Mango Lassi Tres Leches Cake Recipe

Introduction

This Mango Lassi Tres Leches Cake is a delightful fusion of creamy, fruity, and moist flavors. Combining the tropical sweetness of mango with the classic indulgence of tres leches, it’s perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 4 eggs, room temperature, separated
• 3/4 cup sugar (divided into 1/2 cup and 1/4 cup)
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/4 cup milk
• 3/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1.5 tsp baking powder
• 1/4 tsp cream of tartar
• 1.5 cups chopped mango (frozen or fresh)
• 1/2 cup plain yogurt
• 3/4 cup milk
• 2-4 tbsp sugar, as needed
• Pinch of cardamom powder
• 6 oz sweetened condensed milk (about 1/2 cup)
• 6 oz evaporated milk (3/4 cup)
• 1/2 cup milk
• Half of the mango lassi (see instructions)
• 1.5 cups heavy whipping cream, chilled
• More whipped cream and fresh mango for decoration

Instructions

1. Step 1: Preheat the oven to 350°F (conventional) and line a 9×13″ baking tray with parchment paper.
2. Step 2: In a large bowl, whisk the egg yolks with 1/2 cup sugar, salt, and vanilla until light and fluffy, about 1-2 minutes.
3. Step 3: Stir in the milk, then sift in the flour, cornstarch, and baking powder. Whisk gently to combine, careful not to overmix.
4. Step 4: In a separate clean bowl, whisk egg whites with cream of tartar on medium speed until frothy. Gradually add the remaining 1/4 cup sugar, whisking until stiff, glossy meringue forms.
5. Step 5: Gently fold one-third of the meringue into the egg yolk mixture to lighten it, then fold in the remaining meringue carefully to preserve airiness.
6. Step 6: Pour the batter into the prepared pan and bake for about 15 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
7. Step 7: For the mango lassi, blend chopped mango, plain yogurt, 3/4 cup milk, sugar to taste, and cardamom powder until smooth. Strain through a fine sieve. Adjust sweetness if needed.
8. Step 8: Prepare the tres leches milk mixture by whisking together sweetened condensed milk, evaporated milk, 1/2 cup milk, and half of the mango lassi until combined. Adjust sweetness and thin with more milk if the mixture feels thick.
9. Step 9: Using a skewer, poke holes evenly throughout the cooled cake while still in its pan (holes should be larger than toothpick size). Pour about a quarter of the tres leches mixture over the cake and let it absorb.
10. Step 10: Once absorbed, gradually add the remaining milk mixture in 2-3 steps, waiting for the cake to soak each time. If absorption slows, thin the milk mixture with additional milk. Refrigerate the soaked cake for several hours or overnight.
11. Step 11: Whip the chilled heavy cream using a balloon whisk or mixer until thick. Slowly add the remaining mango lassi while whipping, stopping when firm peaks form.
12. Step 12: Spread a thick, even layer of the mango lassi whipped cream over the soaked cake. Decorate with extra whipped cream and fresh chopped mango as desired.
13. Step 13: Serve the cake chilled and enjoy the creamy, fruity flavors!

Tips & Variations

• Use ripe, fragrant mangoes for the best flavor, or frozen mango if fresh is unavailable.
• If your tres leches mixture feels too thick to soak, add more milk to ensure the cake absorbs it fully.
• For extra aroma, increase cardamom powder slightly or add a splash of rose water to the mango lassi.
• You can substitute plain yogurt with Greek yogurt for a thicker lassi base.
• Decorate with toasted coconut flakes or chopped pistachios for added texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the milk-soaked nature, it’s best enjoyed within this time. Reheat slightly by allowing it to sit at room temperature for 10-15 minutes before serving, but it’s typically served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond milk or a non-dairy milk substitute?

Yes, you can substitute dairy milk with almond or other plant-based milks, but the flavor and creaminess may vary slightly. Use an unsweetened variety to control sweetness.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake; it should come out clean or with a few moist crumbs. The cake should be lightly golden and spring back when touched.

