Mango Tres Leches Cake is a delightful twist on the classic Tres Leches Cake, incorporating the tropical and sweet flavor of mango. Here's a recipe for you to enjoy this delicious dessert.
For the Cake:
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons mango extract
5 large eggs, separated
1 and 1/4 cup granulated sugar
1/2 cup and 3 tablespoons whole milk
For the Saffron Tres Leches Mixture:
1/4 can sweetened condensed milk
1/2 can evaporated milk
A pinch of saffron threads (about 10-15 threads)
For the Whipped Cream Topping:
1 1/2 cups heavy cream
1/4 cup powdered sugar (according to taste)
1 teaspoon Mango extract
1 tsp gelatin powder
2 tablespoon water
For Garnish :
Fresh mango cubes for garnish and layerings
Make the cake:
Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the eggs with the sugar and butter until pale and fluffy. Add the milk and mango extract and mix well.
Gradually add the dry ingredients to the wet ingredients, and mix until just combined.
Pour the batter into the prepared baking pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Gelatin:
In a small microwave-safe bowl, combine the gelatin powder and cold water. Stir well to dissolve the gelatin.
Then microwave it for about 15 to 20 seconds until it becomes a clear liquid. Be careful not to overheat it. Then let it cool down slightly.
Ready the Whipping Cream:
In a chilled mixing bowl, pour in the heavy cream. Using an electric mixer with a whisk attachment or a hand whisk, start whipping the cream on medium-high speed. Add powdered sugar: As the cream begins to thicken, gradually add the powdered sugar while continuing to whip. Adjust the amount of sugar to your desired sweetness.
add the mango extract and mix it in. Taste and adjust the amount of mango extract if needed, depending on how strong you want the mango flavor to be.
With the mixer running on low speed, pour in the liquid gelatin (make sure it's still liquid but not hot). Continue to whip until the gelatin is fully incorporated into the whipped cream.
Continue whipping the cream until it reaches stiff peaks. This means that the whipped cream should be firm enough to hold its shape.
Once the whipped cream is ready, cover it and refrigerate for about 30 minutes to firm it up a bit before using it as a topping for your Mango Tres Leches Cake.
Prepare Tres Leches Mixture:
While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and warm it in the microwave for a minute.
Then add the saffron threads in that warm milk mixture .
Once the cake is done, let it cool for a 10 minutes.
Using a fork , poke holes all over the cake.
Pour the tres leches mixture over the warm cake, allowing it to soak in.
Layer or spread the chopped mango pieces over the tres leches cake.
Next spoon or pipe the mango-flavored whipped cream on top of the cake. You can also garnish with additional mango slices or fresh mint leaves for an extra touch of freshness.
Slice and serve your Mango Tres Leches Cake with the mango-flavored whipped cream topping. Enjoy!