Mango Lassi Tres Leches Cake

Mango Lassi Tres Leches Cake combines the beloved fruity tang of mango lassi with a decadent soaked cake for the ultimate summer dessert. The airy sponge soaks up a mango-infused three-milk mixture, and everything gets crowned with a cloud of creamy mango whipped cream. Every bite is soft, fragrant, and tropical—perfect for sharing with friends or as a showstopper at any celebration.

I first made this cake for a backyard barbecue and it instantly disappeared from the table. The combination of silky milk-soaked cake and whipped cream bursting with mango is truly irresistible.

Ingredients

• Eggs: at room temperature for the sponge to help build maximum volume and a light airy texture
• Granulated sugar: divided for sweetness and structure
• Pure vanilla extract: for warm aromatic undertones
• Salt: to balance sweetness
• Whole milk: for moisture and richness
• All purpose flour: ensure fluffiness in your cake
• Cornstarch: helps lighten the crumb and keeps it tender
• Baking powder: for that gentle lift
• Cream of tartar: stabilizes the meringue for a perfect fluffy sponge
• Fresh or frozen mangoes: for vibrant color and juicy flavor
• Plain yogurt: makes the lassi tangy and creamy
• Pinch of cardamom powder: to heighten the mango aroma
• Sweetened condensed milk: for the classic tres leches richness but with a caramelized note
• Evaporated milk: brings deep milk flavor
• Heavy whipping cream: chilled for best results so it whips up beautifully

• Always choose ripe mangoes that give slightly to the touch and have a sweet floral scent. If using frozen, thaw first and drain excess liquid.

Step-by-Step Instructions

Make the Biscuit Sponge Cake:

Preheat your oven to 350 degrees Fahrenheit. Line a nine by thirteen inch baking tray with parchment for easy removal. In a bowl whisk egg yolks with half a cup of sugar salt and vanilla for up to two minutes until the mix turns pale and fluffy. Whisk in the milk. Sift in the flour cornstarch and baking powder then gently combine. Overmixing will lead to a dense base so stop as soon as no dry spots remain.

Prepare the Meringue:

In a clean bowl add egg whites and cream of tartar. Whisk on medium speed until the mixture becomes opaque and frothy. Gradually add in the remaining quarter cup of sugar and keep whisking until you get shiny stiff peaks. The meringue should hold its shape and look glossy.

Fold the Meringue:

Start by gently folding about one third of the meringue into the yolk mixture with a spatula. This step lightens the batter. Carefully fold in the remaining meringue so you do not lose the air bubbles you worked to create.

Bake the Sponge:

Pour the batter into the prepared pan and spread evenly. Bake for around fifteen minutes or until the cake springs back when gently touched and a toothpick comes out clean. Allow the cake to cool completely in the pan.

Blend the Mango Lassi:

Combine chopped mango yogurt milk sugar and cardamom in a blender. Blend until smooth and pour through a fine mesh sieve to remove fibers. Taste and add more sugar if needed to suit your preference.

Mix the Three Milk Mixture:

In a large bowl combine sweetened condensed milk evaporated milk regular milk and half the mango lassi. Whisk until smooth and make sure the mixture is quite liquid so it soaks into the cake. Adjust sweetness by tasting and thin with a touch more milk if necessary.

Soak the Cake:

Use a skewer to poke holes all over the cooled cake right in the pan. Slowly pour in about a quarter of the milk mixture to soak. Wait until absorbed then repeat with the rest in two or three additions making sure each portion soaks fully before adding more. Chill the pan for at least two hours or until the milk is completely absorbed.

Whip the Mango Cream:

Pour cold heavy cream into the bowl of a stand mixer. Beat until thickened then slowly add remaining mango lassi a little at a time. Whip to firm peaks while tasting for sweetness and flavor.

Assemble and Decorate:

Spread the mango lassi whipped cream all over the chilled soaked cake in an even thick layer. Decorate with more whipped cream swirls and a generous scatter of freshly chopped mangoes. The more fruit the better for a festive look. Refrigerate until ready to slice and serve cold.

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My favorite part is always the mango lassi cream on top. My family gets so excited to swirl extra fresh mango chunks into their slices and no one ever leaves a single crumb behind.

Storage Tips

Store the assembled cake covered in the refrigerator for up to three days. Because of the milk soak and whipped cream this dessert needs to stay cold. If making in advance keep the cream and fruit topping separate and add just before serving to maintain the freshest look.

Ingredient Substitutions

You can use frozen mangoes if fresh are not available just be sure to let them thaw and drain well. Substitute Greek yogurt for plain for an even thicker lassi texture. Lactose-free versions of the three milks also work for those sensitive to dairy.

Serving Suggestions

This cake is perfect chilled on a summer day. A side of lightly sweetened iced chai or cold brew coffee makes a lovely pairing. For formal gatherings use a piping bag to make decorative cream swirls and add edible flowers for a stunning presentation.

Cultural Context

Tres Leches cake is a classic across Latin America but this version takes inspiration from South Asian mango lassi. Combining the beloved tropical fruit and cardamom with the signature soaked cake bridges two food traditions for a dessert loved by all.

Frequently Asked Questions

→ How do I prevent the sponge from deflating?

Be gentle when folding the meringue into the yolk mixture, taking care not to overmix. This keeps the batter airy and the cake fluffy.

→ Can I use canned mango pulp instead of fresh mango?

Yes, canned mango pulp can be substituted for fresh or frozen mango, though it may be sweeter. Adjust the sugar accordingly.

→ How long should the cake soak in the milk mixture?

Let the cake absorb the milk mixture for at least a few hours in the refrigerator, allowing for full saturation and moistness.

→ What type of yogurt works best in the lassi?

Plain, unsweetened yogurt provides classic tang. Greek yogurt may be used for a thicker, richer taste.

→ How do I achieve stiff peaks in whipped cream?

Begin with chilled heavy cream and mixer bowl. Whip steadily until distinct peaks form that hold their shape.

→ Should the cake be served cold or at room temperature?

This dessert is best enjoyed cold, allowing the flavors to meld and the texture to remain creamy and refreshing.