Mango Tres Leches Cake (Eggless)
Mango version of the tres leches cake. Eggless mango sponge soaked in 3 milk mixture and covered in layers of mango whipped cream. Perfect cake to make during for mango season.
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Equipment
- Glass Mixing Bowls, Baking Tools
Ingredients
For The Eggless Mango Sponge
- 273 g all purpose flour (~1 +¾ cup)
- 1 +¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ salt
- 122 g granulated sugar (~½ cup)
- 125 ml oil any neutral oil (~125ml)
- 130 g mango puree (~½ cup) , see notes on how I make at home
- 125 ml whole milk (~½ cup)
- 1 teaspoon vanilla or any flavor you like
3 Milk Mixture (Use half quantity for soaking the cake and rest for serving)
- 1 +¼ cup evaporated milk or whole milk
- ½ cup heavy cream
- ¼ cup mango puree
- ½ cup sweetened condensed milk
For Mango Whipped Cream
- 1 cup heavy cream
- 2 tablespoon mango puree
- 4 tablespoon powdered sugar confectioners sugar
- 1 teaspoon vanilla or any flavor you like
Instructions
Mango Sponge
- Preheat oven to 350F. Spray a 9 inch non stick square cake pan with oil spray.
- Dry Ingredients - Place a sieve (or use a flour sifter) over a medium bowl. Add the flour, baking powder, baking soda and salt. Sift the flour mixture.
- Wet Ingredients - In a large bowl, combine sugar, mango puree, milk, vanilla and oil. Whisk for 1-2 minutes or until everything is combined and of mango color.
- Add dry ingredients to the wet ingredients in 3 batches, folding the previous batch just until combined. No white specks of flour should be visible. Dont over mix.
- Transfer the batter to the cake pan. Using a flat spatula, smoothen the top of the cake.
- Bake for 20-25 minutes until a skewer inserted in the centre of the cake comes out clean. Mine was done in 22 minutes.
- Once baked, remove the cake from the oven and let cool for 5 minutes. Then, proceed to soaking (see instructions below)
Make the Milk Mixture
- Combine mango purée, heavy cream, milk and condensed milk in a large pitcher, this helps in pouring. Whisk well. Save half of milk mixture for serving.
- Poke the surface of warm cake all using a fork or a wooden or metal skewer. Slowly drizzle half of the 3 milk mixture over the cake. It will look like a lot but don't worry it will all be absorbed.
- Let the cake soak for good 4-6 hours, in the refrigerator before adding the whipped cream layer.
Mango Whipped Cream
- Add the heavy cream and sugar into a chilled mixing bowl and beat on high speed for about a 1-2 till you see its starting to get thick. Add the mango puree and vanilla. Beat on high speed for another minute and a half till the cream is thick and spreadable.
- Spread on the cake and chill the cake for at least 2 hours before serving. I did use fresh mangoes to decorate the cake as you can see in pictures, however I noticed that by day 3, even though the cake still tasted amazing, the mangoes turned a bit dryish. Something to keep in mind :)
- To serve- Cut a slices of the chilled cake and lift using a wide metal spatula- after soaking these cakes are quite soft and heavy. Serve with a drizzle of milk mixture. Enjoy!
Notes
- Fresh Mangoes - You could use fresh seasonal mangoes to make a homemade mango puree or use store-bought mango puree. We need 1 cup of thick mango puree (~260g) for this recipe. I add the about 300 g of mango pieces (from 2-4 mangoes) with 2-3 tablespoon sugar to a blender and blended on high speed. Do not add water or any liquid. Strain the puree to make sure that its ultra smooth.
- Add any flavors you like - Add cardamom powder, saffron or any flavor you like. I use vanilla because my kids prefer it.
- Baking pan - I used a 9 inch square pan for baking, however an 8 inch square pan works good too, you till have a thicker sponge requiring extra baking time (bake until skewer inserted in the middle comes out clean). You could also use a round pan.
- Mango Sponge - You could use this recipe to make just the eggless mango sponge and cover it in your favorite buttercream or frosting or serve as it is.
Nutrition
Calories: 457kcalCarbohydrates: 49gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.05gCholesterol: 47mgSodium: 97mgPotassium: 131mgFiber: 1gSugar: 28gVitamin A: 1077IUVitamin C: 10mgCalcium: 77mgIron: 3mg
Tried this recipe?Let us know how it was!