How to make Mango Coconut Tres Leches

This mango coconut tres leches is soft, creamy and full of tropical flavor. The light sponge cake soaks up a rich milk mixture with coconut notes, while the fresh mango on top brings sweetness and a bright refreshing finish. It is the perfect dessert when you want something indulgent, elegant and extra comforting without feeling too heavy.

1. 1Preheat the oven to 180°C / 350°F and grease or line a baking dish.
2. 2In a bowl, beat the eggs and sugar until light and airy.
3. 3Add the flour and vanilla extract, then mix gently until combined.
4. 4Pour the batter into the prepared dish and bake for about 25 to 30 minutes, until the cake is lightly golden and cooked through.
5. 5Let the cake cool slightly, then poke holes all over the surface with a fork or skewer.
6. 6In a bowl, mix the milk, coconut milk, condensed milk and evaporated milk.
7. 7Slowly pour the milk mixture over the cake, letting it soak in fully.
8. 8Chill the cake in the refrigerator for at least 4 hours, or overnight.
9. 9Spread whipped cream over the top once the cake is fully chilled.
10. 10Finish with fresh mango pieces before serving.
11. 11Slice and serve cold.

Tips for the best result

• Use a light sponge cake so it absorbs the milk mixture well
• Pour the milk mixture slowly so it soaks evenly
• Chill the cake well before serving for the best texture
• Top with fresh mango just before serving for the freshest finish

Recipe FAQ