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Mango Mousse Tres Leches Cake

2022-07-15 - Written by: Olivia F. Winters

cake dessert tropical mango

Mango Mousse Tres Leches Cake

A moist and creamy tres leches cake filled with a light and airy mango mousse.

Mango Mousse Tres Leches Cake

Description

A twist on the classic tres leches cake, this recipe incorporates the sweetness of mango into a moist sponge cake. The addition of a creamy mango mousse adds an extra layer of flavor and texture to this dessert.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the mango mousse:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 ripe mangos, diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

Instructions

Preheat and prepare the cake pan

Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.

Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the dry ingredients to the butter mixture and mix until just combined. Pour in the milk, eggs, and vanilla extract, and mix until smooth.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Prepare the mango mousse

In a blender or food processor, puree the diced mangos until smooth. In a medium bowl, whip the heavy cream and granulated sugar until stiff peaks form. Fold the mango puree into the whipped cream mixture.

Assemble the tres leches cake

Poke holes all over the cooled cake using a skewer or fork. Pour the three types of milk (evaporated milk, condensed milk, and heavy cream) evenly over the top of the cake. Let it sit for 10-15 minutes to allow the cake to absorb the milk mixture.

Top with mango mousse

Spread the mango mousse over the top of the cake, making sure to cover the entire surface. Refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld together.

Variations

  • To make a more intense mango flavor, you can use mango puree instead of diced mangos.
  • If you prefer a lighter mousse, you can whip the heavy cream until stiff peaks form and then fold in the mango puree.

Tips and Tricks

  • Make sure to not overmix the cake batter, as it can result in a dense cake.
  • Use high-quality ingredients for the best flavor and texture.
  • If you're not serving the cake immediately, refrigerate it for up to 2 days or freeze it for up to 3 months.