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Sunshine sweet mango infuses every layer of this reimagined tres leches cake, creating an irresistible fusion of South Asian and Latin American dessert traditions. The exceptionally moist vanilla sponge soaks up a mango lassi milk mixture, while clouds of mango lassi whipped cream crown this showstopping creation. Each forkful delivers the refreshing tang of yogurt balanced with tropical mango sweetness in a dessert that celebrates summer's most beloved fruit in spectacular fashion.
I first created this dessert for a summer potluck where I wanted to bring something unexpected yet familiar. The bright yellow cake drew everyone's attention immediately, but it was the excited reactions after the first bite that convinced me this recipe was special. My friend's mother, who rarely eats desserts, asked for the recipe, while her children requested it for their birthday celebrations. The cake has since become my signature summer dessert that friends and family anticipate each mango season.
Cake Components
- Eggs: Provide structure and richness while separating them creates the light, airy texture
- Granulated Sugar: Sweetens the batter and stabilizes the whipped egg whites
- Vanilla Extract: Adds aromatic warmth that complements the tropical mango
- Salt: Enhances all flavors and balances the sweetness beautifully
- Milk: Adds moisture and tenderness to the sponge cake base
- All-Purpose Flour: Creates the cake structure with just the right strength
- Cornstarch: Tenderizes the crumb for that melt-in-your-mouth texture
- Baking Powder: Provides the perfect rise for a light yet sturdy cake
- Cream of Tartar: Stabilizes the egg whites for maximum volume
- Fresh Mango: Delivers vibrant tropical flavor throughout every component
- Plain Yogurt: Brings that signature tangy lassi flavor profile
- Cardamom: Adds subtle aromatic warmth traditional in lassi
- Sweetened Condensed Milk: Contributes the rich sweetness essential to tres leches
- Evaporated Milk: Adds creamy body without excessive sweetness
- Heavy Cream: Creates a billowy topping that crowns the finished cake
Baking Instructions
- Sponge Preparation:
- Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper. Separate eggs carefully, ensuring no yolk contaminates the whites. Beat egg yolks with sugar, vanilla, and salt until thick and pale. Add milk and whisk until smooth. Sift flour, cornstarch, and baking powder over the yolk mixture and fold gently until no dry streaks remain.
- Meringue Creation:
- Whip egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. The meringue should hold its shape but remain smooth rather than grainy or dry.
- Gentle Incorporation:
- Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Add the remaining egg whites in two additions, folding gently to preserve the air.
- Careful Baking:
- Pour batter into the prepared pan and smooth the top. Bake for 15 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Lassi Preparation:
- Blend mango, yogurt, milk, sugar, and cardamom until smooth. Strain through a fine mesh sieve to remove fibers. Divide the lassi into two portions: one for soaking and one for the whipped topping.
- Soaking Mixture:
- Combine sweetened condensed milk, evaporated milk, regular milk, and half of the mango lassi. Whisk until blended.
- Gradual Saturation:
- Poke holes throughout the cooled cake. Pour the milk mixture in stages, waiting for absorption before adding more.
- Chilling Period:
- Cover the soaked cake with plastic wrap and refrigerate for at least two hours or overnight.
- Topping Creation:
- Whip heavy cream until soft peaks form. Gradually add the remaining mango lassi while continuing to beat until firm peaks form.
- Final Assembly:
- Spread the whipped cream over the chilled cake. Top with fresh diced mango and refrigerate for an additional 30 minutes before serving.
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Storage Guidelines
Store the cake covered in the refrigerator for up to four days. Cover loosely with plastic wrap to prevent disturbing the topping. Tres leches cakes do not freeze well after soaking, but the sponge cake can be baked in advance and frozen for up to one month. Thaw overnight before proceeding with soaking and assembly.
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Frequently Asked Questions
- → Can I use canned mango pulp instead of fresh or frozen mango?
- Yes, canned mango pulp works well in this recipe. Use about 1.5 cups of pulp and adjust the sugar to taste since canned pulp may already contain added sweeteners.
- → How far in advance can I make this cake?
- You can make the cake up to 2 days ahead. The cake actually improves as it sits and the flavors meld together. Add the final decoration of fresh mango just before serving.
- → My cake isn't absorbing the milk mixture. What should I do?
- Make sure you're poking enough holes in the cake and that they're large enough. If the milk mixture is too thick, dilute it with a bit more regular milk and pour it over in smaller batches, allowing time to absorb between additions.
- → Can I make this cake without cardamom?
- Yes, you can omit the cardamom if you prefer. You could substitute with a small amount of cinnamon or vanilla for a different but complementary flavor profile.
- → How should I store leftovers of this cake?
- Store leftovers covered in the refrigerator for up to 4 days. The cake will continue to absorb flavors and remain moist, though the fresh mango garnish may start to lose its appearance after a day.