Mango Lassi Tres Leches Cake Recipe

Craving something tropical and indulgent? This Mango Lassi Tres Leches Cake is a mouthwatering twist on the classic Latin American tres leches cake, infusing the rich, creamy flavors of mango lassi into each bite.

The moist, sponge cake is soaked with a delicious mango-infused milk mixture, topped with a fluffy mango whipped cream, and finished off with a garnish of fresh mango for that extra burst of flavor.

Perfect for any special occasion or when you’re simply in the mood for a refreshing treat, this cake is sure to impress both friends and family alike.

Table of Contents

Ingredients List

Biscuit Sponge Cake Ingredients

4 eggs (room temperature, separated)
¾ cup sugar (divided into ½ cup and ¼ cup)
½ tsp vanilla extract
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 Ingredients

1.5 cups chopped mango (frozen or fresh)
½ cup plain yogurt
¾ cup milk
2-4 tablespoons sugar (adjust 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 mixture

Mango Whipped Cream Ingredients

1.5 cups heavy whipping cream (chilled)
Half of the mango lassi mixture
More whipped cream and fresh mango for decoration

Required Kitchen Tools

To ensure your Mango Lassi Tres Leches Cake turns out perfectly, here are the essential kitchen tools you’ll need:

Stand Mixer or Hand Mixer: For beating the egg whites and cream, a stand mixer or hand mixer will save you time and give you better control over the texture.
Whisk: A good whisk is necessary to beat the egg yolks and sugar, helping to achieve a light, airy sponge cake.
Mixing Bowls: Several mixing bowls will be required for separating ingredients, especially for the cake and the mango lassi mixture.
Cake Pan: A 9-inch round cake pan works best for this recipe. Make sure to line it with parchment paper to easily remove the cake after baking.
Handheld or Stand Blender: This is essential for blending the mango lassi ingredients into a smooth, creamy mixture.
Cooling Rack: After baking the sponge cake, place it on a cooling rack to allow it to cool down evenly.
Piping Bag (Optional): If you want to neatly decorate the cake with mango whipped cream, a piping bag will help with precision.

Having the right tools will ensure that your Mango Lassi Tres Leches Cake is both easy to make and beautifully presented.

Cake Preparation

Making the perfect sponge cake for your Mango Lassi Tres Leches Cake is key to creating the right texture and flavor. The sponge cake will soak up the mango lassi three-milk mixture beautifully, creating that rich, moist experience everyone loves.

Making the Biscuit Sponge Cake

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. This will ensure the cake doesn’t stick to the pan and comes out easily after baking.
Whisk the Dry Ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt. This helps to evenly distribute the dry ingredients before adding them to the wet ingredients.
Beat the Egg Yolks: In a separate large mixing bowl, beat the egg yolks with ½ cup of sugar until the mixture turns pale and thick. This will help to create a light texture for your cake. Add in the vanilla extract and milk, and mix until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the egg yolk mixture. Mix until smooth, but be careful not to overmix.
Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to form soft peaks. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form. This will give the cake its light, airy texture.
Fold the Egg Whites: Gently fold the whipped egg whites into the batter. Use a spatula to carefully incorporate the egg whites without deflating them. This step will help your cake rise beautifully.
Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Assembling the Cake

Now comes the fun part—soaking the cake with the delicious mango lassi three-milk mixture and topping it off with mango whipped cream for a tropical treat that’s both creamy and refreshing.

Preparing the Mango Lassi Three Milk Mixture

Blend the Mango Lassi: In a blender, combine the chopped mango, plain yogurt, milk, sugar, and a pinch of cardamom powder. Blend until smooth and creamy. Taste and adjust the sweetness, adding more sugar if needed.
Make the Three Milk Mixture: In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and regular milk. Then, mix in half of your prepared mango lassi to create the perfect mango-flavored milk soak for the cake.

Soaking the Cake

Cut the Cake: Once the sponge cake has completely cooled, use a serrated knife to cut it into 2 layers. This will help the milk mixture soak into the cake more evenly.
Soak the Cake: Place the bottom layer of the cake on a large serving platter. Slowly pour half of the mango lassi three-milk mixture over the first layer, making sure it soaks through evenly. Let it sit for a few minutes, allowing the liquid to absorb into the cake.
Add the Top Layer: Place the second layer of cake on top and pour the remaining mango lassi three-milk mixture over the top. Let the cake soak for at least 15-20 minutes to ensure it becomes wonderfully moist.

Mango Whipped Cream Topping

Make the Mango Whipped Cream: In a mixing bowl, whip the chilled heavy cream until soft peaks form. Gradually add the remaining mango lassi mixture and continue whipping until stiff peaks form. This will give you a light and airy mango-flavored whipped cream.
Top the Cake: Spread a generous amount of mango whipped cream over the soaked cake, smoothing it out evenly with a spatula.
Decorate: For a finishing touch, decorate with fresh mango slices on top. You can also pipe extra whipped cream around the edges for added flair.

Serving and Enjoying

Your Mango Lassi Tres Leches Cake is now ready to be enjoyed! Serve it chilled, and watch as your guests indulge in its tropical, creamy goodness. It’s the perfect dessert for summer gatherings, birthdays, or any special occasion. The combination of moist cake, sweet mango lassi, and fluffy whipped cream makes this treat unforgettable.

Storage Instructions

If you have leftovers (which might be hard to believe!), store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. Thaw in the fridge for a few hours before serving.

Conclusion

The Mango Lassi Tres Leches Cake combines the best of two worlds: the beloved tres leches cake and the tropical delight of mango lassi. With its soft, spongy texture and irresistible mango flavor, this cake is sure to be a crowd-pleaser. Whether you’re celebrating a special occasion or just treating yourself, this dessert will transport your taste buds to a sunny paradise. So grab your ingredients and start baking—you’re about to make a delicious tropical masterpiece!