Description
A refined tropical dessert with a light sponge cake soaked in a silky, mango-infused three-milk mixture, topped with airy whipped cream and fresh mango.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour — sifted
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar, divided
- 1/4 cup (60 ml) whole milk — warmed slightly
- 2 tbsp unsalted butter, melted and cooled
- 1 can (12 oz / 354 ml) evaporated milk
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (240 g) ripe mango puree (about 1–2 mangoes), smooth and strained
- 1 tsp vanilla extract
- 1 tbsp mild rum or mango liqueur (optional)
- 1 1/2 cups (360 ml) heavy cream, chilled — for whipped cream
- 2–3 tbsp powdered sugar, adjusted to taste
- 1 ripe mango, thinly sliced for garnish
- Zest of 1 lime (optional)
- Finely chopped toasted coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easy release.
- Whisk flour, baking powder, and salt until combined; set aside.
- In a bowl, whisk egg yolks with 1/2 cup sugar until pale and slightly thickened. Stir in warmed milk and melted butter; fold in the dry ingredients until just combined.
- In a clean bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and beat until firm and glossy.
- Gently fold one-third of the whites into the yolk mixture, then fold in the rest.
- Pour batter into prepared pan and smooth the top. Bake for 20–25 minutes or until the surface is golden and a toothpick comes out with a few moist crumbs.
- While the cake cools, whisk together evaporated milk, sweetened condensed milk, heavy cream, mango puree, and vanilla until completely smooth.
- Poke the warm cake all over with a skewer or fork. Slowly pour the mango milk soak over the cake in three additions.
- Cover and refrigerate at least 4 hours, preferably overnight.
- Before serving, whip the chilled heavy cream with powdered sugar to soft peaks. Spread over the cake and arrange mango slices, lime zest, and toasted coconut.
Notes
Use room temperature eggs for better volume; strain mango puree for silkiness. Chill bowl and beaters for firmer whipped cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg