Mango Madness

It’s that time of year when mangoes are everywhere! For me, no other fruit says summer quite like the mango! At the very onset of the season, the markets start filling up with a variety of mangoes. Sometime in May, the Alphonso mangoes making a special appearance at the Indian stores for a limited time. With the mango madness in my house, I played around with my Masala Doodh Tres Leches Cake recipe. I used it to create a stunning and absolutely delicious Mango Tres Leches Cake, with a touch of cardamom spice!

The luscious texture of the Tres Leches cake, combined with the vibrant taste of Alphonso mangoes and a hint of cardamom, results in a dessert that is both exotic and decadent. Its perfect for the mango lover in your life and is great make ahead dessert for summer entertaining!

King of mangoes, alphonso

Every season brings out nature’s select fruits and vegetables, like pumpkins for fallpeas for spring and the mangoes for summer! In their various shapes and colors, mangoes jump into my shopping cart during the months of May to September, when they are in their best form. While my husband loves the Ataulfo mangoes from Mexico and Central/ South America, I am a bit of a picky eater. I only go for the “Ratnagiri Alphonso” mango from my homeland, Maharashtra!

Alphonso mangoes are often referred to as the “king of mangoes”! They are renowned for their smooth, creamy texture. Their rich, honey-like sweetness is complemented by complex fruity notes and a fragrant, an incredible floral aroma. Their juicy, non-fibrous flesh offers a luscious, melt-in-your-mouth experience.

Every year, I try to get my hands on a handful of this indigenous fruit at a local Indian market. I can’t miss savoring the out-of-this-world taste of my absolute favorite fruit. Other times, I pick up canned pulp to make do for the fresh fruit. I use it to make my childhood favorite, Mango Mastani Milkshake or my daughter’s favorite, the Mango Lassi (a recipe I teach in my cooking classes). It works very well in my Mango Ice Cream recipe. I also used it as a key ingredient in my baked goods.

In this recipe, I use the canned Alphonso mango pulp to flavor the milk mixture for my Mango Tres Leches Cake. I also use diced fresh Ataulfo mangoes that are easily available to me, here in California, as a topping for the finished cake.

Inspired by Mango Milkshake

The inspiration behind my Mango Tres Leches Cake comes from a beloved childhood memory: the Mango Mastani Milkshake. Growing up, this refreshing cold milkshake was a summer staple in my house. The rich, creamy blend of ripe Alphonso mangoes and cold milk was the perfect antidote to the sweltering heat. This cherished memory led me to experiment with my Masala Doodh Tres Leches Cake recipe. I infused the cake with ground cardamom and then flavored the Tres Leches milk mixture with Alphonso mango pulp. It worked beautifully and replicated the delightful flavors of my beloved milkshake.

The result was a Mango Tres Leches Cake that captured the essence of those nostalgic childhood summer days, combining the decadent, creamy goodness of the traditional cake with the vibrant color and sweet flavor of Alphonso mangoes!

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Mango Tres Leches Cake

  • Author: Vasanti
  • Yield: 12 servings 1x


A delightful fusion of the Mexican Tres Leches cake, infused with the Indian Alphonso mango and scented with cardamom.


Units Scale

For the Cake

Dry Ingredients

  • 1 & 1/2 cups of all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt

Wet Ingredients

  • 5 large eggs, yolks and whites separated
  • 1 cup granulated sugar, divided into 3/4 and 1/4 cups
  • 1/2 cup of whole milk
  • cooking spray or butter for greasing

Special Equipment

  • 9×13 baking tray or glass dish
  • Electric stand or hand mixer with mixing bo

For the Alfonso Mango Tres Leches Mixture

  • 1/2 cup of whole milk
  • 3/4 cup canned Alfonso Mango pulp
  • 1/2 tsp ground cardamom/Elaichi powder
  • 116 oz can of sweetened condensed milk
  • 1 12 oz can of evaporated milk

For the Top Layer

  • 2 cups of heavy whipping cream
  • 1/4 cup granulated sugar

Toppings (optional)

  • diced fresh mango


Baking the Cake

  • Preheat the oven to 350°F (175 °C) and grease the baking dish with butter or cooking spray.
  • In a medium bowl, combine flour, ground cardamom, baking powder and salt.
  • Beat the egg yolks and 3/4 cup of sugar together with an electric hand mixer or in a bowl of a stand mixer for about 3 mins till the mixture is pale yellow. Add the milk and beat again to combine.
  • Pour it over the flour mixture and mix well with a spatula till you get a smooth cake batter.
  • Beat the egg whites separately on high speed using a hand or stand mixer until they have soft peaks. Continue running the mixer while gradually adding in the remaining 1/4 cup sugar and beat until egg whites are shiny and stiff.
  • Fold the eggs whites very gently into the cake batter, making sure the eggs whites are combined but don’t deflate too much, so that the cake is light and spongy.
  • Transfer the mixed batter gently into the baking dish and bake in the oven for 30-40 mins till it turns golden brown and the toothpick comes out clean when inserted in the center of the cake.
  • Take the cake out of the oven and allow it to cool for 15-30 minutes.

Soaking the Cake with Alphonso Mango Tres Leches Mixture

  • While the cake cools, prepare the three milk mixture by mixing in the Alphonso mango pulp with the whole milk and the ground cardamom powder.
  • Whisk the condensed milk and the evaporated milk in the prepared cardamom mango milk to combine well.
  • Once the cake is cooled, using a knife or a spatula, gently slide to unstick the sides of the cake from the pan. Then, poke holes all over the cake using a fork.
  • Slowly pour the prepared Alphonso Mango Tres Leches Mixture over the cake.
  • Cover and refrigerate for a couple of hours to let the cake cool and absorb the milk mixture completely.

Decorating the Cake with Top Layer

  • When the cake is ready for the topping, whip the heavy cream with the sugar in a bowl with a stand mixer or a hand mixer till it has soft peaks.
  • Spread the whipped cream over the cake with a spatula in a thick even layer and top with diced fresh mangoes. You can also top the sliced pieces of the cake with the diced mango after serving in individual plates.
  • Refrigerate for at least 2 hours or until ready to serve (see FAQs & Notes for storage/make-ahead information).

Keywords: Baking Recipes

Recipe FAQ’s and Notes

Where can you find Alphonso mangoes?

Fresh Alphonso mangoes are available for a very limited time at Indian grocery stores or online on various channels. The canned Alphonso mango pulp is a great alternative and it is available year-round at Indian grocery stores. I recommend the Desai Bandhu brand.

You can also find other brands like Deep, Ratna, etc. on Amazon that I have used and liked.

If you can’t find Alphonso mango pulp, Kesar mango pulp is a great substitute.

How long will the cake stay fresh in the refrigerator?

The cake will stay fresh in the refrigerator for up to 72 hours when stored by sealing the tray with a plastic wrap, thus making it a great make-ahead dessert!

Happy cooking

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.


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