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Here’s what you will need for the Mango Lassi Tres Leches Cake: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup whole milk - 1/2 cup fresh or canned mango puree - 1 can (14 oz) sweetened condensed milk - 1 can (12 oz) evaporated milk - 1 cup heavy cream, cold - 2 tablespoons powdered sugar - Fresh mango slices, for garnish - Ground cardamom, for garnish (optional) These ingredients create a rich, moist cake that blends the flavors of mango lassi and tres leches. Using whole milk and mango puree gives this cake a unique twist. The sweetened condensed and evaporated milk add that classic tres leches touch. Make sure to use ripe mangoes for a better taste. The heavy cream will whip nicely if it’s cold. This helps create a fluffy topping. Each element plays a big role in shaping the final flavor. If you want to dive into the full recipe, it’s all laid out for you! 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. This helps the cake come out easily. 2. Whisk Dry Ingredients: In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix ensures your cake rises well. 3. Mix Wet Ingredients: In a large bowl, use a hand mixer to beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Mix until it’s light and fluffy, about 3-5 minutes. Next, add 3 large eggs one at a time and 1 teaspoon of pure vanilla extract until well combined. 4. Combine Wet and Dry Ingredients: Gradually add the flour mix to the butter mix, alternating with 1/2 cup of whole milk and 1/2 cup of mango puree. Begin and end with the flour mix. Mix until just combined to keep the cake fluffy. 5. Bake the Cake: Pour the batter into the prepared dish. Spread it evenly with a spatula. Bake for 25-30 minutes. A toothpick should come out clean when inserted in the center. Let it cool completely on a wire rack. 1. Prepare the Tres Leches Mixture: In a bowl, mix together 1 can of sweetened condensed milk, 1 can of evaporated milk, and a splash of whole milk. Whisk until smooth. 2. Soak the Cake: Once the cake cools, poke holes all over the top with a fork. Slowly pour the tres leches mixture over the cake. Cover it with plastic wrap and chill in the fridge for at least 2 hours, or overnight for better flavor. 3. Whip the Cream: In a chilled bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Be careful not to overwhip; you want it light. 4. Assemble the Cake: After chilling, gently spread the whipped cream over the cake. Top with fresh mango slices and, if you like, a sprinkle of ground cardamom for extra aroma. - Cut and Serve: Slice the cake into squares. Serve it chilled for the best taste. - Presentation Tips: For a beautiful look, arrange the mango slices artfully on top. This makes the cake even more appealing. Enjoy the delicious flavors of mango lassi in every bite of your tres leches cake! For the complete recipe, check out the Full Recipe. To ensure your cake rises evenly, follow these tips: - Use fresh baking powder and baking soda. Old leavening agents may not work well. - Make sure your ingredients are at room temperature. This helps the cake mix better. - Beat the butter and sugar until light and fluffy. This adds air to your cake. Avoid overmixing the batter. Mixing too much makes the cake dense. Mix just until the ingredients are combined. This keeps your cake light and airy. Soaking the cake properly is key to a moist texture. Here’s how to do it: - Poke holes all over the cooled cake with a fork or skewer. This helps the tres leches mixture soak in. - Slowly pour the mixture over the cake. Start from the edges and work toward the center. - Cover and chill the cake in the fridge. Let it sit for at least two hours or overnight for the best flavor. To achieve the perfect whipped cream consistency, follow these steps: - Chill your mixing bowl and beaters before whipping. Cold equipment helps the cream whip up faster. - Use cold heavy cream and add powdered sugar for sweetness. - Beat until soft peaks form. Stop when the peaks hold their shape but are still creamy. These tips will help you make a Mango Lassi Tres Leches Cake that is both flavorful and simple. For more details, check the Full Recipe. {{image_4}} Adding spices can make this cake even more special. Try using saffron for a rich, floral note. Cardamom also works well. It adds warmth and a unique twist. Just a pinch can transform the flavor. You can also explore other fruit purees. Consider using peach or pineapple for a fruity kick. Each fruit will change the cake’s taste. This makes it fun to create your own version! If you need gluten-free options, you can swap the flour. Use a gluten-free flour blend instead. This allows everyone to enjoy the cake without worry. For dairy-free options, choose almond or coconut milk. You can also use coconut cream in place of heavy cream. These swaps keep the cake creamy while catering to different diets. To keep your Mango Lassi Tres Leches Cake fresh, store it in the fridge. Use a tight lid or wrap it in plastic wrap. This keeps moisture in and flavors intact. Make sure the cake chills for at least 2 hours after soaking. The longer it sits, the better it tastes! If you want to save some cake for later, freezing is a great option. First, let the cake soak well in the tres leches mixture. Once soaked, cut it into squares. Wrap each piece in plastic wrap and then foil. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before serving. This cake stays fresh for about 3 to 5 days in the fridge. After that, it may lose its soft texture. If frozen, it can last much longer but for the best taste, enjoy it sooner. You’ll love how the flavors blend and deepen over time! What is the origin of tres leches cake? Tres leches cake comes from Latin America. It is popular in Mexico, Nicaragua, and other countries. The name means "three milks" in Spanish. The cake absorbs three types of milk: sweetened condensed milk, evaporated milk, and whole milk. This makes it moist and delicious. Can I make this cake in advance? Yes, you can make this cake ahead of time. In fact, it tastes better after chilling overnight. Just follow the recipe and let it soak in the fridge. This helps the flavors blend well. What are the best serving suggestions for mango lassi tres leches cake? Serve it chilled for the best taste. You can add fresh mango slices on top for color and flavor. A sprinkle of ground cardamom adds a nice touch, too. Pair it with a scoop of vanilla ice cream for an extra treat. What to do if the cake doesn’t soak properly? If your cake doesn’t soak well, poke more holes in it. Use a fork or skewer to create more openings. Pour the milk mixture slowly to let it absorb. If it still doesn’t soak, let it chill longer. How to fix if the whipped cream is too runny? If your whipped cream is too runny, try chilling it more. Cold cream whips better. If it's still runny, you can add another tablespoon of powdered sugar. This can help thicken it a bit. Can I substitute fresh mango with frozen mango puree? Yes, you can use frozen mango puree if fresh is not available. Just thaw it before mixing. The flavor will still be good, and it will work well in the cake. What can I use instead of sweetened condensed milk? If you need a substitute for sweetened condensed milk, use a mix of milk and sugar. Combine 1 cup of whole milk with 1 cup of sugar. Heat it until the sugar dissolves, then cool it before using it in the recipe. This blog post covered how to make a delicious mango lassi tres leches cake. We discussed the key ingredients, detailed steps for preparation, and assembly. I shared tips to ensure the cake rises well and absorbs the tres leches mixture. You also learned storage tips and variations for flavor and dietary needs. With these instructions, you can create a delightful dessert that impresses. Enjoy every sweet bite of your creation!