Mango Lassi Tres Leches Cake Recipe

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★★★★★

4.9 from 113 reviews

This Mango Lassi Tres Leches Cake combines the creamy richness of a traditional tres leches cake with the tropical flavor of mango lassi. A light biscuit sponge cake is soaked in a luscious three-milk mixture infused with mango and cardamom, then topped with mango lassi-flavored whipped cream and garnished with fresh mango for a refreshing, indulgent dessert perfect for warm weather or any celebration.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Latin American and Indian-inspired)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Biscuit Sponge Cake

• 4 eggs, room temperature and separated
• 3/4 cup sugar (divided into 1/2 cup and 1/4 cup)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup milk
• 3/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1.5 tsp baking powder
• 1/4 tsp cream of tartar

Mango Lassi

• 1.5 cups chopped mango (frozen or fresh)
• 1/2 cup plain yogurt
• 3/4 cup milk
• 2–4 tbsp sugar, as needed
• Pinch of cardamom powder

Mango Three Milk Mixture

• 6 oz sweetened condensed milk (about 1/2 cup)
• 6 oz evaporated milk (3/4 cup)
• 1/2 cup milk
• Half of the prepared mango lassi

Mango Lassi Whipped Cream

• 1.5 cups heavy whipping cream, chilled
• Remaining half of mango lassi

For Decoration

• More whipped cream (optional)
• Fresh mango, chopped

Instructions

1. Prepare Biscuit Sponge Cake: Preheat your oven to 350°F (conventional). Line a 9×13-inch baking tray with parchment paper to prevent sticking and ensure even baking.
2. Whisk Egg Yolks: In a mixing bowl, combine the egg yolks with 1/2 cup sugar, salt, and vanilla. Whisk vigorously for 1-2 minutes until the mixture becomes light and fluffy.
3. Add Dry Ingredients: Whisk in the milk, then sift together the flour, cornstarch, and baking powder. Gently whisk everything together until combined, taking care not to overmix to keep the batter light.
4. Make Meringue: In a clean bowl, add the cream of tartar to the egg whites and start whisking on medium speed until frothy and white. Gradually add the remaining 1/4 cup sugar while continuing to whisk. Whip until you get shiny, stiff, and glossy peaks forming.
5. Fold Meringue into Batter: Gently fold one-third of the meringue into the egg yolk mixture using a spatula to lighten the batter. Then fold in the remaining meringue slowly and carefully to retain as much air as possible for a fluffy texture.
6. Bake the Cake: Pour the batter into the prepared pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely.
7. Prepare Mango Lassi: Blend chopped mango, plain yogurt, milk, sugar, and cardamom powder until smooth. Pass the mixture through a fine sieve to remove any fibers or pulp. Adjust sweetness to taste.
8. Make Mango Three Milk Mixture: In a bowl, whisk together sweetened condensed milk, evaporated milk, milk, and half of the mango lassi until well combined. Ensure the mixture is liquidy; add more milk if too thick. Adjust sweetness if necessary.
9. Soak the Cake: Using a skewer, poke holes throughout the cooled cake (holes should be larger than toothpicks). Pour about one-fourth of the three milk mixture over the cake, allowing it to soak in. Wait until absorbed before adding more liquid in 2-3 additional increments, waiting for absorption each time. If absorption is slow after 20 minutes or an hour, dilute the mixture with more milk. Refrigerate the cake for several hours or overnight to fully absorb the milk mixture.
10. Prepare Mango Lassi Whipped Cream: Using a stand mixer with a balloon whisk attachment, whip the chilled heavy cream until thick peaks form. Gradually add the remaining mango lassi while continuing to whip. Taste as you go and stop whipping when firm peaks form, ensuring the cream is light and fluffy.
11. Assemble the Cake: Spread a thick, even layer of the mango lassi whipped cream over the soaked cake. Optionally add more whipped cream on top and decorate generously with freshly chopped mango pieces.
12. Serve: Chill the assembled cake until ready to serve. Enjoy cold for the best flavor and texture.

Notes

• Use fresh or frozen mango for the best flavor; if using frozen, thaw before blending.
• Be gentle when folding meringue to preserve the airiness of the cake batter, which makes the sponge light and fluffy.
• If the milk mixture is not absorbing quickly, dilute it with additional milk to improve soaking.
• For best results, chill the cake overnight to allow full absorption of the milk mixture and flavors to meld.
• You can adjust the sugar in the mango lassi and milk mixture according to your preference for sweetness.
• Use a fine sieve to strain the mango lassi to achieve a smooth texture in the cream and soak mixture.
• Make sure the heavy cream is well chilled before whipping to achieve stable peaks.

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