Mango Tres Leches
Mango Tres Leches
Ingredients
For the Base
- 20-25 ladyfinger biscuits, (savoiardi)
For the Mango Tres Leches (Soaking Milk)
- 1 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 cup fresh cream
- 3/4 cup thick mango pulp, (Alphonso preferred)
For the Mango Mascarpone Cream
- 1 cup whipping cream, cold
- 1/3 cup mascarpone cheese
- 3 tablespoons powdered sugar
- 1/4 cup mango pulp
For the Topping
- as needed fresh mango cubes
- as needed mango pulp, for drizzling
- as needed pistachios, chopped, optional
- as needed saffron threads, optional
- as needed mango popping boba, optional
- as needed mint leaves, optional, for garnish
Instructions
- 1
Prepare the Mango Tres Leches (Soaking Milk): In a mixing bowl, combine the evaporated milk, fresh cream, condensed milk, and thick mango pulp. Whisk all ingredients together until well combined and smooth. Taste the mixture and adjust sweetness if needed. Cover and keep chilled in the refrigerator.
⏱️ 5 min
- 2
Make the Mango Mascarpone Cream: In a separate mixing bowl, add the cold whipping cream, mascarpone cheese, powdered sugar, and mango pulp. Whip the mixture using an electric mixer until it is smooth and slightly stiff. Gently fold the cream with a spatula to ensure everything is well incorporated and smooth. Cover and keep refrigerated.
⏱️ 10 min - 3
Layer the Base: Take one ladyfinger biscuit at a time and quickly dip it into the prepared mango milk for only 1-2 seconds. Arrange the dipped ladyfingers tightly in a dish, forming the first layer.
⏱️ 5 min
- 4
Soak the First Layer: Spoon extra mango milk over the arranged ladyfinger biscuits to further soak them. Allow the biscuits to absorb the milk for 5-10 minutes.
⏱️ 10 min
- 5
Add the First Cream Layer: Spread a thick layer of the mango mascarpone cream evenly over the soaked ladyfingers using a spatula.
⏱️ 2 min
- 6
Repeat Layers: Repeat the layering process: dip more ladyfingers in mango milk, arrange them on top of the cream layer, spoon extra mango milk over them, and then spread another layer of mango mascarpone cream. Continue to do 2-3 layers depending on the height of your dish.
⏱️ 10 min
- 7
Final Finish: Smooth the top layer with the remaining mango mascarpone cream using a spatula. Garnish the top with fresh mango cubes and drizzle with mango pulp. Optionally, add mango popping boba, chopped pistachios, saffron threads, or mint leaves for visual effect and additional flavor.
⏱️ 3 min
- 8
Chill: Refrigerate the dessert for a minimum of 6 hours. For the best result, refrigerate overnight (8-12 hours) to allow the flavors to meld and the dessert to set properly.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Tres Leches
For the Base
- 20-25 ladyfinger biscuits, (savoiardi)
For the Mango Tres Leches (Soaking Milk)
- 1 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 cup fresh cream
- 3/4 cup thick mango pulp, (Alphonso preferred)
For the Mango Mascarpone Cream
- 1 cup whipping cream, cold
- 1/3 cup mascarpone cheese
- 3 tablespoons powdered sugar
- 1/4 cup mango pulp
For the Topping
- as needed fresh mango cubes
- as needed mango pulp, for drizzling
- as needed pistachios, chopped, optional
- as needed saffron threads, optional
- as needed mango popping boba, optional
- as needed mint leaves, optional, for garnish
Instructions
- 1
Prepare the Mango Tres Leches (Soaking Milk): In a mixing bowl, combine the evaporated milk, fresh cream, condensed milk, and thick mango pulp. Whisk all ingredients together until well combined and smooth. Taste the mixture and adjust sweetness if needed. Cover and keep chilled in the refrigerator.
⏱️ 5 min - 2
Make the Mango Mascarpone Cream: In a separate mixing bowl, add the cold whipping cream, mascarpone cheese, powdered sugar, and mango pulp. Whip the mixture using an electric mixer until it is smooth and slightly stiff. Gently fold the cream with a spatula to ensure everything is well incorporated and smooth. Cover and keep refrigerated.
⏱️ 10 min - 3
Layer the Base: Take one ladyfinger biscuit at a time and quickly dip it into the prepared mango milk for only 1-2 seconds. Arrange the dipped ladyfingers tightly in a dish, forming the first layer.
⏱️ 5 min - 4
Soak the First Layer: Spoon extra mango milk over the arranged ladyfinger biscuits to further soak them. Allow the biscuits to absorb the milk for 5-10 minutes.
⏱️ 10 min - 5
Add the First Cream Layer: Spread a thick layer of the mango mascarpone cream evenly over the soaked ladyfingers using a spatula.
⏱️ 2 min - 6
Repeat Layers: Repeat the layering process: dip more ladyfingers in mango milk, arrange them on top of the cream layer, spoon extra mango milk over them, and then spread another layer of mango mascarpone cream. Continue to do 2-3 layers depending on the height of your dish.
⏱️ 10 min - 7
Final Finish: Smooth the top layer with the remaining mango mascarpone cream using a spatula. Garnish the top with fresh mango cubes and drizzle with mango pulp. Optionally, add mango popping boba, chopped pistachios, saffron threads, or mint leaves for visual effect and additional flavor.
⏱️ 3 min - 8
Chill: Refrigerate the dessert for a minimum of 6 hours. For the best result, refrigerate overnight (8-12 hours) to allow the flavors to meld and the dessert to set properly.
⏱️ 480 min