There’s something magical about a tres leches cake—it’s impossibly moist, perfectly sweet, and melts in your mouth with every bite. But when you take that classic Latin American dessert and infuse it with the tropical flavors of a mango lassi, you get something truly unforgettable. This Mango Lassi Tres Leches Cake is a delightful fusion of cultures, combining the rich, milky indulgence of tres leches with the creamy, tangy goodness of an Indian mango lassi.
Imagine a soft, airy sponge cake soaked in a luscious blend of three milks, infused with sweet mango and a hint of cardamom, then topped with a light, whipped cream frosting. Every bite is a balance of sweetness, warmth, and a touch of exotic spice. It’s the kind of dessert that feels both comforting and refreshing, making it perfect for summer gatherings, special occasions, or just a treat-yourself moment.
Let’s dive into this deliciously unique twist on a classic tres leches cake!
Why You’ll Love This Recipe
- Incredibly Moist: Thanks to the three-milk soak, this cake is soft, rich, and melt-in-your-mouth delicious.
- A Tropical Twist: The mango and cardamom add a beautiful depth of flavor, making each bite feel like a taste of summer.
- Perfect for Special Occasions: Whether it’s a birthday, holiday, or just a weekend treat, this cake is sure to impress.
- Easy to Make Ahead: Tres leches cake actually tastes better when it sits overnight, making it a great make-ahead dessert.
Ingredients You’ll Need
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Soak:
- 1 cup evaporated milk
- ½ cup condensed milk
- ½ cup heavy cream
- ½ cup mango purée
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- Fresh mango slices
- A sprinkle of ground cardamom
How to Make Mango Lassi Tres Leches Cake
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt.
In a separate large mixing bowl, beat the egg yolks with ¾ cup of sugar until the mixture turns pale and creamy. Stir in the milk and vanilla extract. Gradually add the flour mixture, stirring until just combined.
In another clean bowl, beat the egg whites until they become foamy. Slowly add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture. This will give the cake its signature light and airy texture.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely.
Step 2: Make the Mango Tres Leches Mixture
While the cake is cooling, prepare the soak. In a bowl, whisk together the evaporated milk, condensed milk, heavy cream, and mango purée. This mixture is what gives tres leches cake its irresistible moisture.
Using a fork or a skewer, poke holes all over the cooled cake. Slowly pour the mango milk mixture over the cake, making sure it seeps into all the holes. Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop.
Step 3: Make the Whipped Topping
Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread this light and fluffy topping evenly over the soaked cake.
Step 4: Garnish and Serve
Top the cake with fresh mango slices and a sprinkle of cardamom for extra flavor and a beautiful presentation. Serve chilled and enjoy every creamy, tropical bite!
Helpful Tips
- Use Fresh Mangoes for the Best Flavor: If you can, opt for ripe, sweet mangoes to make your own mango purée. It’ll give the cake a much fresher and more vibrant flavor.
- Let It Rest Overnight: Tres leches cake is best when given plenty of time to absorb the milk mixture. If possible, let it chill in the fridge overnight for maximum flavor and moisture.
- Whip the Egg Whites Properly: Beating the egg whites to stiff peaks and folding them gently into the batter ensures a light and airy cake.
- Chill Your Whipped Cream Bowl: For the fluffiest whipped topping, chill your mixing bowl and beaters before whipping the cream.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Latin American & Indian)
- Diet: Vegetarian
Notes
- For a Stronger Mango Flavor: If you want an even more intense mango taste, you can brush a thin layer of mango purée over the cake before pouring the milk mixture.
- Adjusting the Sweetness: If you prefer a less sweet dessert, you can slightly reduce the amount of condensed milk in the soak.
- Egg Substitute Option: If you need an egg-free version, you can try using a combination of yogurt and baking soda to help the cake rise, though the texture may be slightly different.
- Serving Suggestion: This cake tastes best when served chilled. For an extra refreshing treat, pair it with a scoop of mango sorbet or vanilla ice cream.
- Make it a Layered Cake: If you want a more elegant presentation, you can bake the cake in two smaller pans, soak each layer, and stack them with whipped cream and mango slices in between.
