It’s that time of the year again summer season is officially here! And what better way to celebrate than with some delicious mango desserts? I have a special treat for you today: the ultimate Mango Lassi Tres Leches Cake (three milk cake).
This recipe puts a fun and tasty twist on the traditional Tres Leches cake. We use a delightful mango lassi mixture instead of the usual three-milk mixture. And to make it even more delectable, we’re topping it off with a delicious mango whipped cream. I’m sure your taste buds are tingling with anticipation, so let’s dive right in and get started!
Prep Time
Prep Time: 60 min
Bake Time: 30 min
Category: Dessert
Cuisine: Pakistani
Total Time: 1 hour 30 minutes
Ingredients to Make Mango Lassi Tres Leches Cake
Mango: Provides the signature mango flavor and sweetness to the cake.
Eggs: Help create a light and airy sponge cake texture.
Sugar: Sweetens the cake and helps with the structure and rise of the sponge.
Vanilla: Enhances the overall flavor profile of the cake.
Salt: Balances the sweetness and brings out the other flavors.
Milk: Adds moisture and richness to the cake batter.
Flour: Provides structure and stability to the sponge.
Cornstarch: Helps create a tender and delicate crumb in the sponge.
Baking Powder: Leavens the cake, making it light and fluffy.
Cream of Tartar: Stabilizes the egg whites, resulting in a better meringue.
Yogurt: Contributes to the mango lassi flavor and provides a tangy note.
Sweetened Condensed Milk: Adds sweetness and creaminess to the tres leches mixture.
Evaporated Milk: Enhances the richness and texture of the tres leches mixture.
Heavy Whipping Cream: This creates a luxurious and creamy whipped topping for the cake.
Instructions for Mango Lassi Tres Leches Cake
1. Prepare the Biscuit Sponge Cake
- Make sure to preheat the oven to 350F and prepare a 9×13″ tray by lining it with parchment paper. In a bowl, combine the egg yolks with ½ cup sugar, salt, and vanilla, and whisk until the mixture becomes light and fluffy, about 1-2 minutes. Then, pour in the milk. Gradually sift in the flour, cornstarch, and baking powder, and gently whisk everything together. Be careful not to overmix the batter.
- Mix the cream of tartar with the egg whites in a separate bowl, then whisk on medium speed until the mixture becomes white and frothy. Gradually add the remaining sugar while whisking continuously. Keep whisking until a stiff and glossy meringue is achieved.
- Mix one-third of the meringue into the egg yolk mixture carefully, using a spatula. Be gentle and take your time to avoid deflating the air we’ve incorporated into the meringue. Next, add the rest of the meringue and fold it in gently.
- After transferring the batter to the prepared pan, make sure to spread it evenly and bake for approximately 15 minutes or until a toothpick inserted comes out with moist crumbs. Once done, set the cake aside to cool down.
2. Make the Mango Lassi
Blend the mango chunks, yogurt, milk, and cardamom powder together in a blender until it becomes smooth. You can also strain the mixture through a fine sieve to ensure there are no lumps.
3. Make the Mango Three Milk Mixture
In a big mixing bowl, combine the sweetened condensed milk, evaporated milk, regular milk, and half of the mango lassi. Give it a good whisk until everything is well blended. Taste and adjust the flavor to your liking.
4. Soak the Cake
Your cake should be starting to cool down by now. Take a skewer and poke holes all over the cake. This will allow the three milk mixture to soak in evenly.
Start soaking the cake. You don’t want to add the entire three-milk mixture at once. Instead, add just enough to cover the surface of the cake, wait for it to get soaked, then add more. This technique allows better soaking of the cake, even if it takes longer! I suggest doing this in at least 3 steps.
Remember to refrigerate the cake for a couple of hours until it has absorbed most of the liquid.
5. Make the Mango Lassi Whipped Cream
Use a stand mixer to whip the chilled heavy cream until it begins to thicken and you see ripples forming in the cream. Next, pour in the rest of the mango lassi while still whisking. Stop whisking when the cream reaches a firm peak.
