Pin it
Mango bursts through every bite of this summery twist on tres leches, blending flavors from both South Asia and Latin America. The extra-moist vanilla cake soaks up sweet-and-tangy mango lassi milk, then gets topped with fluffy clouds of mango lassi whipped cream. Every spoonful tastes bright, refreshing, and fruity—perfect for celebrating the best days of summer with a classic that feels brand new.
I whipped this up for a summer get-together, hoping to surprise everyone. The bright yellow colors pulled people straight to the table, but how quickly the pan emptied told me I'd made something memorable. Even my friend's mom, who usually skips dessert, wanted the details—and the kids begged for it on their birthdays. Now it's the main thing everyone asks me to bring once mangoes are in season!
Tempting Cake Breakdown
- Fresh Mango: Packs a juicy, tropical punch in every layer
- Plain Yogurt: Gives that bold tang just like a proper lassi
- Cardamom: Lends gentle spice—think subtle, cozy warmth
- Sweetened Condensed Milk: Makes it sweet, rich, and tres leches-style creamy
- Evaporated Milk: Lends a creamy texture without making things too sweet
- Heavy Cream: Whips into a dreamy cloud for the top
- Eggs: Bring out the airy texture, especially when you whip and separate them
- Granulated Sugar: Sweetens and helps keep the meringue strong
- Vanilla Extract: Adds cozy, sweet-smelling notes that fit right in with mango
- Salt: Balances everything and deepens the flavors
- Milk: Keeps the cake base tender and moist
- All-Purpose Flour: Makes the cake sturdy enough for soaking
- Cornstarch: Leaves the crumb soft and light, like it melts in your mouth
- Baking Powder: Helps the sponge rise up gentle and fluffy
- Cream of Tartar: Helps keep egg whites fluffy and stable while you beat them
Pin it
Easy-Breezy Steps
- Final Assembly:
- Spread whipped topping over your chilled cake, scatter with fresh chopped mango, and pop it back in the fridge for about half an hour before serving.
- Topping Creation:
- Beat cream until it starts to thicken, then pour in the leftover mango lassi and keep whipping until peaks stand up.
- Chilling Period:
- Wrap up your soaked cake and chill in the fridge for at least two hours—overnight works even better.
- Gradual Saturation:
- Poke holes all over your cake, then gently add milk mixture bit by bit until it’s all absorbed.
- Soaking Mixture:
- Stir together sweetened condensed, evaporated, and regular milk with half the mango lassi until smooth.
- Lassi Preparation:
- Blend mango, yogurt, milk, a touch of sugar, and cardamom. Push through a mesh strainer—split into two: one for soaking, one for the whipped cream.
- Careful Baking:
- Pour batter into pan, smooth the top, and bake around 15 minutes. Cake should look golden and spring back if you poke it. Let cool in pan.
- Gentle Incorporation:
- Add a third of your beaten egg whites to the yolk mix first. Fold in the rest gently in two batches so you don’t knock out all the bubbles.
- Meringue Creation:
- Whip egg whites with cream of tartar until foamy, then add sugar slowly until stiff peaks show up but things still look shiny.
- Sponge Preparation:
- Heat oven to 350°F and line your 9×13 pan. Carefully separate your eggs. Beat yolks with sugar, vanilla, and salt till nice and thick. Pour in milk, whisk it all up, then sift over flour, cornstarch, and baking powder. Fold it gently—don’t leave any streaks.
Twist It Up
Want more floral notes? A touch of rosewater in the lassi mix plus a sprinkle of edible roses on top will do it. Or, for coconut vibes, use coconut milk and toss on toasted coconut before serving. For a zingy passionfruit-mango take, swirl passionfruit pulp into the lassi and spoon passionfruit syrup across the whipped cream to wake things up.
Keeping It Fresh
Keep the finished cake in the fridge, lightly covered, and it’ll be tasty for up to four days. Don’t freeze the soaked cake—it gets mushy. But you can bake the sponge ahead and freeze it for up to a month; just thaw before soaking and layering up.
Pin it
Frequently Asked Questions
- → Can I prepare this Chicken Bacon Caesar Bake ahead of time?
- Totally, you can get the filling together up to a day in advance — just stash it in the fridge. When you’re ready, wrap it up and bake fresh.
- → What sides pair well with this chicken bake?
- A fresh salad, crisp potato wedges, or roasted veggies go awesome with it. Go for a Caesar salad if you want all-in on the theme.
- → Can I freeze this chicken bake?
- Yup, it freezes great before or after baking. If it’s unbaked, wait to brush with oil until right before you bake. Baked leftovers should cool down first, then wrap up and freeze for a few months.
- → How do I know when the chicken bake is done?
- You’ll know it’s ready when the outside is golden and feels set. The inside should hit 165°F (74°C) — check with a toothpick for melted cheese and no gooey dough.
- → Can I use other types of dough besides pizza dough?
- For sure! Try using puff pastry, crescent dough, or even homemade bread dough. Each one’s a little different, so keep an eye on bake times.