The perfect summer dessert
I love lassi. Meethi Lassi(sweet lassi) is my favorite thing to order when I visit Lahore, but Mango lassi is something I order everywhere, because let’s face it, it’s the best! Yogurt and sweet mangoes blended into a thick milkshake consistency. It just screams summer to me. The tart yogurt balances the sweet mango so well. I love mango lassi so much I wanted to create a dessert out of it, so I turned my favorite childhood cake into mango lassi cupcakes. These have bee na hit ever since I made them for my friends and family, and I make these so often. Lucky for me they’re a one bowl wonder.
How to get an authentic mango lassi flavor into your cupcakes
What I love about these is that they actually taste like authentic mango lassi. You can achieve this flavor by using mango pulp that has originated from the subcontinent, and cans of such mango pulp are found in abundance at many Arab and Pakistani/Indian grocery stores. Please don’t use fresh mangoes or any non desi brands of mango pulp. You just won’t get that classic mango lassi flavor. Make sure you get pulp that has no added sugar. This along with the cream cheese is the frosting help achieve that quintessential tangy and sweet flavor combination.
This recipe works great in multiple variations
I love making cupcakes, but you can easily make this in a bundt cake pan or a loaf pan. No matter how you bake it, you can easily spread the frosting over and decorate with shredded coconut and fresh mango slices. I’ve made this recipe in a loaf pan, and I adjust the baking time to 45 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting. These are great to make for summer picnics, ramadan treats and even more perfect for Eid! Once you try these you’ll know that it’s possible to have your cake AND eat it too! Sorry, I couldn’t help myself.
Mango Lassi Cupcakes
- Stand Mixer or Hand Blender
- 1/2 cup butter unsalted
- 1/2 cup oil flavorless
- 3/4 cup sugar
- 1/4 cup mango pulp or mango nectar
- 3 eggs room temperature
- 1 1/2 cups flour all purpose
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the mango frosting
- 1 cup cream cheese softened
- 1/4 cup mango pulp
- 1/4 cup icing sugar
- 1 cup heavy cream chilled
- pinch salt
- Preheat your oven to 360 F. In medium bowl whip the butter, sugar and oil till combined. You can use a hand mixer, stand mixer or just a plain old spatula, either get the job done. Add in the mango juice/pulp and mix well. Then add in the eggs, one at a time, and mix just until combined.
- Sift in the flour, baking powder and salt. Fold until the mixture is smooth. Then divide your batter into 12 lined cupcake tins. These cupcake are more like muffins in that they rise more than cupcakes, so make sure you use cupcake liners to avoid any messes. Then just bake for 16-20 minutes, or until the cupcakes are a light golden brown and a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Decorate with mango frosting, shredded coconut, fresh mango slices and enjoy! These are great to make for small summer picnics, ramadan treats and even more perfect for Eid! Once you try these you’ll know that it’s possible to have your cake AND eat it too! Sorry, I couldn’t help myself.
- I used my stand mixer, but a hand mixer works great. Add the cream cheese and icing sugar and whip until smooth. Then add the mango juice/pulp and pinch of salt and whip just until combined.
- Add in the chilled whipping cream and whip until soft peaks form. The frosting will not get to stiff peaks because of the addition of mango, but it will hold soft peaks. Transfer to a piping bag and pipe onto the cooled cupcakes. You can even use a spatula to spread the frosting over the cupcakes. If you enjoy extra frosting on your cupcakes double this recipe.
Did you try this delicious summer dessert?
Did you try these Mando lassi cupcakes? If you did, I’d love to hear how they turned out in the comments below!Add to favorites