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  • Serves 6
  • 20 minutes
  • Difficulty Easy
  • 5 Ingredients

52 Comments

If you’re looking for a Mango Cake (tres 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! Mangoes are such a gorgeous summer fruit, whenever I hold one to my nose I can practically smell the sun. Sometimes they can get a bit manky in the bottom of the fridge, but they’ll always be perfect for this yummy mango cake.

A traditional tres leches cake is almost identical to a sponge cake, and it is sometimes called a butter cake. It is 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 and fluffy with many airy bubbles.

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

Here’s a note from Rabia, our MoM Member who shared this deliciously gorgeous mango cake 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 (Tres 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

Method

  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!

  • It’s wonderful how easy this is to make and it reminds me of a mix between pumpkin pie and trifle- but with mango! Love it and will be making this for the family.

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  • Wow! I’ve never heard of this type of cake before. Our family is mad for mangoes, so I will have to try this summer!

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  • Yum! This looks so delicious and really simple and I love mangos’ so this would taste amazing.

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  • I’ve never seen anything like this before!

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  • looks amazing, :-)

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  • love how this only has a few ingredients

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  • I love mangoes but I’ve never had mango cake before, only cheesecake.
    This sounds delish, especially because it has my favourite, condensed milk, in it!
    Will definitely be trying this one out.

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  • Inspired – and so few ingredients!

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  • My daughter and i love mango. This cake looks amazing.

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  • The kids love mango

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  • This looks so amazing

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  • This looks good mango is one of my favourite fruits thanks for sharing

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  • Such a beautiful Summer dessert,thanks!

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  • Yum love mango

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  • This could be nice. I would make this gluten and diary free.
    Instead of condensed milk, evaporated milk and whipping cream I would use coconut cream, instead of butter or sponge cake I would use almond meal and dates

    Reply

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