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Mango Lassi Tres Leches Cake Recipe

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4.3 from 7 reviews

This Mango Lassi Tres Leches Cake is a delightful fusion dessert combining the creamy texture of the traditional Mexican tres leches cake with the tropical freshness of mango lassi. Featuring a light biscuit sponge soaked in a luscious three-milk mixture infused with mango and cardamom, topped with mango-flavored whipped cream and fresh mango pieces, it delivers a refreshing and indulgent treat perfect for warm weather or special occasions.

  • Total Time: 3 hours 27 minutes (including cooling and soaking time)
  • Yield: 10 servings

Ingredients

Biscuit Sponge Cake

  • 4 eggs, room temperature, 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 Mixture

  • 1.5 cups chopped mango (frozen or fresh)
  • 1/2 cup plain yogurt
  • 3/4 cup milk
  • 2-4 tbsp sugar, adjust to taste
  • Pinch of cardamom powder

Three Milk Mixture

  • 6 oz sweetened condensed milk (slightly less than half of 14 oz can, about 1/2 cup)
  • 6 oz evaporated milk (3/4 cup)
  • 1/2 cup milk
  • Half of the mango lassi mixture

Mango Lassi Whipped Cream

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

Decoration

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your conventional oven to 350°F (175°C) and line a 9×13-inch baking tray with parchment paper to prevent sticking and for easy removal of the cake.
  2. Make Biscuit Sponge Cake Batter: In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, salt, and vanilla extract for 1-2 minutes until the mixture becomes light and fluffy. Gradually whisk in the milk. Sift in the flour, cornstarch, and baking powder and gently combine without overmixing to maintain a light texture.
  3. Prepare Egg Whites Meringue: In a separate clean bowl, add the cream of tartar to the egg whites and whisk on medium speed until the whites become white and frothy. Slowly add the remaining 1/4 cup sugar a little at a time while continuing to whisk. Continue whisking until shiny, stiff, and glossy meringue forms.
  4. Fold Meringue into Batter: Gently fold one-third of the meringue into the egg yolk mixture using a spatula, taking care to retain as much air as possible. Then fold in the remaining meringue gently until fully combined.
  5. Bake the Sponge Cake: Pour the batter into the prepared baking tray and bake in the preheated oven for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  6. Prepare Mango Lassi: Blend chopped mango, plain yogurt, milk, sugar, and cardamom powder together until smooth. Strain the mixture through a fine sieve mesh to ensure a silky texture. Taste and adjust sweetness as needed.
  7. Make Mango Three Milk Mixture: Whisk together sweetened condensed milk, evaporated milk, milk, and half of the prepared mango lassi until smooth. Adjust sweetness and consistency with additional milk if necessary, ensuring the mixture remains quite liquidy for soaking.
  8. Soak the Cake: Using a skewer, poke holes throughout the cooled cake to help absorption. Pour about one-fourth of the three milk mixture over the cake and wait until absorbed (about 20 minutes). If absorption is slow, dilute the mixture with more milk. Continue adding the remaining liquid in 2-3 batches, allowing it to absorb each time. Refrigerate the cake for several hours or overnight to fully absorb the milk mixture.
  9. Make Mango Lassi Whipped Cream: Using the balloon whisk attachment on a stand mixer, whip the chilled heavy cream until thickened. Gradually add the remaining mango lassi while continuing to whisk. Stop whisking once the cream reaches firm peaks and tastes balanced.
  10. Assemble and Decorate: Spread a thick and even layer of mango lassi whipped cream over the soaked cake. Optionally, pipe or dollop more whipped cream on top and decorate with freshly chopped mango pieces for vibrant presentation.
  11. Serve: Chill the assembled cake before serving to enhance flavor and texture. Serve cold and enjoy this refreshing, tropical dessert.

Notes

  • Use fresh or frozen mango depending on availability; thaw frozen mango completely before blending.
  • Be gentle when folding meringue into the batter to maintain airy texture.
  • If the three milk mixture is too thick to absorb well, dilute with a little extra milk to ensure the cake soaks properly.
  • For best flavor, refrigerate the cake several hours or overnight to allow full absorption.
  • The whipped cream can be sweetened further or reduced in sugar according to taste preference.
  • Ensure the heavy cream is well chilled before whipping to achieve firm peaks easily.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion - Mexican and Indian Inspired

Find it online: https://monicarecipes.com/mango-lassi-tres-leches-cake-recipe/