Indian Mango Lassi Dump Cake
Oh darling, let me tell you about the time I ventured to India in search of the perfect Mango Lassi recipe.
Picture this: me, with my overstuffed luggage, teetering in my most fabulous heels, all set to conquer the culinary world. I was ready to immerse myself in the rich flavors and vibrant culture—little did I know, the adventure would start far earlier than planned!
The moment I stepped off the plane, I was hit by the most divine scent of spices and—was that…mangoes? Yes, I could smell them in the air, like a sign from the dessert gods! But the universe had other plans.
As I strutted through the bustling market, trying to look like I knew what I was doing (spoiler alert: I didn’t), I suddenly felt something tugging at my sari. I glanced down, expecting to see a curious child, but instead, I was face-to-face with the most determined goat you’ve ever seen! Yes, a goat. In the middle of the market. And it was very interested in my outfit.
This mischievous little beast apparently had a taste for high fashion because it started nibbling on the hem of my sari, while I tried to shoo it away with as much grace as possible.
Of course, I ended up tripping over my own feet and landing—very ungracefully—in a pile of fresh mangoes. Mangoes everywhere, darling! The locals laughed, I laughed, and the goat, well, it just kept munching away.
But that’s how I discovered the secret to the perfect Mango Lassi—fall into a pile of mangoes, add a dash of humility, and mix it all up with a hearty laugh.
And that, my dear, is how the Indian Mango Lassi Dump Cake was born. Lesson learned: never underestimate the power of a goat with good taste!
Indian Mango Lassi Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box white cake mix because who has time for scratch?
- 1 cup mango puree the juicier, the better
- 1 cup plain yogurt channel your inner yogurt-loving goddess
- 1/2 cup coconut milk for that island vibe
- 1/4 cup sugar or a pinch more if your sweet tooth is demanding
- 1 teaspoon ground cardamom the spice of dreams
- 1/2 cup chopped pistachios because we’re fancy like that
- 1/4 cup shredded coconut to really hammer home that tropical feel
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish like your life depends on it.
- Dump that cake mix right into the dish. Feel the stress melt away as you do it—there’s no judgment here.
- In a bowl, mix together mango puree, yogurt, coconut milk, sugar, and ground cardamom. Pour this luscious mix evenly over the cake mix. Seriously, try not to drink it—it’s for the cake!
- Sprinkle chopped pistachios and shredded coconut on top. Admire your work for a moment. You’re basically a culinary genius.
- Bake for 35-40 minutes or until the cake is set and your kitchen smells like a vacation. Try not to eat it straight from the pan… or do, no one’s watching.
Notes
Nutrition
Diva's Finishing Flourishes
Add a layer of fresh mango slices for extra fruitiness. More mango? Yes, please!
Swap coconut milk for almond milk for a slightly nuttier twist. It’s like a remix of your favorite song.
Sprinkle with a little saffron for that royal touch. You’re basically baking for the Maharaja now.
Presentation Suggestions:
Top with a dollop of whipped cream and a sprinkle of chopped pistachios because why not go all out?
Garnish with a few mango slices and a mint leaf—because we’re classy like that.
Serve with a side of “oohs” and “aahs” from your guests.
Ready to bring a slice of the tropics to your kitchen?
Whip up this Indian Mango Lassi Dump Cake and let the flavors transport you—no passport required!
Trust me, darling, your taste buds will thank you. 🌴🍰
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