Mango Tres Leches Cake (Eggless Indian-Style Summer Dessert)
Soft and creamy mango tres leches cake with an eggless sponge, balanced milk soak, and fresh mango topping. A make-ahead summer dessert for gatherings.
Equipment
- 8-inch square baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
For the eggless sponge
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.75 cup sugar
- 0.75 cup plain yogurt
- 0.5 cup neutral oil
- 0.5 cup milk
- 1 teaspoon vanilla extract
For the milk soak
- 1 cup evaporated milk
- 0.75 cup sweetened condensed milk
- 1 cup whole milk
- 0.25 teaspoon cardamom powder
- 8 to 10 saffron strands optional
For topping
- 1 cup whipped cream
- 0.5 cup thick mango pulp
- 0.75 cup fresh mango cubes
- 2 tablespoons pistachio or almond slivers optional
Instructions
Bake the sponge
- Preheat oven to 180 C (350 F), grease and line an 8-inch square pan.
- Whisk yogurt, sugar, oil, milk, and vanilla until smooth.
- Fold in flour and baking powder gently until no dry streaks remain.
- Bake for 28 to 32 minutes, until a skewer comes out clean.
- Cool the cake completely before soaking.
Prepare and add the soak
- Whisk evaporated milk, condensed milk, whole milk, and cardamom.
- Add saffron bloomed in one tablespoon warm milk, if using.
- Poke cake all over with a fork and pour soak slowly in three rounds.
- Rest 15 minutes at room temperature, then refrigerate at least 4 hours.
Finish and serve
- Spread whipped cream over the chilled cake.
- Spoon mango pulp lightly and top with fresh mango cubes.
- Chill until serving and slice with a clean knife.
Notes
Pour milk soak gradually to avoid soggy patches.
Use thick mango pulp so topping does not become watery.
For clean slices, wipe the knife between each cut.
Store covered in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!