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No Oven Mango Tresleches Cake
A no-bake, eggless mango tres leches cake that’s creamy, fruity, and perfect for summer!
6/16/20253 min read
This mango tres leches cake is a delightful fusion of tropical flavor and comforting texture. Inspired by the classic Latin American tres leches dessert, this version brings a refreshing Indian twist by incorporating fresh mango. The base of the cake is a soft and spongy vanilla cake made without eggs, making it perfect for those who prefer eggless baking. Once baked, the sponge is soaked generously in a rich milk mixture that combines regular milk, condensed milk, cream, and sweet mango puree. This soaking process transforms the cake into a melt-in-the-mouth treat that is moist, creamy, and bursting with fruity flavor. The final touch is a light layer of whipped cream on top, along with fresh mango pieces that add brightness and texture. What makes this cake even more special is that it can be made without an oven, using a simple stovetop method, which makes it accessible and convenient. It is a perfect dessert for summer, family gatherings, or any time you crave something cool, soft, and luxurious.
Ingredients
For the Vanilla Sponge:
1 cup lukewarm milk (240 ml)
2 teaspoons vinegar
1/3 cup melted butter (70 g)
1 teaspoon vanilla essence
1 cup refined flour (maida) (160 g)
1/2 cup powdered sugar (70 g)
1 teaspoon baking powder
1/2 teaspoon baking soda
For the Mango-Flavoured Milk Mixture (Tres Leches):
2 cups milk (480 ml)
1/2 cup condensed milk (160 g)
1/2 cup fresh cream (120 g)
1 ripe mango, blended into a puree
For Topping:
Whipped cream
Chopped or sliced fresh mango
Method
1. Prepare Buttermilk Substitute
In a bowl, add lukewarm milk and vinegar. Let it sit for 2 to 3 minutes. The vinegar curdles the milk slightly, creating a buttermilk-like base. This helps the cake become soft and spongy without using eggs.
2. Add Wet Ingredients
To the curdled milk, add melted butter and vanilla essence. Whisk well until everything is mixed smoothly. This mixture forms the moist base of your cake, with butter adding richness and vanilla giving it a warm aroma.
3. Sift and Fold Dry Ingredients
Sift in the flour, powdered sugar, baking powder, and baking soda. Gently fold the mixture using a spatula or whisk. Do not overmix. Overmixing can make the cake dense. You just want a smooth, lump-free batter.
4. Cook the Sponge Without an Oven
Grease a cake tin and pour in the batter. Preheat a deep pan or large pot on the stove. Place a tawa or flat pan at the bottom of the pot to create a buffer from direct heat. Then place the cake tin inside, cover with a lid, and cook on low heat. This method mimics oven baking and ensures the base doesn’t burn. Cook until a toothpick inserted comes out clean. Let the sponge cool fully.
5. Prepare the Mango Milk Soak
In a blender, combine regular milk, condensed milk, cream, and mango puree. Blend until smooth. This is your tres leches mixture—the three-milk combination that makes the cake ultra moist and full of flavor. Mango adds a fresh, fruity layer to the richness.
6. Assemble the Tres Leches Cake
Once the sponge is completely cool, poke holes all over the surface using a fork or skewer. This allows the milk mixture to seep into the cake. Slowly pour the mango milk mixture on top of the cake, letting it absorb gradually. Do this in stages so the sponge has time to soak it all up. Cover and refrigerate for a few hours or overnight for best results.
7. Garnish and Serve
Once chilled and soaked, top the cake with whipped cream. Add chopped or sliced mango on top for freshness and a pop of color. Slice and serve chilled. Every bite will be creamy, fruity, and melt-in-your-mouth soft.
💡 Tips
Use a ripe and sweet mango like Alphonso or Banganapalli for the best flavor.
Do not rush the soaking time—letting it rest in the fridge really enhances the texture.
If you want extra richness, top with mango puree swirl before serving.
