Mango Lassi Tres Leches (Print Version)
# Ingredients:
→ Soft sponge base
01 -
2 tablespoons cornstarch
02 -
1.5 teaspoons baking powder
03 -
¾ cup all-purpose flour
04 -
4 eggs, separated and brought to room temperature
05 -
¼ teaspoon cream of tartar
06 -
¼ teaspoon salt
07 -
½ teaspoon vanilla extract
08 -
¼ cup milk
09 -
¾ cup sugar, split into ½ cup and ¼ cup portions
→ Fruity Lassi Blend
10 -
¾ cup milk
11 -
1.5 cups diced mango (fresh or frozen)
12 -
½ cup plain yogurt
13 -
Tiny pinch of ground cardamom
14 -
2-4 tablespoons sugar, adjusted to taste
→ Creamy milk trio with mango
15 -
½ cup milk
16 -
6 oz evaporated milk (¾ cup)
17 -
A little under half of a 14 oz can of sweetened condensed milk (around 6 oz, or ½ cup)
18 -
Half of the fruity lassi blend
→ Fluffy mango cream topping
19 -
Additional fresh mango and whipped cream for fancy decorating
20 -
1.5 cups cold heavy whipping cream
21 -
The other half of the fruity lassi blend
# Instructions:
01 -
Turn on the oven to 350°F and prep a 9x13-inch pan by lining it with parchment paper that slightly goes up the edges.
02 -
In a mixing bowl, beat the egg yolks with ½ cup sugar, vanilla, and salt until fluffy and pale. Toss in the milk and stir till smooth.
03 -
Sift the flour, cornstarch, and baking powder into the yolk mixture. Gently stir the mix until just combined. Overmixing can make the cake dense, so go easy.
04 -
In a fresh, clean bowl, whip egg whites with cream of tartar until frothy. Slowly add the remaining ¼ cup sugar and continue whipping until you get bright white glossy peaks that hold their shape.
05 -
Take a third of the whipped whites and fold it into the yolk mixture to loosen it. Gently add the rest of the whites to this and fold everything till smooth. Pour into the prepared pan and bake for about 15 minutes, or until a toothpick slides out clean.
06 -
When the cake is cooling, throw the mango, yogurt, milk, cardamom, and sugar into a blender and process until super smooth. To remove any leftover fibers, press the blend through a fine strainer. Tweak sweetness to your liking.
07 -
Stir together the condensed milk, evaporated milk, regular milk, and half of your mango lassi blend in a bowl. If this mix feels super thick, add some regular milk to loosen it up.
08 -
After the cake is cool, poke lots of holes using a skewer. Slowly pour about ¼ of your mango-milk mixture over the surface and let it seep. Repeat the process in stages until the mixture is absorbed fully. Refrigerate the cake for a few hours to let it soak up all that mango goodness.
09 -
Whisk the chilled whipping cream in a cold mixing bowl until soft peaks form. Gradually pour in the remaining mango lassi blend and continue whisking until the peaks are thick but still spreadable.
10 -
Spread the mango whipped cream generously over the cake. Add a fancy touch with swirls of plain whipped cream and fresh mango slices. Chill and serve cold for the ultimate treat!
# Notes:
01 -
This dessert combines a Latin three-milk cake with the tropical goodness of mango lassi.
02 -
If your milk mix sits on top and doesn't sink in after an hour, it might be too thick. Stir in a little extra milk to fix it.
03 -
Fresh, sweet mangoes work the best, but if using frozen, make sure they're thawed before blending.
04 -
Make this treat a day in advance and keep it chilled for even better flavor!