35+ Tasty Award-Winning Mexican Dessert Recipes for Every Celebration

Mexican cuisine is world-renowned for its bold flavors, vibrant colors, and rich traditions.

While dishes like tacos, tamales, and enchiladas often steal the spotlight, Mexican desserts deserve just as much attention.

From creamy flans to rich chocolate-infused pastries, the diverse array of desserts in Mexico reflects the country’s rich cultural heritage and culinary creativity.

In this article, we bring you 35+ award-winning Mexican dessert recipes that will take your taste buds on an unforgettable journey.

Whether you’re a fan of decadent caramels, refreshing fruit-based treats, or indulgent chocolate confections, these recipes represent the best that Mexican desserts have to offer.

Whether you’re celebrating a special occasion or just craving something sweet, these desserts will add a touch of Mexico to your table.

Let’s dive into these delectable delights that range from traditional favorites to modern twists on Mexican classics!

35+ Tasty Award-Winning Mexican Dessert Recipes for Every Celebration

Mexican desserts are not just about satisfying a sweet tooth—they are an exploration of flavors and textures that tell the story of Mexican culture and its deep culinary roots.

From the rich, indulgent flavors of cajeta to the refreshing zest of tarta de limón, each recipe offers a unique experience, steeped in tradition and innovation.

By trying these 35+ award-winning Mexican dessert recipes, you’re not only treating yourself to something delicious, but also connecting with the heart of Mexico’s food culture.

We hope this collection has inspired you to bring a little taste of Mexico into your kitchen.

Whether you’re preparing a family feast, hosting a celebration, or just enjoying a quiet moment, these desserts will surely leave a lasting impression.

So grab your apron, get your ingredients ready, and start baking and preparing these incredible Mexican sweets today!

Tres Leches Cake

This iconic Mexican dessert is a light sponge cake soaked in three types of milk: evaporated, condensed, and heavy cream. Known for its rich, creamy texture and sweet flavor, Tres Leches Cake is a staple at celebrations. Its luscious, melt-in-your-mouth consistency and simple elegance make it an all-time favorite across generations.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract

For the Milk Mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup heavy cream

For Topping:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh berries or cinnamon for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Sift the flour, baking powder, and salt together.
3. In a large bowl, beat egg yolks and sugar until pale yellow. Add the milk and vanilla. Slowly mix in the dry ingredients.
4. In a separate bowl, whip egg whites until stiff peaks form, then gently fold them into the batter.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cake cools, mix evaporated milk, condensed milk, and heavy cream.
7. Poke holes in the cooled cake with a fork and pour the milk mixture evenly over the top. Refrigerate for 3 hours.
8. Whip the topping ingredients and spread over the cake before serving. Garnish as desired.

Tres Leches Cake is a celebration of textures and flavors. Each bite is a blend of airy sponge and creamy sweetness, making it a standout choice for special occasions. This classic dessert’s balance of lightness and richness ensures its place in the hearts of dessert lovers.

Churros with Mexican Chocolate Sauce

Golden, crispy churros dusted with cinnamon sugar and paired with a rich Mexican chocolate sauce are a quintessential street food treat. Their simplicity is elevated by their irresistible crunch and warm, decadent dipping sauce infused with cinnamon and a hint of spice.

Ingredients

For Churros:

• 1 cup water
• 2 1/2 tbsp sugar
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1 cup all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• Oil for frying

For Coating:

• 1/2 cup sugar
• 1 tsp cinnamon

For Chocolate Sauce:

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped
• 1/4 tsp cinnamon
• Pinch of cayenne (optional)

Instructions

1. In a saucepan, heat water, sugar, salt, and butter until it boils. Stir in flour until a dough forms.
2. Transfer dough to a bowl and let cool slightly. Add egg and vanilla, mixing until smooth.
3. Heat oil to 375°F (190°C). Pipe dough into hot oil using a star-tipped piping bag, cutting into 4-6 inch lengths. Fry until golden brown.
4. Roll warm churros in cinnamon sugar.
5. For the sauce, heat cream in a small saucepan. Remove from heat, stir in chocolate, cinnamon, and cayenne, whisking until smooth.

Churros are a perfect example of a simple yet indulgent dessert. When paired with the velvety richness of Mexican chocolate sauce, they become a heavenly combination that no one can resist. Perfect for sharing, churros bring joy to any gathering.

Flan Napolitano

Flan Napolitano is a creamy caramel custard dessert that’s silky, smooth, and irresistible. This version incorporates cream cheese for added richness, giving it a luxurious texture and a subtly tangy flavor. It’s a timeless classic for formal occasions or intimate family dinners.

