Mango Lassi Cake Recipe: A Taste of Tropical Paradise

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Looking to indulge in a tropical delight? Our mango lassi cake recipe is the perfect treat for mango lovers. With a harmonious fusion of rich mango puree and creamy lassi, this dessert transports you to a paradise of flavors. Get ready to experience the moist and tender layers of this mouthwatering creation.

Immerse yourself in the vibrant taste of ripe mangoes with our mango lassi cake. Each layer is infused with luscious mango puree, delivering an explosion of tropical goodness in every bite. But the magic doesn't stop there. The mango lassi frosting adds a velvety texture and a touch of sweetness that perfectly complements the cake.

Whether you're celebrating a special occasion or simply craving a taste of summer, our mango lassi cake is a showstopper. Its impeccable presentation and irresistible flavors will leave a lasting impression on your guests. So, grab your ripest mangoes and embark on a culinary journey with this divine mango lassi cake that is sure to satisfy your cravings.

For the cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain yogurt
  • 1 cup mango puree (made from ripe mangoes)
  • For the mango lassi frosting:
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 cup mango puree
  • 1 teaspoon cardamom powder (optional)
  • Sliced mangoes, for garnish (optional)

For the mango lassi frosting:

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 cup mango puree
  • 1 teaspoon cardamom powder (optional)
  • Sliced mangoes, for garnish (optional)


Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this step.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the yogurt. Begin and end with the dry ingredients, mixing well after each addition.

Gently fold in the mango puree until the batter is well combined.

Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.

Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.

While the cakes are cooling, prepare the mango lassi frosting. In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.

Gently fold in the mango puree and cardamom powder (if using) into the whipped cream until well incorporated.

Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous amount of the mango lassi frosting on top.

Place the second cake layer on top of the frosted one. Use the remaining frosting to cover the top and sides of the cake.

Optional: Garnish the cake with sliced mangoes on top for an extra touch.

Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the frosting to set.

Slice and serve the mango lassi cake chilled. Enjoy!

Q: Can I use frozen mangoes instead of fresh ones?

A: Yes, you can use frozen mangoes to make the mango puree. Thaw the frozen mangoes before blending them into a smooth puree.

Q: Can I use a different type of flour, such as whole wheat flour or almond flour?

A: While all-purpose flour works best for this recipe, you can experiment with alternative flours. However, keep in mind that using different types of flour may alter the texture and taste of the cake.

Q: Can I substitute the plain yogurt with Greek yogurt?

A: Yes, you can substitute plain yogurt with an equal amount of Greek yogurt. It will add a slightly tangier flavor to the cake.

Q: Can I make the cake in advance?

A: Yes, you can make the cake in advance. Once the cake layers have cooled, you can wrap them tightly in plastic wrap and store them at room temperature for up to 2 days. Alternatively, you can refrigerate the cake layers for up to 5 days. Frost the cake shortly before serving for the best taste and texture.

Q: Can I use a different frosting for the mango lassi cake?

A: While the mango lassi frosting complements the flavors of the cake, you can use a different frosting if you prefer. Cream cheese frosting or vanilla buttercream would be good alternatives.

Q: Can I freeze the mango lassi cake?

A: Yes, you can freeze the mango lassi cake for up to 1 month. Wrap the fully frosted cake tightly in plastic wrap and place it in an airtight container before freezing. Thaw the cake in the refrigerator overnight before serving.

Q: How can I decorate the mango lassi cake?

A: You can decorate the mango lassi cake by garnishing it with additional sliced mangoes on top. You can also sprinkle some crushed pistachios or shredded coconut over the frosting for added texture and visual appeal.

This mango lassi cake is a delightful combination of the tropical flavors of mango and the creamy goodness of lassi. It's perfect for special occasions or as a treat any time of the year. Enjoy!

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