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Every bite of this tropical treat packs juicy mango vibes, blending South Asian traditions with Latin American flair. Moist vanilla sponge pulls in a creamy mango lassi milk bath, then light mango lassi whipped cream clouds finish things off on top. Grab a fork and you'll get that classic tang from yogurt plus sweet sun-ripened mango flavor—the best taste of warm weather all in one showy dessert.
I came up with this cake for a summer hangout because I wanted to surprise everyone with something fun but still comforting. That bright golden color caught folks' eyes first, but after the first taste people were grinning—and asking for seconds. My friend's mom hardly ever eats sweets, but she wanted the recipe. Her kids even requested it for their birthdays. Now, whenever it’s mango season, friends and family ask for this one by name—it’s my sunny weather signature.
Dreamy Cake Layers
- Heavy Cream: Makes that rich, fluffy topping you'll pile high at the end
- Evaporated Milk: Brings just enough creamy body without overdoing the sweetness
- Sweetened Condensed Milk: Packs a punch of sugar that makes the soaking mixture melt-in-your-mouth good
- Cardamom: Gives gentle spice, just like the real deal lassi you'd sip on a hot day
- Plain Yogurt: The magic tang that works so well with mango
- Fresh Mango: Loads every layer with that over-the-top juicy flavor
- Cream of Tartar: Helps your egg whites stay tall and airy
- Baking Powder: Lifts up your cake to a light, springy texture
- Cornstarch: Helps make each bite soft as a cloud
- All-Purpose Flour: Holds your sponge together just right
- Milk: Makes the cake moist, not dry
- Salt: Wake up all those flavors—don't skip it!
- Vanilla Extract: Smells amazing, ties all the tropical notes together
- Granulated Sugar: Sweetens things up and helps your egg whites whip up nicely
- Eggs: The backbone for your cake's fluff and richness. Separate them for extra airiness
Simple To Follow Steps
- Finishing Touch:
- Slather whipped mango cream onto the cold cake. Scatter on more fresh mango pieces, then let it chill for another half hour in the fridge before serving it up.
- Topping Time:
- Whip cold cream till it gets soft peaks. Pour in your leftover mango lassi bit by bit and keep whipping until it’s thick, glossy, and holds a peak.
- Cake Soak:
- Poke lots of holes in the cake with a skewer or extra thick toothpick. Gradually spoon or pour your milk mix over the whole thing, letting it sink in before adding more.
- Mango Lassi Whip:
- Blitz mango chunks, yogurt, milk, cardamom, and sugar in a blender till silky. Strain if you want it super smooth. Pour half aside for soaking, keep half for your topping.
- Soak It Up:
- Stir together condensed milk, evaporated milk, some regular milk, and the mango lassi you just made. Blend until nicely mixed.
- Chill Time:
- Lock up your soaked cake in cling wrap, then refrigerate at least 2 hours—overnight? Even better.
- Bake It:
- Pour your batter in the lined pan, smooth out the top, and bake about 15 minutes until golden and a tester comes out clean. Cool it all the way before moving on.
- Add The Air:
- Scoop a third of your whipped egg whites into the yolky batter, mix to lighten it up, then fold in the rest gently to keep things fluffy.
- Whip That White:
- Beat egg whites with a splash of cream of tartar till they're foamy. Drizzle in sugar while whipping hard until you get glossy, stiff peaks that still look smooth—not dried out.
- Start The Batter:
- Set your oven to 350°F and parchment a 9-by-13 pan. Crack eggs, separate whites from yolks. Take yolks and beat 'em with sugar, salt, and vanilla until thick and almost white. Pour in milk, whisk smooth. Sift flour, cornstarch, and baking powder over, then fold in just until you can't see any dry spots.
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Easy Storage
Keep leftovers in the fridge covered loosely—plastic wrap works. They’ll be tasty for about four days. Don’t bother freezing after soaking, it gets mushy. But you can bake the cake in advance, freeze it for up to a month, then just thaw overnight when it’s time to soak and finish it off.
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Frequently Asked Questions
- → Can I swap in canned mango pulp instead of using fresh or frozen mango?
- Absolutely, canned mango pulp works just fine. Just scoop out about a cup and a half and sweeten it to taste, since those cans might already have sugar in them.
- → How early can I prep this cake?
- You can bake it up to two days ahead. In fact, letting it sit lets those flavors really blend. Just wait to add fresh mango on top until it’s time to serve.
- → My cake won’t soak up the milk mix, what now?
- Try poking bigger or more holes so the cake can drink up the liquid. If the milk is too thick, splash in a bit more regular milk and give each pour some time to sink in.
- → Do I need to use cardamom?
- Nope, you can leave it out if that's not your thing. Swapping in a hint of cinnamon or even a dash of vanilla is totally cool for a switch-up in taste.
- → What’s the best way to keep leftovers fresh?
- Stick any leftovers in the fridge under some wrap for up to four days. It’ll get even more flavorful, but know that the fresh mango topping might not look as perky after a day.