Can’t stop thinking about this amazing Mango Lassi Tres Leches cake! Picture this: a fluffy sponge cake soaked in a Mango Lassi milk blend, topped with creamy Mango whipped cream that’ll have you reaching for seconds.
Get ready for the ultimate summer treat – a delicious Tres Leches cake infused with the flavors of mango lassi.
Mango Lassi Tres Leches Cake
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
**Biscuit sponge cake:**
- 4 eggs (at room temperature, 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 a 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 mango lassi
- Additional whipped cream and fresh mango for decoration
Instructions
**Biscuit sponge cake:**
- Preheat the oven to 350°F (conventional) and line a 9×13″ tray with parchment paper.
- In egg yolks, add ½ cup sugar, salt, and vanilla. Whisk until light and fluffy.
- Whisk in milk, then sift in flour, cornstarch, and baking powder. Whisk to combine (don’t overmix).
- In a separate bowl, whisk egg whites with cream of tartar until glossy peaks form.
- Gently fold a third of the meringue into the egg yolk mixture, then add the remaining meringue.
- Transfer batter to the pan and bake for about ~15 minutes. Let the cake cool.
**Mango lassi:**
- Blend all ingredients until smooth, then strain through a fine sieve mesh. Taste and adjust if needed.
**Mango three milk mixture:**
- Whisk all ingredients until combined. Adjust sweetness and ensure a liquid consistency.
**Soak the cake:**
- Use a skewer to poke holes in the cake. Pour a fourth of the three milk mixture and wait until absorbed.
- Add remaining liquid in 2-3 steps, allowing absorption between each. Refrigerate until fully absorbed.
**Mango lassi whipped cream:**
- Whip heavy cream until thick. Gradually add remaining mango lassi, stopping at firm peaks.
**Assemble:**
- Spread a thick layer of mango lassi whipped cream on the cake. Decorate with more whipped cream and freshly chopped mango.
- Serve chilled and enjoy!
