25 May 2026
Raspberry Mango Tres Leches recipe is a vibrant chilled dessert made with an egg-free raspberry velvet sponge soaked in a mango-infused three-milk mixture. The sponge is docked while warm to allow deep absorption, then matured under refrigeration for a soft, moist, and creamy texture. This dessert recipe is ideal for patisseries, bakeries, and restaurant menus.
25 May 2026
For Raspberry Sponge
For Mango Tres Leches Soak
For Whipped Cream & Garnish
Raspberry Sponge Preparation: In a mixing bowl of a planetary mixer fitted with a whisk attachment, combine SwissBake® EF Raspberry Velvet Cake Mix and room-temperature water. Mix on slow speed for 1 minute to incorporate the mix and water evenly, then increase to high speed and whip for 4 minutes to build a stable aerated sponge structure. Reduce the speed to slow and gradually stream in the neutral vegetable oil. Continue mixing for 1 minute until the batter is fully emulsified and homogenous. Pour the batter into high-sided rectangular baking trays lined with parchment paper, maintaining a sponge depth of approximately 3 cm. Bake in a deck oven at 160°C for 25–27 minutes, or until the sponge is set and baked through. After baking, keep the sponge slightly warm for soaking; the ideal post-bake sponge temperature for docking and soaking is around 40°C.
Mango Tres Leches Soak & Saturation: In a clean mixing bowl, whisk together evaporated milk, condensed milk, heavy cream, whole milk, and filtered mango puree until the mixture is perfectly combined and smooth. While the sponge is still slightly warm, aggressively dock the entire surface using a fork or skewer. The holes should be evenly distributed to allow the milk soak to penetrate deeply into the crumb. Slowly pour the mango tres leches mixture over the sponge in three stages. Allow each portion of liquid to absorb fully before adding the next. This staged soaking ensures even saturation and prevents pooling on the surface. Once soaked, cover the tray and refrigerate for at least 6 hours, preferably overnight. This maturation period allows the milk mixture to migrate through the sponge’s micro-cell structure by capillary action, creating the signature soft, moist tres leches texture.
Topping & Garnish: Combine SwissBake® Whipping Cream Powder with cold water or milk at 4°C. Whip on high speed for 4 minutes until stiff peaks form. Once the soaked cake has fully chilled and matured, spread a uniform 1.5 cm layer of whipped cream over the surface. Finish by arranging fresh diced mango pieces evenly on top for colour, freshness, and tropical flavour contrast.
