Mango Tres Leches Cupcakes

This would be the perfect cupcake for a spring outdoor dinner.  Its decadent but light and fresh. We were at Whole Foods last week where I saw some beautiful yellow mangoes. Luckily the cashier was nice enough to tell us that the ones we got were not ripe at all and to let them sit for about a week (picture below of what a ripe mango looks like).  I’ve had frozen mango in my smoothies, but this is a first using it in solid adult foods. I thought the light flavor would compliment a tres leches cake perfectly.  It does.  I want to eat them all.  Seriously, the tres leches is good enough to eat on its own.  We use to use this stuff back in the day at the snow cone stands and charge people an extra 50 cents to put it on top of ice.

This recipe is not for those in a rush.  The batter takes a bit longer and you have to pay close attention.  The fun part is bombing the cupcakes with the tres leches, but this takes time too…so just hold your horses and it will be worth it.

This is what a ripe mango looks like, slightly soft and wrinkly.  When you cut into it, it should be soft.  My first experience with mango was a distaster.  I thought it was the grossest thing on earth because I had an unripe one.

Mango Tres Leches Cake

Based on a recipe from Martha Stewart Cupcakes

  • 6 large eggs, separated
  • 1/4 tsp. of baking soda
  • 1/4 tsp. of salt
  • 1 c. of white sugar
  • 1/2 c. butter, melted and cooled
  • 1 c. of all-purpose flour
  • 1.2 cup mango puree
  • 3/4 c. of evaporated milk
  • 1/2 c. of cream
  • 3/4 c. of sweetened condensed milk

Preheat the oven to 325oF.

Line muffin pans with foil liners

Sift the flour.

With an electric mixer, over medium speed, beat the egg whites, baking soda and salt until soft peaks form

Turn mixer to low and add the egg yolks and sugar. Continue mixing until smooth and well combined.

Add the butter, folding it in with a rubber spatula. Then, carefully mix in the flour by hand in three or four batches.  Make sure to incorporate what has fallen to the bottom.

Fold in the Mango again making sure to incorporate what has fallen to the bottom.  The goal here is to make sure you don’t over mix, this destroys the air bubbles created by beating the egg whites.  So be gentle.

Pour the batter into the paper-lined muffin pans, filling them 3/4 full.

Bake the cupcakes in a preheated 325oF oven for 20-25 minutes.

Meanwhile, stir together the three milks.

When the cupcakes are warm, poke holes in each one with a fork or toothpick.

Spoon the tres leches over each warm cupcake until gone.  It will absorb all the liquid, it might just take a while.

Mango Frosting

  • 1/2 cup butter
  • 1/2 cup mango puree (or more to taste)
  • 3-4 cups powdered sugar
  • 1 tsp vanilla
  • Half of 1 lime

These cupcakes don’t need much frosting, this is just to add a bit more mango punch to it.  Put as much or as little as you like.  If I were to go back and do it again, I’d be a little more light handed with the frosting.  But its really really good and mango-y.

Beat the butter until smooth, add the mango puree and powdered sugar.  Beat a few minutes until smooth.  Add the vanilla and lime juice.  Spread on cool cupcakes.
*We tried them both room temperature and the next day cold after being refrigerated for the night.  I suggest the latter, the flavors are much better and less sweet when cold.