Mango Lassi Tres Leches (Print Version)
# Ingredients:
→ Biscuit sponge cake
01 -
4 eggs, room temperature and separated
02 -
¾ cup sugar, divided into ½ cup and ¼ cup
03 -
½ teaspoon vanilla
04 -
¼ teaspoon salt
05 -
¼ cup milk
06 -
¾ cup all-purpose flour
07 -
2 tablespoons cornstarch
08 -
1.5 teaspoons baking powder
09 -
¼ teaspoon cream of tartar
→ Mango lassi
10 -
1.5 cups chopped mango (frozen or fresh)
11 -
½ cup plain yogurt
12 -
¾ cup milk
13 -
2-4 tablespoons sugar, as needed
14 -
Pinch of cardamom powder
→ Mango lassi three milk mixture
15 -
6 oz sweetened condensed milk (slightly less than half of 14 oz can, or ½ cup)
16 -
6 oz evaporated milk (¾ cup)
17 -
½ cup milk
18 -
Half of the mango lassi mixture
→ Mango whipped cream
19 -
1.5 cups heavy whipping cream, chilled
20 -
Half of the mango lassi mixture
21 -
Additional whipped cream and fresh mango for decoration
# Instructions:
01 -
Get your oven heating to 350°F and line a 9x13-inch baking pan with parchment paper, making sure it comes up the sides a bit.
02 -
In a bowl, whisk together those egg yolks, ½ cup of sugar, salt, and vanilla until the mixture becomes light and fluffy - this should take a minute or two. Pour in the milk and give it another good stir to combine.
03 -
Sift the flour, cornstarch, and baking powder right into your egg yolk mixture. Gently whisk everything together just until combined - you don't want to overmix here or your cake could get tough.
04 -
In a separate clean bowl, add the cream of tartar to your egg whites and start whisking at medium speed. Once they look foamy and white, gradually sprinkle in that remaining ¼ cup of sugar while continuing to whisk. Keep going until you've got a beautiful glossy meringue with stiff peaks.
05 -
Take about a third of your meringue and gently fold it into the egg yolk mixture using a spatula - be really gentle here so you don't lose all those air bubbles. Then fold in the rest of the meringue with the same gentle touch. Pour this light batter into your prepared pan and bake for about 15 minutes until a toothpick comes out clean.
06 -
While your cake is cooling, blend together the mango, yogurt, milk, sugar, and cardamom until perfectly smooth. Pass it through a fine mesh strainer to remove any fibrous bits. Give it a taste and adjust sweetness if needed.
07 -
In a bowl, combine the sweetened condensed milk, evaporated milk, regular milk, and half of your mango lassi. Whisk until everything is well mixed. This mixture should be fairly liquid - if it seems thick, add a splash more milk.
08 -
Use a skewer to poke holes all over your cooled cake (still in its pan). Pour about a quarter of your milk mixture over the cake and let it absorb. Continue adding the remaining mixture in stages, allowing each addition to soak in before adding more. Then refrigerate the cake for a few hours until all that delicious liquid is fully absorbed.
09 -
In a chilled bowl, whip the heavy cream until it thickens. Then gradually add the remaining mango lassi while continuing to whisk. Stop once you reach firm peaks - you want a stable but still spreadable consistency.
10 -
Spread a generous layer of your mango whipped cream over the soaked cake. If you're feeling fancy, pipe on some additional plain whipped cream and arrange fresh mango pieces on top. Keep refrigerated until you're ready to serve - this cake is best enjoyed cold!
# Notes:
01 -
This mango lassi tres leches cake combines the traditional Latin American three-milk soaked cake with the flavors of the popular Indian yogurt drink.
02 -
If your three-milk mixture is taking too long to absorb (more than an hour), it may be too thick - add a bit more regular milk to thin it out.
03 -
For the best flavor, use ripe, sweet mangoes. If using frozen, make sure they're fully thawed before blending.
04 -
The cake can be made a day ahead and kept refrigerated until serving.