Mango Tres Leches Cake Recipe

By debra In General On March 5, 2020

It’s currently mango season in Kenya, and although mangoes are enjoyable enough on their own, it’s also worth trying out some mango dessert recipes before this season comes to an end.

The Mango Tres Leches Cake is made up of a variety of ingredients, including coconut milk and condensed milk, making it one of the sweetest desserts you’ll ever have. We’ve put together a simple recipe below for you to try out and savour with your loved ones.


INGREDIENTS:
5 tablespoons of melted butter, plus a bit more to grease the pan
1 ½ cups of all-purpose flour
1 cup plus 2 to 3 tablespoons of sugar, more to taste if necessary
2 teaspoons of baking powder
¼ teaspoon plus a pinch of fine sea salt
6 large eggs, separated
⅓ cup plus 3 tablespoons of milk
1 teaspoon of vanilla extract
¼ teaspoon of cream of tartar
2 cups, cubed of a very ripe mango
1 can (440 ml) of unsweetened coconut milk
1 can (410 ml) of sweetened condensed milk
¼ cup of Spanish brandy or Cognac
1 ½ cups of heavy cream
¼ teaspoon of ground cinnamon

PREPARATION:
1. Start by heating the oven to 350 degrees. Butter your baking pan and put it aside. In a medium bowl, mix the flour, the cup of sugar, the baking powder and the ¼ teaspoon of salt. In another bowl, preferably bigger in size, mix the melted butter with the egg yolks and three tablespoons of the vanilla and milk.

2. Set your electric mixer to medium and beat the egg whites until they become frothy. Afterwards, add the cream of tartar and beat until the mixture is thick, fluffy and white. Once you have achieved this, add ¼ cup of sugar, bit by bit and continue mixing until firm peaks form.

3. Divide the flour mixture into two and mix one half of it with the yolks. The goal is to create a paste. Add a quarter of the egg whites into the paste so as to make it a bit lighter. Slowly add another quarter of the egg whites, interchanging it with small portions of the remaining flour until both are finished.

4. Scrape the batter into the greased pan and smooth its top with a rubber spatula. Let the cake bake until it’s golden. Insert a toothpick into its center and if it comes out clean, the cake is ready. Then let it cool for 25 minutes.

5. In a blender, purée the mango with 2-3 tablespoons of sugar. You can decrease or increase the amount of sugar, depending on how sweet you want your dessert to be.

6. When the cake has cooled, poke holes all over the top of it using a fork. Afterwards, cut the cake into pieces, but leave them in the pan.

7. Over medium heat, stir a mixture of the coconut milk, condensed milk, the remainder of the ⅓ cup of milk, the brandy or Cognac and a pinch of salt in a small saucepan. Heat this mixture until it’s steaming, then pour it evenly over the sliced cake. Cover the cake and let it chill for at least an hour.

8. When you’re ready to serve, whip the cream with the cinnamon and half of the purééd mango until it’s thick and mousse-like. Now is a good time to add sugar if the cream tastes too flat. Afterwards, spread the mango cream on the cake, then add on the remainder in large portions. To create patterns on the cake, use a spatula when you’re spreading the purée.

N.B. The purée can also be used as a sauce when you serve the cake.

Enjoy!


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