Ingredients

• 1 cup granulated sugar
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 package (8 oz) cream cheese, softened
• 1 tsp vanilla extract

Instructions

1. Melt sugar in a saucepan over medium heat until golden and caramelized. Immediately pour into a round baking dish, tilting to coat the bottom.
2. Blend condensed milk, evaporated milk, eggs, cream cheese, and vanilla until smooth. Pour over the caramelized sugar.
3. Place the dish in a larger pan filled with hot water (water bath).
4. Bake at 350°F (175°C) for 50-60 minutes. Let cool, then refrigerate for at least 4 hours.
5. Invert onto a plate to serve.

Flan Napolitano is the epitome of elegance in Mexican desserts. Its creamy texture and caramel glaze make every bite unforgettable, ensuring it remains a favorite for generations.

Pan de Elote (Mexican Sweet Corn Cake)

Pan de Elote is a moist and sweet corn cake, offering a rustic yet delightful dessert option. With its golden color and natural sweetness, this traditional treat embodies the comforting flavors of Mexican cuisine.

Ingredients

• 2 cups fresh corn kernels (or frozen, thawed)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 4 large eggs
• 1 cup cornmeal
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch pan.
2. Blend corn kernels until smooth but slightly chunky.
3. Cream butter and sugar. Add eggs one at a time, mixing well. Stir in the corn puree.
4. Mix dry ingredients and fold into the wet mixture alternately with milk.
5. Pour batter into the pan and bake for 40-50 minutes. Let cool before serving.

Pan de Elote is a charming dessert that highlights the natural sweetness of corn. Its soft texture and unique flavor make it a heartwarming choice for family meals or festive occasions.

Buñuelos with Piloncillo Syrup

Buñuelos are crispy, golden discs of fried dough, often dusted with sugar or drenched in piloncillo syrup. This dessert is a traditional favorite during Mexican holidays, celebrated for its delightful crunch and warm sweetness.

Ingredients

For Buñuelos:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup warm water
• Oil for frying

For Piloncillo Syrup:

• 1 cup piloncillo (or brown sugar)
• 1/2 cup water
• 1 cinnamon stick
• 2 cloves

Instructions

1. Combine flour, baking powder, salt, and sugar. Add butter and water, mixing to form a dough. Let rest for 30 minutes.
2. Divide dough into small balls, roll each into thin discs.
3. Heat oil to 375°F (190°C). Fry discs until golden and crisp.
4. For syrup, simmer piloncillo, water, cinnamon, and cloves until thickened. Drizzle over buñuelos or serve as a dip.

Buñuelos are a festive treat that brings joy with every crunchy bite. Paired with fragrant piloncillo syrup, they offer a nostalgic and flavorful experience perfect for celebrations.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a creamy, comforting rice pudding infused with cinnamon, vanilla, and raisins. This popular dessert offers a balance of sweetness and warmth, making it perfect for any time of year. Its smooth, velvety texture combined with fragrant spices gives it a nostalgic, homey feel.

Ingredients

• 1 cup white rice
• 4 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/4 cup raisins (optional)
• Ground cinnamon for sprinkling

Instructions

1. Rinse rice thoroughly under cold water.
2. In a large saucepan, combine rice, whole milk, and cinnamon stick. Bring to a boil, then lower the heat and simmer, stirring occasionally.
3. Once the rice is tender (about 20-25 minutes), add condensed milk, sugar, and vanilla. Cook for another 10-15 minutes until creamy.
4. Stir in raisins if desired.
5. Serve warm or chilled, topped with a sprinkle of ground cinnamon.

Arroz con Leche is the ultimate comfort food. Its rich, creamy consistency and warm spices create an inviting, satisfying dessert perfect for family gatherings or as a cozy treat on a cool evening.

Tarta de Limón (Mexican Key Lime Pie)

Tarta de Limón is a zesty, refreshing dessert that perfectly balances tart lime with sweet creaminess. Its crisp graham cracker crust provides a delightful contrast to the smooth lime filling. A Mexican twist on the classic Key Lime Pie, it’s perfect for a summer celebration or casual get-together.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup freshly squeezed lime juice
• 1 tbsp lime zest
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a tart pan to form the crust. Bake for 8-10 minutes, then let it cool.
3. In a mixing bowl, combine condensed milk, lime juice, and lime zest.
4. Whip the heavy cream with powdered sugar until soft peaks form, then gently fold into the lime mixture.
5. Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight.
6. Garnish with extra lime zest or whipped cream before serving.

Tarta de Limón is a wonderfully refreshing dessert with just the right balance of tartness and sweetness. Its crisp, buttery crust and creamy, lime-infused filling will delight your taste buds, making it a crowd-pleaser for any occasion.

