Mango Lassi Tres Leches Cake

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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
Course Dessert
Servings 12


**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


**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.


  • 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!

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