Pastel tres leches de coco y mango

Ingredientes

• 5 eggs, room temperature
• 1 cup sugar (200g)
• 1/3 cup milk (79ml)
• 1 cup all-purpose flour (138g)
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 can sweetened condensed milk (9 oz)
• 1 1/4 cups evaporated milk (295ml)
• 1 cup coconut milk (249ml)
• 1 1/2 cups heavy cream, chilled (354ml)
• 6 tablespoons reduced mango pulp
• 9 tablespoons mango pulp
• 3 teaspoons sugar (optional)
• 1 1/2 teaspoons cornstarch
• 3 teaspoons water
• 1 mango, cut into chunks
• 1/4 cup sweetened coconut flakes, toasted

Preparación

1. 1

   Prepare the Cake Batter: In a large bowl, beat the 5 eggs and 1 cup of sugar together until the mixture is thick and pale. Add the ⅓ cup milk and 1 teaspoon of vanilla extract, mixing well to combine.

2. 2

   Combine Dry Ingredients: In a separate bowl, sift together the 1 cup all-purpose flour, ¼ teaspoon salt, and 1 ½ teaspoons baking powder. Gradually fold these dry ingredients into the egg mixture, being careful not to overmix to maintain a light texture.

3. 3

   Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined baking pan. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

4. 4

   Prepare the Milk Mixture: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk until smooth and well combined.

5. 5

   Soak the Cake: Once the cake has cooled, poke holes all over it using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully. Refrigerate the cake for at least 2 hours or overnight for best results.

6. 6

   Make the Reduced Mango Pulp: In a small saucepan, combine the 9 tablespoons mango pulp, sugar (if using), cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy. Remove from heat and let cool completely.

7. 7

   Prepare the Mango Whipped Cream: Using a chilled bowl and whisk or mixer, whip the heavy cream until it forms soft peaks. Gently fold in the 6 tablespoons of cooled reduced mango pulp until well incorporated.

8. 8

   Assemble the Cake: Spread the mango whipped cream evenly over the soaked cake.

9. 9

   Add Toppings: Decorate the top with fresh mango chunks and toasted sweetened coconut flakes for added texture and flavor.

10. 10

    Serve Chilled: Refrigerate the assembled cake until ready to serve. Slice and enjoy this refreshing tropical dessert.