This mango tres leches brings together the creaminess of a classic Latin dessert with the bright, tropical flavors of an Indian mango lassi. The soft biscuit sponge soaks up a mango-spiked three-milk mixture, then gets topped with fluffy mango lassi whipped cream. It's like summer in a pan, sweet and cooling all at once.
I first tasted something like this at my friend Ryan's birthday party last June, where his mom served a mango-flavored cake that had everyone going back for seconds. The tropical sweetness stuck with me for weeks. If you're looking for something that feels special but comes together with simple pantry ingredients and a blender, this is it. It's also a beautiful way to use up those ripe mangoes sitting on your counter. For more fruity dessert inspiration, you might love these Chocolate Cherry Cookies or this Boston Cream Pie Cookies Recipe - both have that same "wow factor" without being complicated.
Why You'll Love This Mango Tres Leches
This Mango Tres Leches checks a lot of boxes. It's make-ahead friendly, which means you can prep it the night before and just pull it out of the fridge when guests arrive. The Mango Tres Leches base is forgiving - even if you're new to making sponge cakes, the meringue technique here is pretty foolproof as long as you fold gently.
The flavor is bright and fruity without being overly sweet. The cardamom adds a warm, aromatic note that makes the whole thing feel a little fancy, even though it's really just cake, milk, and fruit. It's also a great way to impress people who think they don't like Mango Tres Leches - the mango yogurt cake twist makes it feel fresh and different.
And honestly? It just looks gorgeous on a table. That golden-orange color, the creamy topping, the fresh mango pieces - it's a summer Mango Tres Leches that photographs beautifully and tastes even better.
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Mango Tres Leches Ingredients
Here's everything you need to make this Mango Tres Leches come together.
See recipe card below this post for ingredient quantities
Biscuit Sponge Cake
Eggs: You'll need at room temperature, separated into yolks and whites. The yolks add richness while the whites get whipped into a meringue that makes the cake light and airy.
Sugar: total, divided into for the yolks and ¼ cup for the meringue. This keeps the cake sweet but not cloying.
Vanilla: adds a warm, familiar flavor that supports the mango without competing with it.
Salt: balances the sweetness and brings out the other flavors.
Milk: keeps the batter moist and helps create a tender crumb.
All-purpose flour: forms the structure of the cake. It's light enough to stay soft once soaked.
Cornstarch: makes the cake extra tender and gives it that delicate, melt-in-your-mouth texture.
Baking powder: helps the cake rise and stay fluffy.
Cream of tartar: stabilizes the egg whites so they whip up into stiff, glossy peaks without deflating.
Mango Lassi
Mango: chopped, either fresh or frozen. This is the star of the show - it gives the whole dessert that bright, tropical flavor.
Plain yogurt: adds tanginess and creaminess, just like a traditional lassi. Use full-fat for the richest flavor.
Milk: thins out the lassi so it blends smoothly and soaks into the cake easily.
Sugar: depending on how sweet your mango is. Taste as you go.
Cardamom powder: Just a pinch. It adds a subtle warmth and makes the whole thing taste more authentic.
Mango Lassi Three Milk Mixture
Sweetened condensed milk: This adds sweetness and a thick, creamy texture to the soak.
Evaporated milk: It's richer than regular milk and helps create that signature tres leches texture.
Milk: ½ cup keeps the mixture from being too thick. You want it to soak in, not sit on top.
Mango lassi: Half of what you made earlier. This is what makes it a mango flavored tres leches instead of plain vanilla.
Mango Whipped Cream
Heavy whipping cream: chilled. This whips up into thick, fluffy clouds that hold their shape.
Mango lassi: The other half of your batch. Folding it into the whipped cream gives you a mango cream cake topping that's light but full of flavor.
Extra toppings: More whipped cream and fresh mango chunks for decoration. Totally optional, but they make it look bakery-pretty.
How To Make Mango Tres Leches
This mango tres leches recipe comes together in stages, but none of them are difficult.
Biscuit Sponge Cake
Preheat oven: Set your oven to 350°F and line a 9x13-inch baking pan with parchment paper. This keeps the cake from sticking and makes cleanup easier.
Whisk egg yolks: In a bowl, whisk the egg yolks with ½ cup sugar, salt, and vanilla for about 1 to 2 minutes until the mixture looks pale and fluffy. It should thicken slightly and turn a light yellow color.
Add milk and dry ingredients: Whisk in the ¼ cup milk until combined. Sift in the flour, cornstarch, and baking powder, then whisk just until you don't see any dry streaks. Don't overmix or the cake will be tough.
Make the meringue: In a separate clean bowl, whisk the egg whites with cream of tartar on medium speed. Once they start to get frothy, gradually sprinkle in the remaining ¼ cup sugar while whisking. Keep going until stiff, glossy peaks form - the meringue should stand up straight when you lift the whisk.
