Mango Lassi Tres Leches Cake Recipe

Say hello to the bright, joyful flavors of summer with this Mango Lassi Tres Leches Cake! Imagine the ultra-moist, dreamy texture of tres leches meeting the bold, sunshine-sweet essence of mango lassi. Every bite is airy, creamy, and bursting with sunshine—a decadent yet refreshing cake that’s perfect for sharing at celebrations or making any day extra special.

Ingredients You’ll Need

This recipe may look a little lavish, but the magic is all in a handful of simple, essential ingredients. Each element—fluffy biscuit sponge, real mango, and creamy three-milk mixture—brings a layer of flavor and texture that builds this Mango Lassi Tres Leches Cake into something truly spectacular.

• Eggs: Use room temperature eggs, separated, to help create that cloudlike biscuit sponge base.
• Sugar: Divided for both beating with yolks and stabilizing those shiny meringue peaks in the sponge.
• Vanilla Extract: Lends a hint of warmth and rounds out all those creamy notes.
• Salt: Balances the sweetness and enhances the flavors.
• Milk: Shows up in the cake and the soaking mixture—keeping things ultra moist.
• All-Purpose Flour & Cornstarch: The duo ensures a delicate crumb (cornstarch makes the cake extra tender!).
• Baking Powder: Gives the sponge its lift.
• Cream of Tartar: Stabilizes the meringue, helping the cake stay light and fluffy.
• Mango (fresh or frozen): Use the ripest, juiciest mango you can find for maximum flavor and color in the lassi.
• Plain Yogurt: Adds tang, creaminess, and makes the mango lassi layer so reminiscent of the classic drink.
• Cardamom: Just a pinch, but it’s key to that real mango lassi magic.
• Sweetened Condensed Milk, Evaporated Milk, and Milk: These three are at the heart of any tres leches cake—and here, they blend with mango lassi for a tropical, irresistible soak.
• Heavy Whipping Cream: For that billowy, mango kissed whipped topping that sends this cake over the top.

Variations

Don’t be afraid to make this Mango Lassi Tres Leches Cake your own! It’s easy to tweak for different tastes, occasions, or dietary needs—whether you want to lighten it up, amp up the fruit, or get creative with flavors.

• Dairy-Free Delight: Use coconut cream and a dairy-free yogurt to make this cake just as creamy and luscious, but entirely plant-based.
• Berry Swirl: Blend raspberries or strawberries into half of your lassi mixture for a beautiful magenta swirl and a tangy twist.
• Spiced Up: Try adding a dash of ground ginger or cinnamon with the cardamom for a cozy chai-inspired note.
• Extra Fruity: Top with passionfruit or kiwi to play up the tropical vibes and add acidity—beautiful and delicious!

How to Make Mango Lassi Tres Leches Cake

Step 1: Make the Biscuit Sponge Cake

Begin by preheating your oven to 350°F and lining a 9×13-inch pan with parchment. Whisk the egg yolks with half the sugar, vanilla, and salt until pale and fluffy, then whisk in the milk. Sift in flour, cornstarch, and baking powder, and gently combine—be careful not to overmix! In a separate bowl, whip the egg whites with cream of tartar, slowly adding in the rest of the sugar to achieve stiff, glossy peaks. Very gently fold a third of the meringue into the yolk mixture to lighten it, then fold in the rest, being careful not to deflate all that beautiful air. Spread the batter in your prepared pan and bake for about 15 minutes, until just set and golden. Let the cake cool right in the pan.

Step 2: Prepare the Mango Lassi

While the cake cools, blend your mango, yogurt, milk, sugar, and a pinch of cardamom into a thick, creamy smoothie. Strain through a fine sieve for a silky-smooth lassi base. Taste and adjust sweetness as needed—remember, half of this mixture will be used for soaking, and the rest for your mango whipped cream!

Step 3: Mix the Mango Tres Leches Soak

Whisk together your sweetened condensed milk, evaporated milk, regular milk, and half of the fresh mango lassi. This mixture should be fairly liquid—if it feels too thick, splash in a bit more milk. Taste: it should be sweet but also light, with clear mango flavor.

Step 4: Soak the Cake

With your cooled cake still in the pan, poke large holes all over using a skewer (go bigger than a toothpick so every inch gets juicy). Pour on about a quarter of the mango tres leches mixture, waiting for the cake to absorb before adding the rest in 2–3 additions. Don’t rush—the cake is like a sponge and will soak up every last drop as it chills. Let it rest in the fridge for a few hours for ultimate melt-in-your-mouth texture!

Step 5: Whip Up the Mango Lassi Cream

Chill your mixing bowl and whisk, then whip the heavy cream until thick and luscious. Gently drizzle in the remaining mango lassi, a little at a time, whisking just until you reach firm peaks. Be patient and taste as you go—this cream should be silky, not runny, and vividly mango-scented.

Step 6: Assemble and Decorate

Generously spread the mango lassi whipped cream over the soaked cake in billowy swoops. For a true showstopper, top with extra whipped cream and a shower of fresh, juicy mango chunks. The more, the merrier! Chill until cold, then slice and serve your Mango Lassi Tres Leches Cake, cold and creamy at its best.

How to Serve Mango Lassi Tres Leches Cake

Garnishes

Crown your Mango Lassi Tres Leches Cake with a tumble of diced fresh mango or pineapple for tropical color, a scatter of chopped pistachios for crunch, and a dusting of ground cardamom for intoxicating aroma. For extra wow, add a sprig of mint or even edible flowers!

Side Dishes

This cake shines on its own but pairs beautifully with lightly sweetened chai, a glass of cold milk, or a platter of mixed berries. For an Indian-inspired feast, serve after a spicy curry and watch how the cool, creamy sweetness soothes every palate.

Creative Ways to Present

Try cutting your cake into elegant bars for a dessert buffet, or assemble it into individual mason jars for a playful, portable treat. Feeling fancy? Use a piping bag for whipped cream rosettes and arrange mango slices in a beautiful fan—it’ll turn any table into a celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Mango Lassi Tres Leches Cake keeps well in the fridge, covered tightly so it doesn’t absorb fridge odors or dry out. It stays lovely and moist for up to 4 days—if it lasts that long!

Freezing

You can freeze the cake (without whipped cream topping) by double-wrapping slices or the whole cake in plastic and foil. Thaw overnight in the fridge, then top with fresh mango lassi whipped cream before serving for best texture.

Reheating

This cake is absolutely meant to be served chilled—no reheating needed! If it’s been frozen, let it thaw thoroughly in the fridge and then garnish just before serving for ultimate freshness.

FAQs

Final Thoughts

If you’re looking for a dessert that’s full of color, flavor, and pure joy, you have to try this Mango Lassi Tres Leches Cake. It’s truly a celebration in a pan—cool, creamy, and a little bit exotic. Gather your favorite people, slice up this golden beauty, and savor the taste of sunshine together!

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