Capirotada (Mexican Bread Pudding)

Capirotada is a traditional Mexican bread pudding typically made during Lent, but it can be enjoyed year-round. This dish combines layers of cinnamon-spiced bread, raisins, nuts, and syrup to create a dessert that’s as comforting as it is flavorful. The rich sweetness and texture make it a unique and cherished part of Mexican heritage.

Ingredients

• 6 cups stale French bread, cubed
• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 cinnamon stick
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 1/2 cups water
• 1/2 cup raisins
• 1/2 cup chopped walnuts or almonds
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. Toss bread cubes with melted butter and layer them in the baking dish.
3. In a saucepan, combine water, brown sugar, cinnamon stick, ground cinnamon, cloves, and vanilla extract. Bring to a simmer until the sugar dissolves.
4. Pour the syrup over the bread, then sprinkle with raisins and nuts.
5. Cover with foil and bake for 25-30 minutes, uncovering for the last 10 minutes to allow the top to crisp.
6. Let it cool slightly before serving.

Capirotada is a dessert that connects generations. Its sweet, spiced flavor and rich texture make it a perfect dish to share with family, while the combination of ingredients reflects the heart of Mexican cooking. A satisfying treat for any occasion.

Cajeta (Mexican Caramel Sauce)

Cajeta is a luxurious Mexican caramel sauce made from goat’s milk. It has a deep, rich flavor that’s a little tangy, making it distinct from traditional caramel. This sauce is perfect for drizzling over ice cream, pancakes, churros, or just enjoying with a spoon!

Ingredients

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 2 cups goat’s milk
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a saucepan, combine evaporated milk, condensed milk, goat’s milk, sugar, and salt. Bring to a simmer over medium heat, stirring constantly.
2. Stir in baking soda and continue to simmer for 45 minutes to 1 hour, until the mixture thickens.
3. Add vanilla extract and stir well.
4. Pour into a jar or container and allow it to cool to room temperature. Store in the refrigerator for up to two weeks.

Cajeta is an incredibly versatile dessert topping that brings a unique depth of flavor to any dish. Its creamy, slightly tangy sweetness makes it a standout feature in many Mexican desserts, offering a delightful twist to traditional caramel.

Choco-Flan (Impossible Cake)

Choco-Flan is a show-stopping dessert that combines two layers: a rich chocolate cake on the bottom and a smooth flan on top. As it bakes, the layers switch places, resulting in a decadent, impossibly smooth dessert. This irresistible treat has been a favorite in Mexican households for decades.

Ingredients

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tsp vanilla extract

For the Cake:

• 1 box chocolate cake mix
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 large eggs

For the Caramel:

• 1 cup granulated sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a bundt pan.
2. In a small saucepan, melt the sugar to make caramel. Pour it into the bottom of the bundt pan, swirling to coat the bottom evenly.
3. For the flan, blend condensed milk, evaporated milk, eggs, and vanilla. Pour this over the caramel in the pan.
4. For the cake, prepare the cake mix according to the package instructions and pour it over the flan mixture.
5. Place the bundt pan in a larger pan filled with hot water to create a water bath. Bake for 50-60 minutes.
6. Allow the cake to cool before inverting onto a plate.

Choco-Flan is a showstopper in both flavor and appearance. The dual-layered dessert with its chocolate richness and smooth, custardy flan creates a stunning combination that’s sure to impress at any occasion. The magical way the layers form while baking adds an element of surprise that makes this dessert truly special.

Mazapan (Mexican Peanut Candy)

Mazapan is a sweet, crumbly, and melt-in-your-mouth peanut candy, adored for its simplicity and intense peanut flavor. This treat is often sold in small discs or blocks and is a popular souvenir for tourists visiting Mexico. With just two ingredients, it captures the essence of Mexican street food desserts.

Ingredients

• 1 1/2 cups roasted peanuts, unsalted
• 1/2 cup powdered sugar

Instructions

1. Grind the roasted peanuts in a food processor until finely ground.
2. Add powdered sugar and pulse until well mixed.
3. Transfer the mixture to a clean surface and knead it into a smooth dough-like consistency.
4. Press the dough into molds or shape into small discs with your hands.
5. Let the mazapan set for at least 1 hour before serving.

Mazapan is a sweet and satisfying treat that highlights the natural flavors of peanuts with a soft, crumbly texture. Perfect for a quick snack or as a gift, this simple candy has a deliciously addictive quality that makes it a favorite among both children and adults.

Gelatina de Mosaico (Mexican Jello Salad)

Gelatina de Mosaico is a colorful, layered gelatin dessert made from various flavors of gelatin and sweet cream. It’s a festive treat often served at birthday parties and celebrations. The vibrant colors and creamy texture make it a visually stunning dessert that’s as delightful to look at as it is to eat.