Fold together: Gently fold one-third of the meringue into the yolk mixture to lighten it up. Then carefully fold in the rest, working slowly and scraping from the bottom to preserve as much air as possible. The batter should look fluffy and pale.
Bake: Transfer the batter to your prepared pan and spread it out evenly. Bake for about 15 minutes, or until the top springs back when you touch it lightly and a toothpick comes out clean.
Cool completely: Let the cake cool in the pan on a wire rack. You need it fully cooled before soaking, or the milk mixture won't absorb properly.
Mango Lassi
Blend: Add the chopped mango, yogurt, milk, sugar, and cardamom to a blender. Blend on high until completely smooth and creamy, with no chunks left.
Strain and adjust: Pour the mixture through a fine mesh sieve to catch any fibers or lumps. Taste it and add more sugar if needed - your mango's sweetness will vary depending on the variety and ripeness.
Mango Lassi Three Milk Mixture
Whisk together: In a bowl, whisk the sweetened condensed milk, evaporated milk, regular milk, and half of your mango lassi until everything's combined and smooth.
Check consistency: The mixture should be pourable, not thick like pudding. If it seems too thick, add a splash more milk. Taste and adjust the sweetness if needed.
Soak the Cake
Poke holes: Using a skewer or a fork, poke holes all over the cooled cake while it's still in the pan. Make them close together - this helps the milk mixture soak in evenly.
Add liquid gradually: Pour about one-fourth of the milk mixture over the cake and wait for it to absorb. This usually takes 5 to 10 minutes.
Continue soaking: If the first pour absorbs well, keep adding the rest in 2 to 3 stages, waiting between each addition. If the liquid pools on top and won't soak in after 20 minutes, whisk in a bit more milk to thin it out.
Refrigerate: Once all the liquid is absorbed, cover the pan and refrigerate the cake for at least 2 to 3 hours, or overnight if you have time. The longer it sits, the better the flavors meld together.
Mango Whipped Cream
Whip the cream: Using a stand mixer with a balloon whisk (or a hand mixer), whip the chilled heavy cream on medium-high speed until it starts to thicken and hold soft peaks.
Add mango lassi: Gradually pour in the remaining half of your mango lassi while whisking. Keep whipping until firm peaks form - the cream should hold its shape but still look smooth and fluffy, not grainy.
Assemble
Spread the topping: Use a spatula to spread a thick, even layer of mango lassi whipped cream over the entire surface of the soaked cake.
Decorate: If you want, add dollops of extra whipped cream and scatter fresh chopped mango on top. It makes the whole thing look like it came from a bakery.
Serve chilled: Cut into squares and serve straight from the fridge. The cake tastes best when it's cold and creamy.
Substitutions and Variations
No fresh mango? Frozen Mango Tres Leches works just as well. Thaw it first and drain any excess liquid before blending.
Dairy-free version: Swap the regular milk for almond or oat milk, use coconut cream instead of heavy cream, and replace the yogurt with coconut yogurt. You'll lose a bit of tanginess but gain a tropical coconut note.
Less sweet: Cut the sugar in the lassi down to 2 tablespoons and reduce the sweetened condensed milk slightly. You can always add more sweetness, but you can't take it away.
No cardamom: It's not traditional for tres leches, but it really does make this taste like a lassi. If you don't have it, a tiny pinch of cinnamon or a drop of rose water works.
Smaller batch: This recipe makes a big 9x13 pan. You can halve everything and bake it in an 8x8 or 9x9 pan instead, adjusting the baking time down by a few minutes.
Equipment For Mango Tres Leches
Here's what makes this Mango Tres Leches dessert easier to put together:
9x13-inch baking pan: The standard size for Mango Tres Leches. Make sure it's at least 2 inches deep to hold all that milk.
Parchment paper: Lines the pan and makes it easy to lift the cake out if you want to transfer it to a serving platter.
Stand mixer or hand mixer with whisk attachment: You can whisk the meringue by hand, but it takes forever. A mixer makes quick work of it.
Mixing bowls: You'll need at least two - one for the yolk mixture and one for the egg whites.
Fine mesh sieve: Strains out any Mango Tres Leches fibers or lumps so your lassi is silky smooth.
Blender: For pureeing the Mango Tres Leches lassi. A regular blender works fine, or use an immersion blender if that's what you have.
Whisk and spatula: For mixing and folding. A rubber spatula is especially helpful for folding the meringue without deflating it.
Skewer: For poking holes in the cake. A fork or toothpick works too.
Storage Your Mango Tres Leches
This Mango Tres Leches keeps well in the fridge, which makes it perfect for parties.
