The fluffy vanilla sponge soaks up every drop, while the fresh mango whipped cream topping adds tropical brightness.

It’s the perfect make-ahead dessert for summer parties, birthdays, or anytime you crave a refreshing treat.

Why You’ll Love This Recipe

Tropical upgrade to traditional tres leches.

Make-ahead friendly – even better chilled overnight.

Light yet indulgent with airy sponge and creamy topping.

Naturally fruity without overwhelming sweetness.

Ingredient Highlights

Eggs & Sugar – Provide structure and sweetness for the sponge.

Flour, baking powder, and salt – Create a stable yet fluffy cake.

Three Milks – A combo of sweetened condensed milk, evaporated milk, and cream infuses the cake with rich moisture.

Heavy Cream & Mango – Whipped into a lightly sweetened topping with natural fruity flavor.

Vanilla – Enhances both the sponge and the whipped cream.

Mango Puree – A must for that golden finish on top.

Tips Before You Start

Use room-temperature eggs to get maximum volume when whipping.

Fold gently to keep the batter light and airy.

Let the cake chill for at least 4 hours before serving.

Fresh mango makes a difference—choose ripe, juicy fruit.

How to Make Mango Tres Leches Cake

Step 1: Prepare the Vanilla Sponge
Preheat oven to 350℉ (175℃).

Lightly grease only the bottom of a 9×13-inch baking dish.

Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.

Step 3: Whip Yolks and Sugar
In a large bowl, beat egg yolks, 3/4 cup sugar, and vanilla extract until pale yellow and thick.

Stir in the milk.

Step 4: Combine with Flour
Fold the dry ingredients into the egg yolk mixture until smooth.

Step 5: Whip Egg Whites
In a clean bowl, beat egg whites to soft peaks.

Gradually add the remaining 1/4 cup sugar and beat to stiff peaks.

Step 6: Finish the Batter
Gently fold egg whites into the batter in two batches. Do not overmix.

Step 7: Bake
Pour batter into the pan and bake for 25 minutes, or until a toothpick inserted comes out clean.

Let cool.

Step 8: Soak the Cake
Whisk together sweetened condensed milk, evaporated milk, and cream.

Poke holes in the cooled cake and pour milk mixture evenly over the top.

Cover and chill at least 4 hours.

Step 9: Make Mango Whipped Cream
Beat cold cream with powdered sugar and vanilla until stiff peaks.

Fold in mango puree.

Step 10: Decorate and Serve
Spread mango cream over soaked cake.

Top with fresh mango chunks and drizzle more puree if desired. Slice and enjoy!

Serving Suggestions

Garnish with mint for color contrast

Serve with iced tea or mango lemonade

Add toasted coconut for crunch

Storage & Make Ahead

Fridge: Store covered up to 4 days.

Make ahead: Best chilled overnight.

Freezer: Freeze plain sponge (unsoaked) up to 2 months.

FAQs

Can I use canned mango?
Yes, but fresh mango has better flavor and texture.

Can I make this dairy-free?
Use plant-based cream and coconut milk alternatives, but texture may vary.

Why grease only the bottom of the pan?
Helps the cake rise evenly and prevents sides from collapsing.

What if I don’t have a 9×13 pan?
Use two 8×8 pans or a similar volume dish.

How sweet is this cake?
Moderately sweet with a light fruity finish.

Can I double the recipe?
Yes—use two 9×13 pans or a half-sheet pan.

Final Thoughts

If you’re looking for a show-stopping dessert that’s both nostalgic and exciting, this Mango Tres Leches Cake delivers.

With its airy sponge, silky milk soak, and tropical topping, it’s bound to be a favorite all year round.