Mango Lassi Tres Leches Cake
A light chiffon sponge soaked in a cardamom-spiced mango lassi three-milk mixture and topped with mango lassi whipped cream. Every layer of this cake tastes like summer mango season.
Equipment
- 9x13 inch baking pan
- Stand mixer or hand mixer
- Fine mesh sieve
- Blender
- Skewer or thick chopstick
Ingredients
For the sponge cake
- 4 eggs separated, at room temperature
- 3/4 cup sugar 150g; divided into 1/2 cup and 1/4 cup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup whole milk 60ml
- 3/4 cup all-purpose flour 90g
- 2 tbsp cornstarch
- 1.5 tsp baking powder
- 1/4 tsp cream of tartar optional, see notes
For the mango lassi
- 1.5 cups chopped fresh mango 225g; or 1 cup canned Alphonso mango pulp
- 1/2 cup plain yogurt 120g; not Greek
- 3/4 cup whole milk 180ml
- 2-3 tbsp sugar adjust to taste
- 1/4 tsp cardamom powder
- 1 pinch saffron optional; bloomed in 1 tbsp warm milk
For the three-milk mixture
- 1/2 cup sweetened condensed milk 150g
- 3/4 cup evaporated milk 180ml
- 1/2 cup whole milk 120ml
- Half of the mango lassi (approximately 1 cup)
For the mango whipped cream
- 1.5 cups heavy whipping cream 360ml; very cold
- Remaining half of the mango lassi (approximately 1 cup)
- Fresh mango slices, for topping
Instructions
Make the mango lassi
- Blend the mango, yogurt, milk, sugar, cardamom, and bloomed saffron (if using) until completely smooth. Pass through a fine sieve.
- Taste and adjust sweetness. The lassi must be thin and pourable. If it is thick, add more milk and blend again.
- Divide in half. Set both portions aside.
Bake the sponge
- Preheat oven to 350F (175C). Line a 9x13 inch baking pan with parchment paper.
- Whisk egg yolks, 1/2 cup sugar, vanilla, and salt until pale and slightly thickened, about 2 minutes. Whisk in the milk.
- Sift in the flour, cornstarch, and baking powder. Fold gently until just combined. Do not overmix.
- In a clean dry bowl, whisk egg whites with cream of tartar on medium speed until foamy. Gradually add the remaining 1/4 cup sugar and whisk to stiff, glossy peaks.
- Fold one-third of the meringue into the yolk mixture to loosen it. Add the remaining meringue in two additions, folding very gently to preserve the air.
- Transfer to the prepared pan and bake for 14-16 minutes, until a toothpick comes out with moist crumbs. The cake will be pale in color - this is normal for a chiffon sponge.
- Let cool completely in the pan.
Make the three-milk mixture
- Whisk together the condensed milk, evaporated milk, whole milk, and the first half of the mango lassi.
- The mixture must be very pourable and liquid. If it feels thick, whisk in more plain milk, two to three tablespoons at a time.
Soak the cake
- Keep the cooled cake in its pan. Use a skewer or thick chopstick to poke generous holes all over the cake, pressing all the way to the bottom.
- Pour about one-quarter of the three-milk mixture over the cake. Wait 10-15 minutes. If it has not absorbed in 20 minutes, the mixture is too thick - add more milk before continuing.
- Add the remaining liquid in two to three more rounds, waiting between each addition. Cover and refrigerate for at least 3 hours, or overnight.
Make the mango whipped cream
- Whip the cold heavy cream until it begins to thicken. With the mixer running, pour in the remaining mango lassi slowly. Whip to firm peaks.
- Work quickly - the acid in the lassi can cause the cream to weep if overwhipped.
Assemble and serve
- Spread the mango whipped cream thickly and evenly over the soaked cake.
- Top with fresh mango slices. Serve cold.
Notes
Cream of tartar stabilizes the meringue but is optional. To skip it, wipe your bowl and whisk with white vinegar on a paper towel before adding the egg whites.
Canned Alphonso mango pulp (Kesar or Ratna brand) gives a more intense, consistent flavor than off-season fresh mangoes. Use 1 cup pulp in place of 1.5 cups chopped mango.
The three-milk mixture consistency is the most common trouble spot. It must be thin enough to pour freely and soak into the sponge. If it sits on top of the cake without absorbing within 20 minutes, whisk in more plain milk and try again.
Make-ahead tip: Soak the cake and refrigerate overnight. Add the whipped cream and fresh mango just before serving. The cake is genuinely better the next day.
Store covered in the refrigerator for up to 2 days. Freezing is not recommended.
Tried this recipe?Let us know how it was!