6. Assemble Mango Lassi Tres Leches Cake
Spread an even layer of the whipped cream generously over the cake. Believe me, you’ll love the rich and thick cream! It truly enhances the taste of the cake.
Add extra whipped cream and fresh mango for a delicious touch. Feel free to pile on as much mango as you desire, as it truly steals the spotlight.
The Story Behind Mango Lassi Tres Leches Cake
I’ve had this craving to make mango desserts for a couple of weeks now. With mangoes being in season, I know they won’t be around for long. While experimenting with traditional recipes like mango cheesecake, I’ve been receiving numerous requests for Tres Leches cakes. That’s when it struck me, why not create a mango Tres Leches cake?
I discovered that many Mango Tres Leches recipes only include mango on the cake’s surface, not within. I decided to switch things up by incorporating mango lassi, a delightful beverage from India and Pakistan made with mangoes and yogurt, for a unique twist.
This cake is perfect in every way:
- The texture is so moist and delicious.
- The mango flavor stands out.
- Both the whipped cream and cake have a delightful mango taste.
Frequently Asked Questions
Can I make mango lassi tres leches cake ahead of time?
Sure, you have the option to make this cake ahead of time, around 1-2 days in advance, and store it in the refrigerator. Just remember to add the finishing touches and decoration right before serving.
What is a substitute for cream of tartar?
If you’re out of cream of tartar, no worries! Just dab a bit of white vinegar on your mixing bowl, wipe it with a paper towel, and then beat in the egg whites. The vinegar’s acidity will do the trick in stabilizing the egg whites.
Try Out My Other Recipes!
Biscoff Salted Caramel Cheesecake
Hot Fudge Chocolate Pudding Cake
Layered Lemon Cake Cream With Cheese Frosting
Mango Lassi Tres Leches Cake – Unique and Delightful Dessert
Ingredients
Biscuit Sponge Cake:
- 4 eggs room temp and separated
- ¾ cup sugar divided into ½ cup and ¼ cup
- ½ tsp Vanilla
- ¼ tsp salt
- ¼ cup milk
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- 1.5 tsp baking powder
- ¼ tsp cream of tartar
Mango Lassi:
- 1.5 cups chopped mango frozen or fresh
- ½ cup plain yogurt
- ¾ cup milk
- 2-4 tablespoons sugar as needed
- Pinch of cardamom powder
Mango lassi three milk mixture:
- 6 oz sweetened condensed milk slightly less than half of 14 oz can, or ½ cup
- 6 oz evaporated milk ¾ cup
- ½ cup milk
- Half of the mango lassi
Mango whipped cream:
- 1.5 cups heavy whipping cream chilled
- Half of the mango lassi
- More whipped cream and fresh mango for decoration
Instructions
Make the Cake:
- Preheat oven to 350°F and line a 9×13″ baking tray with parchment paper.
- Mix egg yolks with sugar, salt, and vanilla until fluffy. Add milk, then sift in flour, cornstarch, and baking powder. Mix gently.
- Whisk egg whites with cream of tartar and sugar until stiff peaks form. Fold into the yolk mixture.
- Pour batter into the tray and bake for about 15 minutes. Let it cool.
Make Mango Lassi:
- Blend mango, yogurt, milk, and sugar until smooth. Strain through a sieve if needed. Adjust sweetness to taste.
Prepare Three Milk Mixtures:
- Whisk condensed milk, evaporated milk, regular milk, and vanilla until well combined. Adjust sweetness if necessary. Ensure it’s liquidy.
Soak the Cake:
- Poke holes in the cake with a skewer. Pour a quarter of the milk mixture over the cake, letting it soak. Add more if needed until all is absorbed. Refrigerate for a few hours.
Make Mango Lassi Whipped Cream:
- Whip heavy cream until thick. Gradually add mango lassi while whisking until it forms firm peaks.
Assemble:
- Spread mango lassi whipped cream evenly over the cake. Decorate with more whipped cream and chopped mangoes if desired.
