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Mango Tres Leches

Eggless mango sponge soaked in milk sauce and covered in layers of mango cardamom whipped cream. A great cake for summer entertaining.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian, Mexican
Servings: 8 inch round


  • Glass Mixing Bowls, Baking Tools


For The Eggless Mango Sponge

  • 3/4 cup mango puree (from 3-4 ripe mangoes or use store bought) , see notes
  • 1/4 cup whole milk
  • 1/3 cup neutral oil
  • 1+3/4 cup all purpose flour
  • 1+1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup granulated sugar

Milk Sauce

  • 12 oz evaporated milk
  • 1/2 cup heavy cream
  • 9oz sweetened condensed milk

For Mango Whipped Cream

  • 3/4 cup heavy cream
  • 3 tbsp mango puree
  • 4 tbps powdered sugar
  • 1/2 tsp green cardamom powder


Mango Sponge

  • Preheat oven to 350F. Line the bottom of an 8 inch non stick round cake pan with parchment paper.
  • In a large bowl,combine mango puree, milk and oil. Whisk for 2 minutes so that everything is combined and of mango color.
  • Place a large sieve(or use a flour sifter) over the bowl. Add the flour, baking powder, baking soda, salt and sugar. Sift the flour mixture over the wet ingredients.
  • Using a rubber spatula, fold the wet and dry ingredients together until no white specks of flour are visible. Dont over mix.
  • Transfer the batter to the cake pan. Using a flat spatula, smoothen the top of the cake.
  • Bake for 30-35 minutes until a skewer inserted in the centre of the cake comes out clean.
  • Once baked, remove the cake from the oven and proceed to soaking (see instructions below)

Make the Milk Sauce

  • While the cake is baking, combine all the ingredients in a large bowl (preferably with a spout). Whisk well. Save about 3/4 cup milk sauce for serving. When the cake is cooled, pierce the surface of the cake alll over using fork or a skewer. Slowly drizzle the milk mixture over the cake.

Mango Whipped Cream

  • Add the heavy cream and sugar into a chilled mixing bowl and beat on high speed for about a minute till you see its starting to get thick. Add the mango puree and cardamom powder and beat on high speed for another minute and a half till the cream is thick and spreadable.
  • Spread all over the cake and chill the cake for atleast 6 hours before serving. Enjoy!


  1. You can use the fresh mangoes to make the mango puree at home.We need 1 cup of mango puree in this recipe.I add the flesh of about 1 lb of mangoes (4-5) with 1 -2 tbsp sugar to a blender and bend on high speed. I recommend straining the puree to make sure that there are no fibres and its ultra smooth. 
  2. You can use a 9 inch by 13 inch rectangular cake pan to make this recipe as well. The cake might be slightly thinner.