Go Back

Mango Crepe Cake

A delightful fusion of soft, delicate crepes layered with luscious mango cream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Fusion, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crepes
  • 1 cup Flour All-purpose flour for crepe batter.
  • 2 large Eggs Large eggs at room temperature.
  • 1 cup Milk Use whole milk for creaminess.
  • 2 tablespoons Butter Melted butter for flavor.
For the Filling
  • 2 cups Whipped cream Can substitute with dairy-free options.
  • 1 cup Mango puree Fresh or frozen mango blended until smooth.
  • 1/4 cup Sugar Adjust based on the sweetness of the mangoes.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best flavor.
  • 1 tablespoon Lemon juice Can substitute with lime juice.

Method
 

Preparation of Crepes
  1. In a bowl, whisk together the crepe ingredients until smooth.
  2. Cook thin layers in a non-stick skillet over medium heat for about 1-2 minutes per side until lightly golden. Set aside to cool.
Prepare Mango Puree
  1. Blend ripe mango until smooth. If the mangoes are not sweet, add a touch of sugar to taste.
Make the Mango Cream
  1. In a mixing bowl, combine whipped cream, mango puree, sugar, and vanilla. Gently fold until well mixed and fluffy.
Layer the Cake
  1. Place one crepe on a serving plate, spread a layer of mango cream on top, and continue layering with crepes and cream until all are used.
Chill
  1. Refrigerate the assembled cake for at least 1-2 hours to help it set.
Serve
  1. Slice into beautiful servings and enjoy your tropical treat.

Notes

For best results, let crepe batter rest for 30 minutes and use a good non-stick pan. Consider topping with fresh mango slices or coconut cream.