Mango Lassi Tres Leches Cake

Zoha Malik

by Zoha Malik

Updated:

Rated 4.70 out of 5

43 Comments
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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!

A sheet of mango lassi tres leches cake decorated with mango whipped cream, whipped cream rosettes and mango cubes
a slice of mango lassi tres leches cake on a small plate revealing moist interior

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

INGREDIENTS NEEDED

Here’s what you will need for this recipe (for the exact quantities, please scroll down to the recipe card):

biscuit sponge cake ingredients

Biscuit sponge cake:

  • Eggs, divided into whites and yolks (room temperature preferred)
  • Sugar – divided into 2 portions
  • Vanilla
  • Salt
  • Milk
  • Flour
  • Cornstarch
  • Baking powder
  • Cream of tartar (optional)

Mango lassi:

  • 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
  • Milk
  • 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
  • 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

1. Prepare the biscuit sponge cake

Pre-heat oven to 350F (conventional) and line a 9×13″ tray with parchment paper.

Into the egg yolks, add 1/2 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.

egg yolks and sugar mixed until light and ribbony
egg whites whisked to stiff peaks

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.

folding meringue into cake batter
light and fluffy cake batter

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.

cake batter in a 9x13 pan
biscuit cake sponge in a pan

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.

mango lassi mixture in a glass bowl

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.

mango three milk mixture in a glass bowl

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.

hand poking holes in sponge cake with a skewer
biscuit sponge cake drenched in mango three milk mixture
mango tres leches cake sponge soaked in the three milk mixture

Update: Some reviewers are having issues with the milk mixture not absorbing into the cake. Here are 3 important tips for that:

  1. Instead of using a toothpick, use something wider to poke larger holes in the cake
  2. Make sure to first add only about 1/4 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
  3. 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.

I suggest adding the mango lassi slowly and tasting as you go! You might not end up needing all of it.

mango lassi added to whipped cream
fluffy and light mango lassi whipped cream

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.

spatula spreading thick layer of mango whipped cream onto mango tres leches cake
whipped cream dollops piped onto mango lassi tres leches cake

7. Serve & enjoy!

mango lassi tres leches cake decorated with whipped cream and fresh mango
close up of mango lassi tres leches cake

FREQUENTLY ASKED QUESTIONS

Can I make this cake ahead of time?

Yes, you can prepare this cake 1-2 days in advance and keep it refrigerated. Save the decoration for right before serving.

What is a substitute for cream of tartar?

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!

And if you do, be sure to also check out my simple and yummy Mango Swiss Roll, and my ultra popular No Bake Tres Leches Cake!

a slice of mango lassi tres leches cake on a plate with a moist interior, thick layer of mango lassi whipped cream, and whipped cream and mango decoration
Print
a slice of mango lassi tres leches cake on a plate with a moist interior, thick layer of mango lassi whipped cream, and whipped cream and mango decoration

MANGO LASSI TRES LECHES CAKE RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.70 stars from 13 reviews

The best mango dessert for this summer: a delectable Tres Leches cake made with a mango lassi three milk mixture and a mango lassi whipped cream!

Yield:12 servings

Prep Time:
60 mins
Cook Time:
30 mins
Chilling Time:
2 hrs
Total Time:
3 hrs, 30 mins

Ingredients

Biscuit sponge cake:

  • 4 eggs, room temp and separated
  • 3/4 cup sugar divided into 1/2 cup and 1/4 cup
  • ½ tsp Vanilla
  • 1/4 tsp salt
  • 1/4 cup milk
  • 3/4 cup all purpose flour
  • 2 tbsp cornstarch
  • 1.5 tsp baking powder
  • 1/4 tsp cream of tartar

Mango lassi:

  • 1.5 cups chopped mango (frozen or fresh)
  • 1/2 cup plain yogurt
  • 3/4 cup milk
  • 2–4 tbsp sugar as needed
  • Pinch of cardamom powder

Mango lassi three milk mixture:

  • 6 oz sweetened condensed milk (slightly less than half of 14 oz can, or 1/2 cup)
  • 6 oz evaporated milk (3/4 cup)
  • 1/2 cup milk
  • Half of the mango lassi
  • Mango whipped cream:
  • 1.5 cups heavy whipping cream, chilled
  • Half of mango lassi
  • More whipped cream and fresh mango for decoration

