Inspired by the comforting flavors of a classic mango lassi, this yogurt cake is light, fragrant, and effortlessly elegant. Juicy mango purée and creamy yogurt bake into a soft, plush crumb, while cardamom adds a gentle warmth that feels both cozy and refined. Finished with a delicate glaze that drips beautifully over the top, this cake is perfect for afternoon tea, casual gatherings, or anytime you want a dessert that feels special without being heavy.
Mango Lassi Yogurt Cake with Cardamom Glaze
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- measuring cups
- Measuring spoons
- 8-inch round cake pan or loaf pan
- Parchment paper
- Cooling rack
- small bowl for glaze
- spoon or whisk for drizzling
Ingredients
Mango Yogurt Cake
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup full-fat plain yogurt or Greek yogurt
- ½ cup mango purée fresh or canned, smooth
- ⅓ cup neutral oil canola or avocado
- 1 tsp vanilla extract
- Zest of ½ lime optional but lovely
Cardamom Glaze
- ¾ cup powdered sugar
- 2–3 tbsp mango juice milk, or yogurt
- ¼ tsp ground cardamom
- Pinch of salt
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round pan or loaf pan.
Dry Ingredients
- Whisk flour, baking powder, baking soda, cardamom, and salt. Set aside.
Wet Ingredients
- In a large bowl, whisk sugar and eggs until pale and slightly thickened.
- Whisk in yogurt, mango purée, oil, vanilla, and lime zest.
Combine
- Gently fold dry ingredients into wet until just combined. Do not overmix.
Bake
- Pour batter into pan and smooth top.
- Bake 35–45 minutes, until a toothpick comes out clean.
Cool
- Let cool 15 minutes in pan, then turn out onto a rack.
Glaze
- Whisk glaze ingredients until smooth and pourable.
- Drizzle over warm or fully cooled cake.
Notes
- Mango purée matters: Use ripe, sweet mangoes (Ataulfo or Alphonso if available) for the best flavor and natural color. If using canned mango pulp, choose one with no added sugar for balance.
- Yogurt choice: Full-fat plain yogurt gives the softest crumb. Greek yogurt works too, but thin it with 1–2 tablespoons milk if very thick so the cake doesn’t turn dense.
- Cardamom balance: Cardamom should be warm and fragrant, not overpowering. If your cardamom is very fresh or strong, reduce slightly in the glaze.
- Don’t overmix: Fold the batter gently just until combined. Overmixing will tighten the crumb and mute the delicate mango flavor.
- Pan flexibility: This cake works beautifully as a loaf, round cake, or even mini loaves. Adjust bake time and start checking early.
- Glazing tip: Pour the glaze while the cake is just slightly warm if you want it to soak in, or fully cooled for thicker, defined drips.
- Color expectations: The cake will be naturally golden-yellow, not bright orange. Artificial color isn’t needed—the soft pastel tone fits the lassi vibe.
- Flavor develops overnight: Like many yogurt cakes, the flavor deepens after a few hours, making it even better the next day.
- Storage: Keep loosely covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temp before serving for best texture.
- Freezing: Freeze unglazed cake tightly wrapped for up to 2 months. Glaze after thawing for the freshest look.
Optional Variations
- Rose Mango Lassi Cake: Add ½ tsp rose water to the glaze
- Coconut Mango: Replace 2 tbsp yogurt with coconut milk
- Bundt Version: Double glaze for dramatic drips
- Pistachio Finish: Sprinkle finely chopped pistachios over glaze
❓ Frequently Asked Questions
Can I use frozen mango for this cake?
Yes. Thaw the mango completely and blend until smooth. Be sure to drain off excess liquid so the batter doesn’t become too wet.
Does this cake taste strongly of cardamom?
No. The cardamom is subtle and aromatic, meant to complement the mango rather than overpower it. You can always reduce it slightly if you prefer very mild spice.
Can I make this cake dairy-free?
You can substitute the yogurt with full-fat coconut yogurt and use a plant-based milk or mango juice for the glaze. The flavor will lean more tropical but still be delicious.
Is this cake overly sweet?
Not at all. The tang from the yogurt and mango balances the sugar, making it gently sweet rather than cloying.
Can I bake this in advance for an event?
Yes. Bake the cake up to one day ahead and store it covered. Glaze shortly before serving for the freshest look and texture.
What’s the best way to serve this cake?
Serve at room temperature on its own, or with fresh mango slices, lightly sweetened whipped cream, or a spoon of yogurt on the side.
Can I turn this into cupcakes?
Absolutely. Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18–22 minutes, then glaze once cooled.
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