In the fridge: Cover the pan tightly with plastic wrap or foil. The cake will stay fresh for up to 3 days. The flavors actually get better after a day or two as everything soaks together.
Freezing: I don't recommend freezing tres leches once it's assembled - the texture gets a bit watery when it thaws. If you want to prep ahead, you can freeze the unfrosted, un-soaked cake for up to a month, then thaw it and soak it when you're ready.
Serving cold: Always serve this straight from the fridge. It's meant to be a cooling, creamy dessert, and it loses some of its appeal if it sits out at room temperature for too long You might also like to try these Black Forest cakes - they are another great chocolate and cherry-flavored treat that kids love..
Expert Tips
Room temperature eggs: They whip up better and create more volume in the meringue. If you forget to take them out ahead of time, place them in a bowl of warm water for 5 minutes.
Don't rush the soaking: If the milk mixture isn't absorbing, resist the urge to just dump it all on at once. Add more milk to thin it out, and be patient. A properly soaked tres leches should be moist throughout, not dry in the middle with a soggy bottom.
Fold gently: When you're adding the meringue to the yolk mixture, use a light hand. Cut down through the center, scrape along the bottom, and bring the batter up and over. Repeat until just combined - a few white streaks are okay.
FAQ
How long should you let a tres Mango Tres Leches sit?
At least 2 to 3 hours in the fridge, but overnight is even better. The longer it sits, the more evenly the milk mixture soaks through and the better the flavors blend together. Emma always says it tastes best on day two.
Do you have to let the cake cool down before adding the tres leches?
Yes, absolutely. If you pour the milk mixture onto a warm cake, it won't absorb properly and you'll end up with a soupy mess. Let the cake cool completely to room temperature first, then start soaking.
Why don't tres leches get soggy?
The type of cake matters. Biscuit sponge cakes and other light, airy cakes have a structure that holds up well when soaked. They absorb liquid without falling apart or turning into mush. Plus, you add the milk gradually, which helps the cake absorb it evenly without getting waterlogged.
What is Mango Tres Leches?
It's a twist on traditional Mango Tres Leches, which is a Latin American dessert made with a sponge cake soaked in three types of milk (evaporated milk, sweetened condensed milk, and heavy cream or regular milk). This version adds mango and yogurt to the milk mixture, turning it into a Mango Tres Leches with Indian-inspired flavors. It's creamy, tropical, and perfect for summer.
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Pairing
These are my favorite dishes to serve with Mango Tres Leches
Mango Tres Leches
Ingredients
- 5 large eggs room temperature and separated carefully
- ⅞ cup granulated sugar divided for yolks and whites
- ½ teaspoon vanilla extract pure, not imitation
- ⅓ teaspoon fine salt balances sweetness
- ⅓ cup whole milk lukewarm
- ⅞ cup all-purpose flour sifted for light texture
- 2¼ tablespoons cornstarch adds softness
- 1¾ teaspoons baking powder aluminum-free preferred
- ⅓ teaspoon cream of tartar stabilizes egg whites
- 1¾ cups chopped mango fresh ripe or thawed frozen
- ⅔ cup plain yogurt full-fat for richness
- ⅞ cup milk cold
- 3–5 tablespoons sugar adjust to mango sweetness
- ¼ teaspoon ground cardamom freshly ground if possible
- ⅔ cup sweetened condensed milk well stirred
- ⅞ cup evaporated milk room temperature
- ⅔ cup milk extra as needed for thinning
- ¾ cup prepared mango lassi divided use
- 1¾ cups heavy whipping cream very cold
- Extra whipped cream for optional decoration
- Fresh mango pieces for garnish if desired
Instructions
- Set the oven to 350°F and prepare a 9x13-inch pan with parchment lining.
- Combine egg yolks with half the sugar, salt, and vanilla, then whisk until pale and fluffy.
- Pour in the milk, then sift in the flour, cornstarch, and baking powder, mixing just until smooth.
- In a clean bowl, beat egg whites with cream of tartar until foamy, then gradually add remaining sugar and whip to stiff glossy peaks.
- Fold one-third of the meringue gently into the batter, then carefully fold in the rest until just combined.
- Spread the batter evenly in the pan and bake until set and springy, about 15 minutes, then cool completely.
- Blend mango, yogurt, milk, sugar, and cardamom until smooth, then strain and adjust sweetness if needed.
- Whisk condensed milk, evaporated milk, milk, and half of the mango lassi until thin and pourable.
- Poke generous holes all over the cooled cake, pour in one-quarter of the milk mixture, let absorb, then gradually add the rest in stages and chill until fully soaked.
- Whip the cream until thick, then slowly beat in remaining mango lassi until firm peaks form.
- Spread the mango cream evenly over the chilled cake and decorate with extra cream and mango if desired.
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