Mango Tres Leches Cake is a tropical twist to the classic Latin American dessert. This no bake version is easy to make and a perfect make ahead dessert to enjoy in summer.
No Bake Mango Tres Leches Cake
Tres Leches Cake translates to Three Milk Cake. Light and fluffy sponge cake is soaked with three different kinds of milk. This Irresistibly moist cake is a specialty of Mexico and many Latin American Countries.
In this no bake version Sponge cake is replaced with lady fingers and Mango puree is added for a tropical flavor.
Few months back I made a No Bake Tres Leches Cake which was a huge hit among our friends and family. As it was loved by all I wanted to make a variation of this Tres Leches, so used mango as they are in season.
Lady Fingers are soaked in Mango infused three milk mixture and topped with mango whipped cream, fresh mango pieces and crushed almonds. The addition of mango not only enhances the flavor but also lends a delightful hint of sweetness, complementing the richness of the tres leches cake.
If you are looking for an Eggless version, try my Eggless Tres Leches Cake.
What you’ll love about this recipe
- As their is no baking involved, this dessert is incredibly easy to put together.
- Easily customizable by replacing mango with any other fruit or flavor you wish.
- This cake is moist and creamy and melts in your mouth.
- If you love Mango Lassi, you will certainly love this dessert.
- A great make ahead dessert for any special occasion.
Ingredients
- Lady Fingers: They are Italian sponge cookies often used in making Tiramsiu. You can buy them in grocery store or online
- Mango puree – you can use fresh mango puree or canned
- Evaporated milk and Sweetened condensed milk can be found in the bakery isle.
- Heavy whipping cream and powdered sugar to make whipped cream
- Fresh mango
- Almonds for crunch
- Cardamom for flavor
How to make No Bake Mango Tres Leches Cake
Mango Milk Mixture
Combine ¼ cup heavy cream, ¾ cup evaporated milk, ¾ cup + 2 tablespoons condensed milk, ¾ cup mango puree and ½ teaspoon crushed cardamom. Mix it well. Taste and add more condensed milk if desired. (The consistency of the liquid should be easily pourable. If it feels thick, add some more evaporated milk)
Soaking the Lady Fingers
To a 8 by 8 inch pan, add few tablespoons of the milk on the bottom of the pan.
Dip each lady finger in the mango milk mixture and arrange in one layer. After 5 minutes pour some more milk on the lady fingers.
Add another layer of lady fingers dipped in the mango milk mixture. Save about ½ cup of the milk mixture to add it later.
After 10 minutes pour some more milk, repeat the process till all the milk is done. Its important to add the milk in few batches for better soaking.
Cover and refrigerate for 3 hours. After 3 hours, pour rest of the milk on the lady fingers.
Mango Whipped Cream
To a large bowl add 1 cup of whipping cream, 3 teaspoons powdered sugar and 1 teaspoon vanilla extract.
Whip ( for 5-6 minutes) till soft peaks are formed. Add ⅓rd cup of mango puree.
Gently fold the mango puree into the whipped cream.
Spread the mango whipped cream on the lady fingers and smoothen the top. Top it with crushed almonds and chopped fresh mango. Cover and refrigerate overnight or atleast 10 to 12 hours.
Remove , slice and enjoy this mango goodness.
TIPS & NOTES:
- Pour the mango milk in few batches so the lady fingers soak up the milk evenly.
- I used canned mango puree, which was not thick. If using homemade mango puree you may have to add some milk to thin it out.
- If you are new to cardamom flavor add just half the amount.
- No cardamom? Replace with vanilla extract.
- The cake tastes best when soaked over night or atleast 12 hours.
- Make the cake just 1 to 1 ½ day in advance, not more than that.
- Best to consume with in 2 days.
Easy No Bake Mango Tres Leches Cake
Ingredients
- 7 oz lady fingers ( pack of 24)
- ¾ cup evaporated milk
- ¼ heavy cream or heavy whipping cream
- ¾ cup + 2 tablespoons sweetened condensed milk ( add more if you like it much sweeter) see note
- ¾ cup mango pulp ( I used canned Alphonso mango pulp)
- ½ teaspoon crushed cardamom
- 1 large mango, diced to small cubes
- crushed almond for topping
Mango Whipped Cream
- 1 cup cold whipping cream
- 3 teaspoons powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup mango puree
Instructions
MANGO MILK MIXTURE
- Combine ¼ cup heavy cream, ¾ cup evaporated milk, ¾ cup + 2 tablespoons condensed milk, ¾ cup mango pulp and ½ teaspoon crushed cardamom. Mix it well. Taste and add more condensed milk if desired. (The consistency of the liquid should be easily pourable. If it is thick, add some more evaporated milk)
SOAKING THE LADY FINGERS
- To a 8 by 8 inch pan, add few tablespoons of the milk on the bottom of the pan.
- Dip each lady finger in the mango milk mixture and arrange in one layer. After 5 minutes pour some more milk on the lady fingers.
- Add another layer of lady fingers dipped in the mango milk mixture. Save about ½ cup of the milk mixture to add it later. After 10 minutes pour some more milk, repeat the process till all the milk is done. Its important to add the milk in few batches for better soaking.
- Cover and refrigerate for 3 hours. After 3 hours, pour rest of the milk on the lady fingers.
MANGO WHIPPED CREAM
- To a large bowl add 1 cup of whipping cream, 3 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip till stiff peaks are formed.
- Add ⅓ cup of mango puree and gently fold in.
- Spread the mango whipped cream on the lady fingers and smoothen the top. Add crushed almonds and chopped fresh mango. Cover and refrigerate overnight or atleast 10 to 12 hours.
Notes
- The amount of condensed milk needed will also depend on how sweet the mango pulp is. So taste the mixture and add more condensed milk as needed.
- Pour the mango milk mixture in few batches so the lady fingers soak up the milk evenly.
- I used canned mango puree, which was not thick. If using homemade mango puree you may have to add some milk to thin it out.
- If you are new to cardamom flavor add just half the amount.
- No cardamom? Replace with vanilla extract.
- The cake tastes best when soaked over night or atleast 12 hours.
- Make the cake just 1 to 1 ½ day in advance, not more than that.
- Best to consume with in 2 days.
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