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Peruvian Tres Leches Cake with Mango Passion Fruit Glaze

Peruvian Tres Leches with Mango and Passion Fruit

Alex Carter
A luxurious Latin American sponge cake soaked in a sweet three-milk blend, topped with tropical mango and tangy passion fruit for a refreshing, creamy dessert. This fusion twist adds vibrant fruitiness to the classic tres leches.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1 1/2 cup all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 large eggs separated
  • 1 cup granulated sugar divided
  • 1/3 cup whole milk
  • 1 can sweetened condensed milk 14 oz
  • 1 can evaporated milk 12 oz
  • 1 cup heavy cream
  • 1 cup fresh mango diced, ripe
  • 1/4 cup passion fruit pulp fresh or frozen

Notes

Storage: Cover and refrigerate for up to 3 days; the cake will continue to soften. Make-ahead: Prepare the cake base and milk mixture a day ahead; assemble and top with fruit before serving. Substitutions: Use coconut milk for a dairy-free version. Serving suggestion: Garnish with mint leaves or toasted coconut for extra flair.