Mango Lassi Tres Leches Cake

Indulge in the heavenly flavors of Mango Lassi Tres Leches Cake with this easy-to-follow recipe! This cake combines the creaminess of tres leches with the tropical essence of mango for a delightful treat. Perfect for gatherings or a special dessert, it's sure to impress your guests. Click through to explore the step-by-step instructions and make this deliciously moist cake today! Your taste buds will thank you!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

3 large eggs at room temperature

1 teaspoon pure vanilla extract

1/2 cup whole milk

1/2 cup fresh or canned mango puree

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 cup heavy cream, cold

2 tablespoons powdered sugar

Fresh mango slices, for garnish

Ground cardamom, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray and set it aside for later use.

    Prepare Dry Ingredients: In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture will help ensure your cake rises properly. Set it aside.

      Mix Butter and Sugar: In a separate large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and granulated sugar together. Mix on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.

        Add Eggs and Vanilla: Incorporate the eggs into the butter-sugar mixture one at a time, ensuring to beat well after each addition. Then stir in the pure vanilla extract until combined.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter-egg mixture in three increments, alternating with the whole milk and mango puree. Start and end with the flour mixture, mixing until just combined to avoid overmixing.

            Bake the Cake: Carefully pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.

              Prepare the Tres Leches Mixture: While the cake is cooling, prepare the tres leches mixture by combining sweetened condensed milk, evaporated milk, and a splash of whole milk in a mixing bowl. Whisk until the mixture is smooth and well combined.

                Soak the Cake: Once the cake has completely cooled, use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the tres leches mixture over the top of the cake, allowing it to soak in thoroughly. Cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours, preferably overnight for deeper flavor absorption.

                  Whip the Cream: In a chilled mixing bowl, whip the heavy cream and powdered sugar together using a hand mixer or stand mixer until soft peaks form. Be careful not to overwhip, as you want a light and airy texture.

                    Assemble the Cake: After the cake has soaked and chilled, gently spread the whipped cream over the top of the cake using a spatula. Decorate with slices of fresh mango arranged artfully on top, and sprinkle with ground cardamom if desired for an aromatic touch.

                      Serve: Cut the cake into squares and serve chilled. Enjoy the delicious fusion of flavors reminiscent of a mango lassi in every bite of your tres leches cake!

                        Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12