Description
A luscious cake that infuses the beloved flavors of mango lassi, combining rich creaminess and fruity freshness for a delightful dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mango puree
- 1 cup milk
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup mango puree (for whipping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with flour.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and sugar together in a separate large bowl until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and mango puree.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Once cool, poke holes all over the top with a fork.
- Mix the condensed milk and evaporated milk, then pour over the cake. Soak for at least 2 hours, preferably overnight in the refrigerator.
- Beat the heavy cream with powdered sugar and additional mango puree until soft peaks form.
- Spread the whipped cream over the cake and serve.
Notes
Garnish with fresh mango slices or chopped pistachios for added crunch. Store in the refrigerator for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg