Are you craving a dessert that’s as vibrant as a summer day and as comforting as a warm hug! Try This Mango Lassi Tres Leches Cake.
It combines the creamy, tangy flavors of a traditional Indian mango lassi with the indulgent, milk-soaked goodness of a classic tres leches cake.
It’s a fusion dessert that’s perfect for celebrations, gatherings, or just treating yourself to something special.
Let’s dive into why this recipe will steal your heart and how you can make it at home to impress everyone!
Why You’ll Love This Mango Lassi Tres Leches Cake
Unique Flavor Fusion: The bright, juicy mango and subtle cardamom notes elevate the traditional tres leches, making it a standout dessert.
Incredibly Moist: The three-milk soak ensures every bite is melt-in-your-mouth delicious.
Easy to Make: Despite its gourmet appeal, this recipe is beginner-friendly with simple steps.
Perfect for Any Occasion: From summer barbecues to festive celebrations, this cake is a crowd-pleaser.
Customizable: Adjust the sweetness or spices to suit your taste.
Ingredients
For the Cake
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cardamom
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup plain yogurt
½ cup mango puree (fresh or canned)
For the Tres Leches Soak
1 cup whole milk
1 cup evaporated milk
1 cup sweetened condensed milk
½ cup mango puree
¼ tsp ground cardamom
For the Topping
1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla extract
1 cup diced fresh mangoes
Optional: edible rose petals or chopped pistachios for garnish
Instructions
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, followed by vanilla extract and yogurt. Mix in mango puree.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Step 2: Prepare the Tres Leches Soak
In a large bowl, whisk together whole milk, evaporated milk, sweetened condensed milk, mango puree, and cardamom until smooth.
Poke holes all over the cooled cake using a fork or skewer.
Slowly pour the milk mixture over the cake, ensuring it soaks evenly. Cover and refrigerate for at least 4 hours (or overnight for best results).
Step 3: Make the Whipped Cream Topping
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the chilled cake.
Garnish with diced mangoes and optional rose petals or pistachios.
Tips for the Perfect Mango Lassi Tres Leches Cake
Use Fresh Mangoes: Alphonso or Ataulfo mangoes offer the best flavor, but canned puree works in a pinch.
Don’t Skip the Soak Time: Letting the cake sit in the fridge for at least 4 hours ensures the milk mixture fully absorbs.
Chill Your Tools: For the fluffiest whipped cream, chill your mixing bowl and whisk before whipping.
Adjust Sweetness: If you prefer a less sweet cake, reduce the condensed milk by ¼ cup and add more whole milk.
Variations and Substitutions
Fruit Swap: Try pineapple or peach puree for a different tropical twist.
Spice It Up: Add a pinch of cinnamon or saffron to the milk soak for extra warmth.
Dairy-Free Option: Use coconut milk, coconut condensed milk, and coconut cream for a dairy-free version.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Nutty Crunch: Sprinkle toasted almonds or cashews on top for added texture.
Serving Suggestions
Pair with Chai: A cup of masala chai complements the cardamom notes.
Add Fresh Fruit: Serve with extra mango slices or berries for a burst of color.
Festive Vibes: Present it at summer parties, Eid celebrations, or Diwali gatherings for a showstopping dessert.
Portion Control: Slice into small squares for easy grab-and-go servings at potlucks.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the cake and soak it up to 24 hours in advance.
Add whipped cream and garnishes just before serving to keep them fresh.
Storing
Store leftovers in an airtight container in the fridge for up to 3 days.
The cake stays moist but may become softer over time.
Freezing
Freeze the cake (without whipped cream) tightly wrapped in plastic wrap and foil for up to 2 months.
Thaw in the fridge overnight, then add fresh whipped cream and garnishes before serving.
FAQs
Q. Can I use canned mango puree?
Yes! Canned mango puree is a convenient option, especially when fresh mangoes aren’t in season. Just ensure it’s pure puree without added sugar.
Q. How do I know when the cake has absorbed the milk?
The cake should look saturated and slightly glossy. If there’s excess liquid pooling, let it sit longer in the fridge.
Q. Can I make this cake eggless?
Yes, substitute eggs with ¾ cup unsweetened applesauce or mashed banana, though the texture may be slightly denser.
Q. How can I make the cake less sweet?
Reduce the sweetened condensed milk to ¾ cup and replace it with additional whole milk or coconut milk for a lighter flavor.
Q. Can I use low-fat milk?
Whole milk gives the richest texture, but you can use low-fat milk for a lighter cake, though it may be less creamy.
Conclusion
In conclusion, this Mango Lassi Tres Leches Cake is more than just a dessert—it’s a celebration of flavors that brings together the best of Indian and Latin American cuisines.
Its creamy, tropical goodness makes it perfect for any occasion, and its make-ahead ease ensures you can enjoy it stress-free.
Whether you’re a mango lover or a tres leches fan, this fusion cake will leave you wanting seconds.
Try it today, and let this delightful dessert become your new favorite!
Read More:- Pistachio Baklava Cheesecake Recipe
Mango Lassi Tres Leches Cake
Ingredients
- Cake: 1 ½ cups all-purpose flour 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ½ tsp ground cardamom, ½ cup unsalted butter, 1 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, ½ cup plain yogurt, ½ cup mango puree
- Tres Leches Soak: 1 cup whole milk 1 cup evaporated milk, 1 cup sweetened condensed milk, ½ cup mango puree, ¼ tsp ground cardamom
- Topping: 1 ½ cups heavy whipping cream ¼ cup powdered sugar, ½ tsp vanilla extract, 1 cup diced mangoes, optional rose petals or pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk dry ingredients (flour, baking powder, baking soda, salt, cardamom).
- Beat butter and sugar until fluffy. Add eggs, vanilla, yogurt, and mango puree.
- Combine wet and dry ingredients, pour into dish, and bake for 25-30 minutes. Cool completely.
- Whisk milk soak ingredients and pour over poked cake. Refrigerate for 4 hours.
- Whip cream with sugar and vanilla, spread over cake, and garnish with mangoes.
