Sun-Kissed Island Mango Tres Leches Cake

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups all
• purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1 cup whole milk
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 2 ripe mangoes, pureed and seeded
• 1 tsp vanilla extract
• Whipped cream, for serving
• Fresh mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy. Stir in milk, mango puree, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In another large bowl, beat egg whites until soft peaks form. With the mixer running, gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
6. Fold the egg white mixture into the batter gently but thoroughly. Pour the batter into the prepared pan and bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool slightly before poking holes all over it with a fork. Combine the three types of milk in a bowl and pour evenly over the still warm cake. Let the cake absorb the milk mixture for at least 30 minutes, or until completely soaked.
8. Serve each slice with a generous dollop of whipped cream and garnish with fresh mint leaves.

Chef’s Insight

The key to this dessert is allowing the cake to fully absorb the tres leches mixture, so don't rush this step.

Notes

This dessert is best served chilled.