Mango Lassi Milk Cake
Inspired by the classic mango lassi, this cake turns everyone's favorite summer drink into a delicious, refreshing cake perfect for mango season. It's simple to make and will have everyone asking for seconds!
Equipment
- 6" round cake pan
- Electric beater with whisk attachment
- Silicone spatula
- Hand whisk
- Piping bag optional for decoration
Ingredients
Cake Sponge
- 4 eggs separated
- 70 grams granulated sugar divided in two
- 1 tsp vanilla extract
- 80 grams all-purpose flour
Mango Lassi Milk Mixture
- 300 grams fresh mangoes or mango pulp approximately 3 medium mangoes
- 250-300 ml condensed milk add more or less based on how sweet your mangoes are
- 250 ml Laban (drinking yoghurt) or 125 grams regular yogurt (read notes)
- 200 ml milk add more if the mixture is too thick
- 1/4 tsp salt
- 1/2 tsp cardamom powder optional
Topping
- 100 ml liquid whipping cream
- 20 grams icing sugar
- 1 tsp vanilla extract
- 100 grams fresh mangoes chopped
- 10 grams chopped pistachios optional
Instructions
Cake Sponge
- Start by separating the egg whites and yolks into two different mixing bowls. Add half of the sugar to each bowl, and to the yolks, also mix in the vanilla extract. This helps mellow out any eggy flavor in the final cake.
- Using an electric whisk, beat the egg whites on high until they become fluffy with medium-stiff peaks. You want them to hold their shape but still be smooth. Be careful not to overwhip at this stage since the whites will be incorporated further. Also, make sure your whisk and bowl are totally clean and free of any yolk—this can make or break how well the whites whip up.
- Next, whip the yolk mixture until it turns pale, thick, and creamy—about 3 to 5 minutes. When lifted, the batter should fall in a smooth ribbon from the whisk.
- Gently fold the whipped egg whites and flour into the yolk mixture in alternating additions (start with whites, then flour, and repeat). Do this in three rounds, being as gentle as possible to maintain all that air you just whipped in—the lightness of the sponge depends on it, since there's no baking powder or soda to help it rise. If you deflate too much of the air, the cake will end up heavy instead of fluffy. Stop mixing when no visible streaks of flour or egg white remain.
- Transfer the batter to a greased 6-inch round baking pan and bake in a preheated oven at 170°C (340°F) for around 20 minutes, or until a skewer inserted in the center comes out clean.
Mango Lassi Milk Topping
- In a blender, combine ripe mango chunks, laban or yogurt, regular milk, a small pinch of salt, and cardamom powder if you're using it. Blend until smooth and pourable. If the mixture is too thick—which can happen depending on your fruit and yogurt—add a little more milk and blend again.
- Note on Yogurt vs. Laban: Laban (a thinner, drinkable yogurt common in Middle Eastern grocery stores) is ideal for this recipe. If you can’t find it, substitute with regular (not Greek) yogurt, but use only half the amount and increase the milk to adjust the consistency. Taste the mix and tweak it based on your preferences.
- When the cake is done baking, take it out of the oven and poke holes all over using a toothpick. Pour the mango lassi milk generously over the warm cake, keeping a bit aside to serve with the final dish.
- Let the cake rest at room temperature for about 30 minutes so it can absorb the milk, then refrigerate for a minimum of 4 to 6 hours—or overnight for best results.
- Make the sweetened whipped cream: Whip whipping cream, icing sugar, and vanilla until it reaches stiff peaks.
- Just before serving, spread a layer of whipped cream over the top and finish with a generous sprinkle of fresh mango chunks and chopped pistachios. Serve chilled, with the extra mango milk on the side for an extra hit of flavor.
Notes
Storage:
This cake can be stored in the fridge in an airtight container for up to three days.
Tips & Tricks:
1. Separate your eggs cleanly:
Even a tiny bit of yolk can prevent your egg whites from whipping properly. Use clean, dry bowls, and make sure your whisk is grease-free. 2. Don’t overwhip the egg whites:
Medium-stiff peaks are what you’re aiming for—firm but still glossy. Overwhipped whites can become dry and hard to fold, which might deflate your batter. 3. Whip yolks until ribbon stage:
Your egg yolk mixture should be thick, pale, and ribbon-like when you lift the whisk. This gives your sponge a lovely structure and lightness. 4. Fold with patience and care:
Incorporate egg whites and flour gradually and gently to avoid knocking out the air. Think of it more as "folding over" rather than mixing—this step is key for a soft, airy cake. 5. No leavening agents needed:
This sponge relies entirely on air for rise. So handle the batter delicately and avoid overmixing. 6. Use ripe mangoes:
Ripe mangoes will give you the best flavor and natural sweetness. Avoid fibrous or overly sour varieties. 7. Adjust the milk soak texture:
The milk mixture should be thin enough to pour and soak into the cake. If it’s too thick, the sponge won’t absorb it well—add more milk as needed to loosen it up. 8. Laban vs. yogurt:
Laban (drinkable yogurt) is ideal for the milk soak due to its thinner consistency. If using regular yogurt, start with half the quantity and adjust the milk until you get a pourable texture. 9. Soak the cake while it’s hot:
Pour the milk mixture over the cake fresh out of the oven. Warm cake absorbs liquid better and more evenly. 10. Chill before serving:
Give the cake at least 4–6 hours in the fridge (or overnight) to fully soak and develop flavor. It also slices much better when cold. 11. Don’t skip the toppings:
Fresh mango chunks, whipped cream, and chopped pistachios aren’t just decorative—they add texture, color, and flavor that really complete the dessert.
Even a tiny bit of yolk can prevent your egg whites from whipping properly. Use clean, dry bowls, and make sure your whisk is grease-free. 2. Don’t overwhip the egg whites:
Medium-stiff peaks are what you’re aiming for—firm but still glossy. Overwhipped whites can become dry and hard to fold, which might deflate your batter. 3. Whip yolks until ribbon stage:
Your egg yolk mixture should be thick, pale, and ribbon-like when you lift the whisk. This gives your sponge a lovely structure and lightness. 4. Fold with patience and care:
Incorporate egg whites and flour gradually and gently to avoid knocking out the air. Think of it more as "folding over" rather than mixing—this step is key for a soft, airy cake. 5. No leavening agents needed:
This sponge relies entirely on air for rise. So handle the batter delicately and avoid overmixing. 6. Use ripe mangoes:
Ripe mangoes will give you the best flavor and natural sweetness. Avoid fibrous or overly sour varieties. 7. Adjust the milk soak texture:
The milk mixture should be thin enough to pour and soak into the cake. If it’s too thick, the sponge won’t absorb it well—add more milk as needed to loosen it up. 8. Laban vs. yogurt:
Laban (drinkable yogurt) is ideal for the milk soak due to its thinner consistency. If using regular yogurt, start with half the quantity and adjust the milk until you get a pourable texture. 9. Soak the cake while it’s hot:
Pour the milk mixture over the cake fresh out of the oven. Warm cake absorbs liquid better and more evenly. 10. Chill before serving:
Give the cake at least 4–6 hours in the fridge (or overnight) to fully soak and develop flavor. It also slices much better when cold. 11. Don’t skip the toppings:
Fresh mango chunks, whipped cream, and chopped pistachios aren’t just decorative—they add texture, color, and flavor that really complete the dessert.