Mango Tres Leches Cake
Mango Tres Leches Cake Recipe – This cake is a unique tropical twist on the classic Latin American dessert. It combines the rich, milky sweetness of tres leches with the bright, juicy flavor of mango. The cake is ultra-soft and moist, thanks to a trio of milks that soak into every bite, creating an irresistible luscious texture!
If you love Tres Leches Cake, you’ll love my Tres Leches Pie too!

Why We Love This Mango Tres Leches Cake
We love classic Tres Leches Cake—it’s ultra-moist, sweet, and every bite is downright irresistible! But this time, we’ve given it a tropical twist with the addition of mango. It takes this beloved dessert to a whole new level! This Mango Tres Leches Cake is everything we love about the original dessert but with a tropical twist. The sponge cake is light yet rich, soaking up all that creamy goodness from the trio of milks. And that luscious mango cream? It’s used instead of the traditional whipped cream to give the cake a beautiful fruity flavor!
Whether you’re making it for a celebration (Cinco de Mayo?) or just because you want a fun treat to serve up after dinner, this easy tres leches cake is sure to become a favorite. It’s simple to make, packed with fun tropical flavor, and guaranteed to be a hit!
What is Tres Leches?
As tres leches means 3 milks in Spanish, you can imagine the rich creamy taste and texture this cake provides after being soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream.
This cake is a very light sponge cake, with the lovely flavor combination of your choosing. I chose to make this one mango-flavored!
Ingredients You Need
For the Tres Leches Cake:
- All-purpose flour – you can also use cake flour for a softer texture
- Baking powder – helps the cake rise
- Salt – brings out the flavors
- Unsalted butter – softened
- Sugar – sweetens the cake and makes it tender
- Vanilla extract – use high-quality for the best flavor
- Eggs – room temperature, provide structure and moisture
- 3 Types of Milk – evaporated milk, sweetened condensed milk, heavy cream
For the Mango Cream:
- Heavy cream: whips up light and fluffy for topping the cake
- Mangoes – make sure they are ripe!
- Sugar – sweetens the mango cream to balance the tartness
- Salt – just a pinch
How to Make Tres Leches Cake
- Preheat the oven to 350 degrees F. Grease and flour two 8- to 9-inch cake pans and set aside.
- Mix the flour, baking powder, and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
- Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the large bowl and mix again for 30 seconds.
- Divide the cake batter evenly between the two prepared pans and bake for 20 minutes, until golden on top. (Make sure a toothpick inserted into the center comes out clean!) Remove the sponge cake from their pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk, and cream together. Set aside.
- Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke holes in both cakes with a fork thoroughly, to help the milks mixture absorb.
- Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.
For the Mango Cream:
- Peel both mangoes. Slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
- Pour the puree into a small saucepan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.
To Assemble the Cake:
- Using a clean bowl and electric mixer on high speed, whip the heavy whipping cream until firm stiff peaks form. (If you stop at soft peaks, the frosting won’t be as creamy as you want.) Then gently fold the whipped cream in the chilled mango puree.
- Scoop about half the Mango Cream on the cake that’s on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.
Get the Complete (Printable) Mango Tres Leches Cake Below. Enjoy!
Recipe Variations
- Coconut – Coconut milk adds even more tropical flavor! Swap the heavy cream in the milk mixture for full-fat coconut milk and add ½ teaspoon coconut extract to the batter. Garnish with toasted coconut flakes for a fun, crunchy topping.
- Passionfruit – If you love a tangy-sweet flavor combo, try adding passionfruit puree to the mango whipped cream. Swap out half of the mango puree for passionfruit, then drizzle passionfruit syrup over the cake before serving.
- Chocolate – Add ¼ cup cocoa powder to the cake batter for a tasty chocolatey base. You can also mix 2 tablespoons cocoa powder into the milk mixture or drizzle melted dark chocolate on top.
- Strawberry – Swirl strawberry puree into the mango whipped cream for a delicious berry-mango combo. Garnish with fresh strawberry slices and extra mango for a pretty colorful finish!
Frequently Asked Questions
You can store this cake in the fridge for 3 to 5 days.
Yes, you can. However, I can’t exactly tell you how much… I would start with 3/4 cup. Taste and test the thickness, then add more if needed.
Yes, you can. Use the serving slider in the recipe card below to adjust the recipe. Instead of trying to use 2 1/2 eggs, the easiest solution would be to use 2 extra-large eggs if you can find them.
Looking for More Delicious Cake Recipes? Be Sure to Try:
- Orange Crush Cake
- Blueberry Muffin Cake
- Cinnamon Dolce Latte Cake
- Pecan Upside Down Cake
- Pina Colada Sheet Cake
- Strawberry Bundt Cake
- Texas Sheet Cake with Coffee
- Homemade Strawberry Cake from Scratch
- Spiced Pumpkin Cake with Maple Cream Frosting
- Triple Chocolate Bundt Cake
Get the Complete (Printable) Mango Tres Leches Cake Recipe Below. Enjoy!
Tres Leches Cake Recipe with Mango Cream
Video
Ingredients
For the Tres Leches Cake:
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, softened (4 ounces)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1/3 cup heavy cream
Instructions
For the Tres Leches Cake:
- Preheat the oven to 350 degrees F. Grease and flour two 8- to 9-inch cake pans and set aside.
- Mix the flour, baking powder and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
- Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds.
- Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top. Remove the cakes from pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and cream together. Set aside.
- Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke both cakes with a fork thoroughly, to help the milks absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.
For the Mango Cream:
- Peel both mangoes. Slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
- Pour the puree into a small saucepan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.
To Assemble:
- Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree.
- Scoop about half the Mango Cream on the cake that's on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.
Hi,
Can I use mango pulp instead of fresh mangoes? If yes, how much mango pulp should I use?
Thank you
Hi Nick,
Yes, you can. However, I can’t exactly tell you how much… I would start with 3/4 cup. Taste and test thickness, then add more if needed.
Hey! Love this recipe. I have a question though. How can I make half of this recipe? Especially for cake, should I use 2 eggs or 3 if I wana make a single cake.
Waiting for your response
Hi Javeeriah,
The easiest solution would be to use 2 extra-large eggs if you can find them.
Delishhhh
This is the BEST cake I have had in my life! I used atalufo mangoes for the sweetest flavor. Pure heaven!!!!
Thanks Stacy, So glad you liked it! :)
Is the heavy cream is a whipping cream?
Will this cake hold over night?
I had a question is it 1/2 stick of butter which is 2oz or 4 oz which is a stick of butter? Thanks.
1/2 cup of butter. so 4 oz.
Mmmm…I haven’t had a tres leches for so long. I love the addition of mango, and might just have to make this for my mom (loves mango).