Refreshing Mango Tres Leches (Print Version)
# Ingredients:
→ Sponge Cake
01 -
5 large eggs, separated, room temperature
02 -
1 cup white granulated sugar, divided
03 -
1 ½ teaspoon vanilla extract
04 -
¼ cup whole milk, room temperature
05 -
1 cup all-purpose flour, spooned and leveled
06 -
1 teaspoon baking powder
07 -
¼ teaspoon salt
→ Soaking Liquid
08 -
14 oz sweetened condensed milk
09 -
12 oz evaporated milk
10 -
½ cup heavy whipping cream
→ Mango Whipped Cream
11 -
1 cup heavy whipping cream, cold
12 -
¼ cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
½ cup mango puree (about 1 large mango), plus more for drizzling on top (optional)
→ Garnish
15 -
Fresh mango, peeled and cut into small chunks
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease only the bottom portion of a 9x13 inch baking dish with non-stick spray. Avoid spraying the sides. In a bowl, whisk together the flour, salt, and baking powder. Set aside. Place the egg yolks, ¾ cup sugar, and vanilla extract into a large mixing bowl. Using an electric hand mixer, beat the mixture until it is thick and turns pale yellow. Stir in the milk. Gently fold the flour mixture into the egg yolk mixture until combined. In a clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form. Gently fold in half the beaten egg whites into the batter, then fold in the remaining egg whites just until combined. Do not overmix. Pour the cake batter into the prepared baking dish and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool as you prepare the soaking mixture.
02 -
In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Once the cake is cool, poke holes all over the top with a fork. Slowly pour the tres leches mixture over the entire cake. Cover and refrigerate for at least 4 hours or overnight. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mango puree. Remove the cake from the refrigerator. Use an offset spatula to spread the mango whipped cream over the cake. Top the mango whipped cream with chunks of fresh mango. Drizzle with additional mango puree if desired. Slice and enjoy!