Ingredients

For the Gelatin Layers:

• 3 boxes (flavors of your choice, e.g., strawberry, lime, orange, and grape)
• 4 cups boiling water
• 2 cups cold water

For the Cream Layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 packet (7g) unflavored gelatin

Instructions

1. Prepare each gelatin flavor separately according to package instructions. Pour each flavor into a separate dish and refrigerate until set.
2. Once set, cut the gelatins into small cubes.
3. For the cream layer, dissolve unflavored gelatin in cold water, then heat it with condensed milk and heavy cream until it becomes a smooth mixture. Let it cool slightly.
4. In a large bowl, combine the colorful gelatin cubes with the cream mixture and gently fold together.
5. Pour the mixture into a mold and refrigerate for at least 4 hours until fully set.
6. To serve, invert the mold onto a serving platter.

Gelatina de Mosaico is as much a visual delight as it is a tasty treat. With its playful layers and rich, creamy consistency, this dessert is perfect for large gatherings or any festive occasion. Its vibrant colors make it a centerpiece at the table.

Paletas (Mexican Ice Pops)

Paletas are Mexican ice pops made with fresh fruit, creamy milk, or even chocolate. They come in countless flavors, from tropical fruits like mango and pineapple to creamy treats like chocolate and coconut. These ice pops are a refreshing, customizable treat ideal for hot weather or as a fun dessert.

Ingredients

For Mango Paletas:

• 3 ripe mangoes, peeled and chopped
• 1/2 cup coconut milk
• 2 tbsp sugar (optional)

For Chocolate Paletas:

• 1 cup milk chocolate, chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. For mango paletas: Blend mango, coconut milk, and sugar until smooth. Pour into popsicle molds and insert sticks. Freeze for at least 4 hours or overnight.
2. For chocolate paletas: Heat heavy cream until simmering, then pour over chopped chocolate. Stir until the chocolate melts and the mixture is smooth. Add vanilla extract and mix well. Pour into molds and freeze for at least 4 hours or overnight.
3. To release paletas from molds, run warm water over the outside of the molds.

Paletas are a perfect way to enjoy fresh fruit or decadent chocolate in the form of a cool, refreshing treat. Whether you prefer the fruity tang of mango or the smooth richness of chocolate, paletas offer endless possibilities for customization and are perfect for hot summer days.

Empanadas de Cajeta (Caramel-filled Pastries)

Empanadas de Cajeta are a delicious variation of the traditional Mexican empanada, filled with rich, gooey cajeta (goat’s milk caramel). The golden, flaky pastry and the sweet, creamy filling make these empanadas an irresistible treat that’s perfect for a special occasion or as an afternoon snack with coffee.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup sugar
• 1 egg
• 2-3 tbsp cold water

For the Filling:

• 1/2 cup cajeta
• 1/4 tsp cinnamon

For the Egg Wash:

• 1 egg, beaten
• 1 tbsp milk

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add the egg and cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Roll out the dough on a lightly floured surface and cut into 4-inch circles.
5. Place a spoonful of cajeta and a sprinkle of cinnamon in the center of each circle, fold the dough over to form a half-moon shape, and press the edges to seal.
6. Brush the tops with the egg wash.
7. Bake for 20-25 minutes, or until golden brown.
8. Let cool before serving.

Empanadas de Cajeta offer a delightful combination of flaky pastry and rich, sweet caramel filling. The hint of cinnamon and the buttery dough add depth of flavor, making these empanadas a truly indulgent treat. Perfect for sharing, they bring a bit of Mexican warmth to any occasion.

Xoconoxtle (Mexican Prickly Pear Sorbet)

Xoconoxtle, or prickly pear sorbet, is a refreshing and unique Mexican dessert made from the vibrant, sweet fruit of the prickly pear cactus. Known for its deep magenta color, this sorbet has a mildly tangy flavor with subtle sweetness, making it a delightful dessert to cool off with on a hot day.

Ingredients

• 4 prickly pears, peeled and chopped
• 1/2 cup sugar
• 1/2 cup water
• Juice of 1 lime

Instructions

1. Blend the prickly pears into a smooth puree, discarding any seeds.
2. In a small saucepan, combine sugar and water and heat until the sugar dissolves. Allow to cool.
3. Mix the cooled syrup with the prickly pear puree and lime juice.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Alternatively, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches a sorbet texture.
6. Serve in bowls or cups.

Xoconoxtle sorbet is an exotic and refreshing treat that offers a unique flavor profile with its slightly tangy and sweet taste. Its vibrant magenta color makes it a visually stunning dessert that will impress anyone lucky enough to try it. Ideal for warm weather and perfect as a light finish to a meal.

Note: More recipes are coming soon!