Instructions

Biscuit sponge cake:

  1. Pre-heat oven to 350F (conventional) and line a 9×13″ tray with parchment paper
  2. Into the egg yolks, add 1/2 cup sugar, salt, and vanilla, and whisk for 1-2 minutes until light and fluffy
  3. Whisk in the milk, and then sift in the flour, cornstarch and baking powder. Whisk to combine. Do not overmix
  4. 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 1/4 cup 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
  5. 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
  6. Transfer the batter to the pan, and bake for about ~15 minutes or until done
  7. Let the cake cool down

Mango lassi:

  1. Blend all ingredients together until smooth, then strain through a fine sieve mesh. Taste and adjust if needed

Mango three milk mixture:

  1. Whisk all ingredients in a bowl until combined. Taste and adjust sweetness if needed. Make sure the mixture is quite liquidy. If it is thick, add a bit more milk to it

Soak the cake:

  1. Use a skewer to poke holes throughout the cake, keeping it in the baking pan (these holes should be larger than a toothpick). Pour over about a fourth of the three milk mixture and wait until it is absorbed. If it has not absorbed in 20 minutes, you need to dilute the mixture with a bit more milk. Then add the remaining liquid in 2-3 steps and wait until it absorbs before adding more. Place the cake in the refrigerator for a few hours until the milk mixture is fully absorbed by the cake
  2. If you see after the first addition that the milk mixture is taking too long to soak in (over an hour), it might be too thick. Add more milk to the remaining mixture

Mango lassi whipped cream:

  1. Using the balloon whisk attachment of your stand mixer, whip up the heavy cream until it is thick. Add the remaining mango lassi a little at a time while continuing to whisk, and taste as you go. Stop whisking once the cream reaches firm peaks

Assemble:

  1. Spread a thick layer of the mango lassi whipped cream on the cake evenly. Decorate with more whipped cream (optional) and freshly chopped mango (more the merrier!)
  2. Serve and enjoy cold!

Video Tutorial

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Comments

  1. Yasmeen

    Hi zoha.. thanks for the recipe… I wanted to make this tomorrow but can’t find cream of tartar anywhere. Is it possible to leave it out or substitute with something else?
    Thanks

    1. Zoha Malik

      Hi! You can leave it out – just make sure everything is clean and there’s no fat in the egg whites

  2. Preeti

    Thanks for another amazing recipe Zoha!!
    My whipped cream topping did not stiffen like yours but was rather liquidy after adding mango lassi. Any tips?

    1. Zoha Malik

      Hi Preeti! What cream were you using? It usually comes down to that. It should be heavy cream or heavy whipping cream with 35%+ fat content, and should be chilled. It should always whip up and stiffen within a few minutes. If it doesn’t, might be an issue with the cream or the temperature being too hot.

  3. Tanya M

    Made this recipe 2x it was so easy and delicious. The first time however I forgot to thin out the 3milks- so the mixture sat at the top for the most part- bakers error (NOT the RECIPEs) But the 2nd it came out soooooo good. Both times I use a shortcut and use a box mix for the cake as I had it on hand. Regardless amazing cake recipe once again by Zoha!

    1. Zoha

      So happy round 2 was a total success!! Love that the box mix shortcut works too, always great to know! Thanks for the kind words Tanya 🙏

  4. KD

    Hi Zoya! I’m in the process of baking but at the 15min mark, the cake is no where close to done. it’s still pale and jiggly. I am baking it for longer now but I wonder where I went wrong.

    1. Zoha

      hi KD! This is a chiffon cake which will be pale in color, not like regular cake with oil or butter in it!

  5. Akhi

    The milk mixture did not soak even after following the tip of adding more milk. Even with big holes it did not soak completely. It was a little dry. The whipped topping was not sweet enough. I had to adjust with a lot of sugar and it just still wasn’t great. Nothing special.

  6. Rajvi Shah

    Hi, I love this recipe! I just had one question, what can I use as a substitute for egg yolks and whites if I want to make it eggless?

    1. Afraa

      Hi Zoha

      I really love ur recipes .I have 2 questions here regarding the recipe
      1.I am not as lassi person can i make without adding yoghurt and what will be the mixture ratio.
      2.Is cream of tartar a must use or can wr skip that

      thanks much n wishing u for the best❤️

  7. Michelle

    Can you halve this recipe and make in a smaller dish? (Ie 8×8 pan?)

