If you’re looking for a Mango Cake (tre leches) recipe that will have your family and your guests coming back for more … look no further.  We’re in love with this Mango Cake recipe!

A traditional tres leches cake is almost identical to a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches cake is very light with many air bubbles.

This recipe will work perfectly with frozen or fresh mangoes so you’ll be enjoying Mango Cake all year round.  Stock up later in the season when Australian mangoes are cheap.  Peel, dice and freeze in ziplock bags. Then allow the mango to thaw before you start your Mango Cake.

Here’s a note from Rabia, our MoM Member who shared this deliciously gorgeous recipe …

“The original recipe is from my aunt who is Mexican and her Mom used to make this for her diner in Mexico but with strawberries. I had a lot of mangoes so my sister suggested I make it with mangoes instead of strawberries. My Mango Milk Cake (Tre Leches) turned out amazingly!”

Thanks so much for sharing your recipe!  We think this Mango Cake is going to star on our entertaining table all Summer long!

If you’re a fan of mangoes, you might also like to try these recipes:

Ingredients (serves 6)

  • 1 can Condensed milk
  • 1 can Evaportated milk
  • 300ml Fresh whipping cream
  • 3 - 4 Mangoes
  • 1 Butter or Sponge Cake (homemade or store bought) about 5cm thick


  1. Mix condensed milk and evaporated milk with a spoon.
  2. Find a glass serving dish that is at least double the height of your sponge cakes and round enough to fit the cakes whole.
  3. Cut your cake through the middle so that you have two round cakes that are both 2 - 3 cm thick. Place one layer into the bottom of the dish and pour half the milk mixture over the cake. Allow to soak in and then add a layer of sliced mango or mango chunks and layer over half the whipped cream.
  4. Add the other layer of sponge on top and pour the remaining mixture over the sponge cake. Again, allow to soak in.
  5. Puree the remaining mango and spread over the top of the cake and top with the rest of the whipped cream (you can pipe it on like I did with a piping bag).
  6. Refrigerate for at least 2 hours before serving to allow the cakes to fully absorb the milk mixture. Serve and Enjoy!

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