It's officially summer season, and since no summer is complete without mango desserts, I am bringing you the best one: Mango Lassi Tres Leches Cake (three milk cake).
This is a fun and delicious take on a classic Tres Leches cake, but instead of making a plain three milk mixture, we are making a mango lassi three milk mixture. And instead of plain whipped cream, we are topping this cake with a scrumptious mango whipped cream. I know your mouth is probably watering by now, so let's get started!
THE STORY BEHIND THIS RECIPE
I've been wanting to create mango desserts for a few weeks, since mangoes are coming in season and will go out before we know it. And while I was playing with classic recipes such as mango cheesecake, I was getting a lot of requests for Tres Leches (three milk) cakes. And so it hit me, what if I make a mango Tres Leches cake?
Upon some research, I found that most Mango Tres Leches recipes add mango only on the top of the cake, not inside. And I wanted to change that. From there, using mango lassi, a delicious refreshing drink made with mangoes and yogurt popular in India and Pakistan, was a natural inspiration.
This cake hits all the right spots:
- It is incredibly moist and delectable
- The mango flavor shines through! Not only does the whipped cream taste like mango, the cake itself tastes like mango lassi
- It is refreshing and perfect for the hot summer days
Here's what you will need for this recipe (for the exact quantities, please scroll down to the recipe card):
Biscuit sponge cake:
- Eggs, divided into whites and yolks (room temperature preferred)
- Sugar - divided into 2 portions
- Baking powder
- Cream of tartar (optional)
- Fresh or frozen mango
- Yogurt - I like to use plain yogurt in this recipe as we don't want the lassi to be too thick
- Sugar - adjust the quantity based on the sweetness of the mangoes
- Pinch of cardamom powder
Mango lassi three milk mixture:
- Sweetened condensed milk
- Evaporated milk
- Half of the mango lassi
Mango lassi whipped cream:
- Heavy whipping cream, cold
- Half of the mango lassi
HOW TO MAKE MANGO LASSI TRES LECHES CAKE
Here's exactly what you need to do to make this cake. Check this video to see the process in action:
1. Prepare the biscuit sponge cake
Pre-heat oven to 350F (conventional) and line a 9x13" tray with parchment paper.
Into the egg yolks, add ½ cup sugar, salt, and vanilla, and whisk for 1-2 minutes until light and fluffy. Whisk in the milk. Sift in the flour, cornstarch and baking powder, and whisk to combine. Do not overmix.
Separately, to the egg whites, add the cream of tartar and start whisking (with a clean whisk) on medium speed. Once the egg whites look white and frothy, start adding the remaining sugar a little at a time while continuing to whisk. Keep whisking for a few minutes until a shiny, stiff and glossy meringue is formed.
Add a third of the meringue into the egg yolk mixture and gently fold it in with a spatula. You have to be extra gentle and work slowly, as you don't want to knock out the air we have whipped into the meringue. Then add the remaining meringue and fold in gently.
Transfer the batter to the lined pan, spread it out, and bake for ~15 minutes or until a toothpick comes out with moist crumbs attached.
Set the cake aside to cool down.
2. Make the mango lassi
Combine the mango chunks, yogurt, milk and cardamom powder in a blender and blend until smooth. Feel free to pass through a fine sieve mesh to make sure there are no lumps.
Note: This is not as thick as a traditional mango lassi, because we need the liquid to penetrate the cake.
3. Make the mango three milk mixture
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, plain milk and half of the mango lassi. Taste and adjust the flavor as needed.
Note: This mixture should be quite liquid, not thick. If it is thick, add more milk to it.
4. Soak the cake
By this time your cake should be somewhat cooled down. Using a skewer, poke holes all across the cake. These will help the three milk mixture penetrate the cake properly.
Start soaking the cake. You don't want to add the entire three milk mixture at once. Instead, add just enough to cover the surface of the cake, wait for it to get soaked, then add more. This technique allows better soaking of the cake, even if it takes longer! I suggest doing this in at least 3 steps.
Leave the cake in the fridge for a few hours until it has soaked almost all of the liquid.
Update: Some reviewers are having issues with the milk mixture not absorbing into the cake. Here are 3 important tips for that:
- Instead of using a toothpick, use something wider to poke larger holes in the cake
- Make sure to first add only about ¼ of the milk mixture onto the cake and see if it absorbs. If it hasn't absorbed in 20 minutes, it's an indication that it is too thick and you need to make it thinner with more milk
- Soak your cake in at least 3 steps to allow the milk to penetrate instead of adding it all at once
5. Make the mango lassi whipped cream
Whip up the chilled heavy cream using a stand mixer until it starts to thicken up and the whisk makes ripples in the cream. Then, add the remaining mango lassi while continuing to whisk. Stop whisking once the cream reaches firm peaks.
Tip: I suggest adding the mango lassi slowly and tasting as you go! You might not end up needing all of it.
6. Assemble the cake
Spread a thick layer of the whipped cream onto the cake evenly. Trust me, you want the cream layer to be thick! It makes the cake a lot better.
Decorate with more whipped cream and fresh mango. You can add as much mango as you like, as it is the star of the show.
7. Serve & enjoy!
FREQUENTLY ASKED QUESTIONS
Yes, you can prepare this cake 1-2 days in advance and keep it refrigerated. Save the decoration for right before serving.
You can skip cream of tartar if you don't have it. Simply spread a small amount of white vinegar on your bowl and whisk using a paper towel, and then add the egg whites. The acidity from the vinegar will help stabilize the egg whites.
Ready!? Let's make this DELICIOUS cake. I promise you will love this!Print