Mango Tres Leches Recipe (Mesakhsakha Manga)
Mango Tres Leches is ultra-moist, creamy, and delicately sweet, soaked in three milks and layered with ripe mango. Each bite is a tropical burst of flavor with a cloud-like finish.
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Ingredients
- 1 vanilla cake mix
- 3 large eggs
- 1 cup water
- ½ cup oil
- 1 teaspoon orange zest
- 2 cups mango chunks
Whipped Cream
- 2 cups whipping cream
- 1-2 tablespoons sugar powder
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Three Milks Mixture
- 1 cup condensed milk
- 1 cup evaporated milk
- 1 cup full-fat milk
- ½ cup mango chunks
Garnish
- ½ cup whipped cream
- 1 cup mango chunks
- 3 tablespoons ground pistachio , optional
Instructions
Step 1: Bake the Cake
- Bake the cake according to the instructions on the back of the box. In a deep mixing bowl, combine the cake mix with eggs, water, oil, and orange zest. Use a wire whisk or a hand mixer. Stop whisking once the dry ingredients disappear. Avoid overmixing the ingredients.
- Transfer the cake batter to a deep baking dish and bake in a preheated oven at 360°F. Insert a skewer in the middle of the cake to check if it is cooked through. Set it aside and let it cool completely, and then transfer it to the fridge.
Step 2: Make the Whipping Cream
- In a deep mixing bowl, add the cold whipping cream, vanilla, orange zest, and sugar powder and beat with a hand mixer at medium speed first for 2 minutes, and then increase the speed. Keep beating until a soft peak forms. Keep it in the fridge until you assemble the cake. If you are using whipping cream powder, then follow the instructions on the package.
Step 3: Prepare the Milk Mixture
- In a blender or with stick blender, blend together the condensed milk, evaporated milk, regular milk with 1/2 cup of mango puree, until smooth and lump-free. Keep it in the fridge until you assemble the cake.
Step 4: Assemble the Cake
- Add the tres leches: Poke the vanilla cake with a skewer all over the cake. Drizzle evenly the milks mixture. Let the cake absorb the mixture for at least 1 hour or overnight in the fridge.
Step 5: Garnish the Cake
- Spread or pipe the whipped cream over the cake and evenly arrange the mango chunks over the top of the cake. For a pop of color, sprinkle a flutter of pistachio dust .Refrigerate the cake until you serve it.
- Storage: This cake can be made 1 day ahead and kept in the fridge, and it could last 4 days in the fridge. this cake can't be frozen.
Nermine's Notes
- If you wanna avoid baking altogether, use Italian Savoiardi Ladyfingers Cookies. Arrange one layer of the cookies, drizzled with the milks mixture, add cream and mango on top, and then another layer of cookies, and then top it with whipped cream and mango chunks.
- Use whipping cream powder instead of whipping cream for a shortcut and prepare following the instructions on the pouch.