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Creamy No-Bake Mango Coconut Tres Leches Cups

no bake mango coconut tres leches cups - featured image
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A refreshing no-bake dessert combining tropical mango, creamy coconut, and classic tres leches soaked sponge cake, perfect for summer.

Ingredients

Scale
  • 6 ounces (170 grams) sponge cake or ladyfingers, cubed or broken into bite-sized pieces
  • 2 large ripe mangoes, peeled and diced
  • 1 cup (240 ml) full-fat canned coconut milk
  • 1/2 cup (120 ml) sweetened condensed milk
  • 1/2 cup (120 ml) evaporated milk
  • 1/2 cup (120 ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 grams) shredded coconut, toasted lightly
  • Fresh mint leaves for garnish (optional)

Instructions

  1. In a medium bowl, whisk together coconut milk, sweetened condensed milk, and evaporated milk until smooth and well combined. Set aside.
  2. Optional: Toast shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Remove from heat and let cool.
  3. In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form, about 3-4 minutes.
  4. Place about one-third of the sponge cake pieces into the bottom of each serving cup. Spoon or drizzle about 2 tablespoons of the milk soak evenly over the sponge, allowing it to absorb without becoming soggy.
  5. Layer diced mango over the soaked sponge, about 2 tablespoons per cup.
  6. Add another layer of sponge cake pieces and milk soak, distributing evenly among cups. Top with more diced mango.
  7. Spoon or pipe the whipped cream over the mango layers, smoothing gently. Garnish with toasted shredded coconut and a fresh mint leaf if desired.
  8. Refrigerate the cups for at least 2 hours to let flavors meld and sponge soak fully. Overnight chilling is ideal.

Notes

Use a soft, airy sponge cake or ladyfingers for best absorption. Chill bowl and beaters before whipping cream. Adjust milk soak amount to avoid soggy or dry sponge. For dairy-free, substitute heavy cream with coconut cream and use coconut-based condensed milk. For gluten-free, use gluten-free sponge cake or ladyfingers. Assemble cups ahead and add whipped cream and garnish just before serving.

Nutrition

Keywords: no-bake dessert, mango dessert, tres leches, coconut, summer dessert, tropical dessert, easy dessert, creamy dessert

Find it online: https://forkifyfun.com/creamy-no-bake-mango-coconut-tres-leches-cups-recipe-easy-and-perfect-for-summer/