  8. Manahil

    Hi! If I am making this using mango pulp instead of mangos, are the measurements required for the mango lassi?

    1. Zoha

      Measurements should be the same! Make sure to read all my tips to get the consistency perfect 🙂

  9. Rokia

    Thank you for Sharing this recipe , but i have a question , did i have to heat the three milk mixture? Or just combined together

    1. Zoha

      Just combined 🙂 no need to heat

  10. Fabz

    ITS AMAZING! Made this for eid and everyone loved it Alhamdulillah

    1. Zoha

      Wuhu!!! Thank you so much!!

  11. Noureen Mysam

  12. Niharika Malhotra

    Hi Zoya! Is there a video to follow?

    1. Zoha

      All videos are on my Instagram! @bakewithzoha 🙂

  13. Jia

    This is literally the best mango dessert ive tasted in my life i am not even making this up lol. Tastes just as if it was straight out of a professional bakery. Not to forget the fact that each of the elements (3 milk mixture and lassi) by itself tastes so amazing. I love this. Well done Zoha, you knocked it off once again ❤️

    1. Zoha

      THANK YOU SO MUCH, JIA! I am so so so happy to read this!!!

      1. Hina

        Hey!
        Is there any substitute for evaporated milk? As its not easily available here in India.

  14. Irina

    Loved the idea, the recipe and the taste was incredibly yummy. I followed the recipe exactly, and will def make it again, however the 3 milk mixture needs to be much, much thinner. Because of the mango and yogurt being added, the consistency although liquid, wasn’t being absorbed by the sponge at all. It just sat on top, even though I’ve waited overnight (wasn’t easy, I wanted to have a piece immediately). Please update the recipe, and also would be helpful to have the metric measurements. Thank you!

    1. Zoha

      Hi Irina!! Thank you so much for your helpful feedback 🙂 I did include some tips in the blog about ensuring the mixture is thin enough to be absorbed, but am happy to revisit. If you don’t mind sharing, what kind of yogurt and mangoes did you use? I am trying to figure out if it makes a difference what kind of ingredients are being used (e.g., frozen vs fresh mangoes).

  15. Sukaina

    Hi Zoha!
    We loooved this tres leches cake! The mangos where I live in the US are so sour (both fresh and frozen unfortunately), so you get a sliiight hint of mango, but I couldn’t tell you it was a mango tres leches cake. Just an incredible tres leches! Any suggestions on using the canned mango pulp in the mango lassi part of the recipe, for a more intense mango flavor?
    Thanks!!

    1. Zoha

      Hi Sukaina! Glad you enjoyed the recipe. Yes, you can use canned mango, too! Any mango that gets you the flavor you need 🙂

  16. Husna Hyder

    Amazing . This gonna be my hit recepie InshaAllah for bless u

    1. mil

      highly recommend this. it’s my first time making tres leches, expected it to be sorta soggy but nope, the cake just melts in your mouth & the mango flavor goes soo goddamn good with it?? THANKS ZOHA, MWUAH

      1. Zoha

        Awww, thank you SOOOO much!!! Made my day!! <3

    2. Zoha

      Thank you so much!

  17. Zoha

    Yay!!

  18. Zunaira

    Will definitely going to try

    1. Zoha

      Yay! <3

  19. Susan Abraham

    This was great ! I combined the no bake tres leches and this and it turned out yumm. There was none left. Super moist.

    1. Kh

      Can you explain how you used/combined the recipes exactly? I’ve made the ras malai one and absolutely loved it and easy so wondering how to combine this mango one with that concept . Thanks

      1. Zoha

        You can use the same cake base but make the mango lassi milk mixture and mango lassi whipped cream!

    2. Shel

      Did you use the same
      Quantity of the mixture of the no bake tres leches when you combined with the sponge for this cake? Want to make bit unsure of amounts x

      1. Zoha

        Hi Shel! Yes, similar quantities!

    3. Zoha

      How clever!! Thank you so much for trying out the recipe, Susan 🙂

  20. BC

    Can you substitute the mango with strawberry instead ?

    1. Zoha

      Hmmm — I am doubtful, because strawberries are much more watery than mango. Maybe worth a try!?

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