- Leftovers Taste Even Better: This is one of those desserts that improves with time. The flavors meld beautifully after a full day in the fridge, making it a great make-ahead treat.
Storage Instructions
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The longer it sits, the better it tastes!
- Freezing: While tres leches cake is best enjoyed fresh, you can freeze the unfrosted cake for up to 2 months. Thaw it completely before adding the milk soak and whipped topping.
Frequently Asked Questions
Can I use store-bought mango purée?
Yes! If you’re short on time, store-bought mango purée works just fine. Just make sure it’s 100% mango without added sugar.
What if I don’t have cardamom?
You can skip it, but it adds a lovely warm, floral note that pairs beautifully with mango. A small pinch of cinnamon can be a good alternative.
Can I make this cake ahead of time?
Absolutely! Tres leches cake actually tastes better when it has time to soak, so making it a day ahead is ideal. Just add the whipped cream and garnishes before serving.
Related Recipes
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Conclusion
This Mango Lassi Tres Leches Cake is the perfect blend of cultures, bringing together the best of Indian and Latin American flavors into one show-stopping dessert. It’s soft, creamy, and infused with just the right amount of sweetness and spice. Whether you’re making it for a special occasion or simply because you love mango, this cake is sure to be a crowd-pleaser.
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Mango Lassi Tres Leches Cake
Description
There’s something magical about a tres leches cake—it’s impossibly moist, perfectly sweet, and melts in your mouth with every bite. But when you take that classic Latin American dessert and infuse it with the tropical flavors of a mango lassi, you get something truly unforgettable. This Mango Lassi Tres Leches Cake is a delightful fusion of cultures, combining the rich, milky indulgence of tres leches with the creamy, tangy goodness of an Indian mango lassi.
Imagine a soft, airy sponge cake soaked in a luscious blend of three milks, infused with sweet mango and a hint of cardamom, then topped with a light, whipped cream frosting. Every bite is a balance of sweetness, warmth, and a touch of exotic spice. It’s the kind of dessert that feels both comforting and refreshing, making it perfect for summer gatherings, special occasions, or just a treat-yourself moment.
Let’s dive into this deliciously unique twist on a classic tres leches cake!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Soak:
- 1 cup evaporated milk
- ½ cup condensed milk
- ½ cup heavy cream
- ½ cup mango purée
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- Fresh mango slices
- A sprinkle of ground cardamom
Instructions
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt.
In a separate large mixing bowl, beat the egg yolks with ¾ cup of sugar until the mixture turns pale and creamy. Stir in the milk and vanilla extract. Gradually add the flour mixture, stirring until just combined.
In another clean bowl, beat the egg whites until they become foamy. Slowly add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture. This will give the cake its signature light and airy texture.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely.
While the cake is cooling, prepare the soak. In a bowl, whisk together the evaporated milk, condensed milk, heavy cream, and mango purée. This mixture is what gives tres leches cake its irresistible moisture.
Using a fork or a skewer, poke holes all over the cooled cake. Slowly pour the mango milk mixture over the cake, making sure it seeps into all the holes. Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop.
Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread this light and fluffy topping evenly over the soaked cake.
Top the cake with fresh mango slices and a sprinkle of cardamom for extra flavor and a beautiful presentation. Serve chilled and enjoy every creamy, tropical bite!
Notes
- For a Stronger Mango Flavor: If you want an even more intense mango taste, you can brush a thin layer of mango purée over the cake before pouring the milk mixture.
- Adjusting the Sweetness: If you prefer a less sweet dessert, you can slightly reduce the amount of condensed milk in the soak.
- Egg Substitute Option: If you need an egg-free version, you can try using a combination of yogurt and baking soda to help the cake rise, though the texture may be slightly different.
- Serving Suggestion: This cake tastes best when served chilled. For an extra refreshing treat, pair it with a scoop of mango sorbet or vanilla ice cream.
- Make it a Layered Cake: If you want a more elegant presentation, you can bake the cake in two smaller pans, soak each layer, and stack them with whipped cream and mango slices in between.
- Leftovers Taste Even Better: This is one of those desserts that improves with time. The flavors meld beautifully after a full day in the fridge, making it a great make-ahead treat.